The BEST Crinkle Top Brownies. Yep, I said it. And why the best? Well because these Crinkle Top Brownies also have marshmallow fluff and peanut butter swirled right into the batter for the fudgy brownie of your dreams.
About these Brownies
If you want an upgrade to those boxed Betty Crocker brownies, this recipe is IT. Now don’t get me wrong, I’m not hating on Betty Crocker (the chocolate fluff frosting is next level), but a homemade treat is most definitely where it’s at.
These Crinkle Top Brownies with Marshmallow Fluff are the perfect balance between rich, fudgy chocolate and light, fluff marshmallows. What’s even better is that we’ll also swirl in some sticky peanut butter for a bit of salty contrast that’s hard to resist.
So what’s the secret to making the BEST Crinkle Top Brownies with Marshmallow Fluff? REAL BUTTER. Don’t try to make any subs here. I know there’s all those tricks using greek yogurt, apple sauce, avocado, bananas, etc. in replacement of butter when you’re baking, but in my opinion trying to make an indulgent, Crinkle Top Brownie “healthier” is just not worth it.
And if you’re looking for other chocolately indulgences, also check out this Chocolate Chip Cookie Cake, these Andes Mint Brownies, this Eclair Refrigerator Cake, or this Chocolate Coconut Cream Pie.
Recipe Ingredients
- Butter – Gives your brownies a moist and tender texture. I highly recommend AGAINST subbing out the butter.
- Cocoa Powder – I like Hershey’s Special Dark 100% Cacao Powder. It’s rich and smooth flavor makes these brownies so decadent.
- Marshmallow Fluff – I’ve been having so much fun with marshmallow fluff in my sweet recipes lately (check out my Homemade S’mores Pop Tarts!). It’s like a mix between marshmallows and whipped cream and it’s amazing swirled into the top of these Crinkle Top Brownies
- Peanut Butter – Completely optional, but I love the stick nut butter paired with the decadent chocolate and light marshmallow fluff. Its addition reminds me of a s’more when you use Reese’s cups instead of chocolate.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Don’t stop at brownies with marshmallow fluff. Follow the same base recipe and try these variations too!
- Crinkle Top Brownies with Caramel Swirl
- Crinkle Top Brownies with White Chocolate Swirl
- Crinkle Top Brownies with Cream Cheese Swirl
- Crinkle Top Brownies with Candy Topping (just chop up some of your favorite candy and sprinkle over the top before baking!)
How to Make This Recipe
1. Preheat the oven to 350°F and line a 9×13 baking dish with parchment paper. Grease the parchment with cooking spray or butter.,
2. In a KitchenAid stand mixer, cream together melted butter, brown and white sugar (you can also use an electric hand mixer). Then add eggs and vanilla extract. Mix again.
3. After wet ingredients are well combined, add in cocoa powder and beat together until smooth. Add in flour and baking powder. Beat again.
4. Then, pour the brownie batter into a greased baking dish. Add marshmallow fluff and melted peanut butter to the top of the raw brownie batter and swirl into the batter.
5. Bake for 18-22 minutes (baking time may vary with pan size and material!). BE CAREFUL NOT TO OVER BAKE! The center may not be fully done, but once chilled, they’ll be the most gooey, ooey brownies. Top with more marshmallow fluff, peanut butter drizzle, and/or melted chocolate if you’d like 🙂
6. Slice and enjoy! Serve with ice cream and hot fudge for a decadent treat!
Recipe FAQs
Store the brownies in an airtight container on the counter for up to 5 days.
To freeze these brownies, let them cool completely before slicing into individual squares and then wrapping each square in plastic wrap for up to 3 months for best quality. Let come to room temperature on the counter before unwrapping and enjoying!
I give a small range in the bake time for these Crinkle Top Brownies depending on how you like yours. If you’re looking for a cake-like brownie, take them out when the edges begin to pull away from the sides of the pan. If you want a fudgier brownie, take them out around the minimum bake time. The toothpick trick may still show some brownie batter on the toothpick if you’re looking for fudgier brownies, but that’s okay because they’ll set once you take them out of the oven and let them cool a bit.
A light metal pan is best. Glass or ceramic pans won’t cook your brownies as evenly so you’ll end up with burnt edges and a very underdone center.
If you want elegant even-edged brownies, it is important to let them cool COMPLETELY before attempting to slice. Grab a sharp chef’s knife, a dish rag, and a glass of hot water. Dip your knife into the water before making a cut into your brownies. Then wipe the knife with your rag, dip into the water again, and make the next cut. This ensures the fudgy goodness doesn’t get stuck to you knife.
If you’re like me you like your brownies warm! Letting them cool before slicing takes away some of the indulgence so you’ve got a couple of options. Either reheat the sliced brownie in the microwave for 15-30 seconds OR just use a spoon to scoop some brownies straight out of the pan onto a scoop of vanilla ice cream and forget what it looks like:)
More Recipes You’ll Love
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Crinkle Top Brownies with Marshmallow Fluff
Equipment
- 9 x 13 baking pan
- KitchenAid stand mixer / electric hand mixer
- Measuring cups and spoons
- parchment paper
Ingredients
- 1 1/2 sticks butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 3/4 cup all purpose flour
- 1/2 cup marshmallow fluff, melted
- 1/2 cup peanut butter
Instructions
- Preheat the oven to 350°F and line a 9×13 baking dish with parchment paper. Grease the parchment with cooking spray or butter.
- In a KitchenAid stand mixer, cream together melted butter, brown and white sugar.
- Then mix in eggs and vanilla extract. Beat together.
- After combining wet ingredients, add in cocoa powder and beat together until smooth.
- Add in flour and baking powder. Beat again.
- Then, pour the brownie batter into a greased baking dish.
- Add melted marshmallow fluff and peanut butter to the top of the raw brownie batter and swirl into the batter.
- Bake for 18-22 minutes. BE CAREFUL NOT TO OVER BAKE! The center may not be fully done, but once chilled, they’ll be the most gooey, ooey brownies.
- Top with more marshmallow fluff, peanut butter drizzle, and melted chocolate if you’d like 🙂 Enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find CRINKLE TOP BROWNIES calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
These are INSANELY good! I baked them for a little less time and let them chill prior to eating so I could get that ooey gooey brownie texture!
After making Courtney’s homemade S’mores Pop Tarts, I had extra marshmallow fluff to use so these were made and SHEESH they were amazing. There’s nothing quite like a homemade brownie especially when marshmallow and chocolate are involved
i did NOT realize brownies could get better than the traditional boxed, but MAN am i glad I tried APOP crinkly fluffernutter brownies. I am making a second batch in the oven as we speak! A+++++ Courtney