Crinkle Top Brownies with Marshmallow Fluff
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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time28 minutes mins
Course: Dessert
Cuisine: American, bakery
Servings: 15
Calories: 250kcal
- 1 ½ sticks butter
- ¾ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup cocoa powder
- ½ tsp baking powder
- ¾ cup all purpose flour
- ½ cup marshmallow fluff melted
- ½ cup peanut butter
Preheat the oven to 350°F and line a 9x13 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!
The size and material of the pan will vary the cooking time. If you’re using another size/material pan, keep an eye on the brownies as you don’t want them to dry out.
Serve with a scoop of ice cream for the most epic brownie sundae ever!
Serving: 1 brownie | Calories: 250kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 140mg | Potassium: 123mg | Fiber: 2g | Sugar: 20g