Chocolate, Marshmallow & Peanut Butter Brownies

I first spotted this tempting recipe from Lil’ Sprinkles of Joy and knew I had to try it. The combination of rich chocolate, fluffy marshmallow and creamy peanut butter is irresistible — these brownies are delightfully gooey and full of flavor.

Ingredients

• 3/4 cup sweetened condensed milk, divided
• 1/4 cup butter, melted and cooled
• 1/4 cup milk
• 1 package devil’s food cake mix
• 1 large egg white, lightly beaten
• 1 (7 oz) jar marshmallow creme
• 3/4 cup peanut butter morsels

Equipment

13×9-inch baking pan, cooking spray, mixing bowls, spoon or spatula, measuring cups and a mixer or whisk.

Directions

1. Preheat your oven to 350°F (175°C). Lightly spray a 13×9-inch baking pan with cooking spray and set it aside.
2. In a large mixing bowl, combine 1/4 cup of the sweetened condensed milk, the melted and cooled butter, 1/4 cup milk, the package of devil’s food cake mix and the lightly beaten egg white. The batter may be quite stiff — that’s normal for this recipe.
3. Using floured or slightly greased hands, press about two-thirds of the batter evenly into the prepared pan. Pat it down so you have a thin, uniform base layer.
4. Bake the base layer in the preheated oven for 10 minutes.
5. While the crust bakes, prepare the marshmallow-peanut butter filling. In a medium bowl, stir together the remaining 1/2 cup sweetened condensed milk and the jar of marshmallow creme until smooth. Fold in the peanut butter morsels so they are evenly distributed.
6. When the crust has finished its 10 minutes in the oven, remove the pan and carefully spread the marshmallow and peanut butter mixture over the hot layer.
7. Drop the remaining batter by spoonfuls across the top of the marshmallow layer. Instead of spreading, allow the dollops to naturally cover the filling; they will bake together into a rustic, marbled top.
8. Return the pan to the oven and bake at 350°F for about 35 minutes, until the top is set and edges are slightly pulling away from the pan. Keep an eye on the center; because of the marshmallow layer the texture will be gooey but the top batter should be fully baked.
9. Remove from the oven and allow the brownies to cool completely in the pan before slicing. Cooling helps the layers set and makes cutting cleaner.

Taste & Texture

These brownies offer a contrast of textures: a slightly firm chocolate crust, a gooey marshmallow center studded with peanut butter morsels, and a soft, cake-like top. The sweetened condensed milk adds a rich, caramelized sweetness that ties the flavors together. For best results, let them cool thoroughly so the layers settle into that delicious, ooey-gooey harmony.

Tips and Variations

• If you prefer a stronger chocolate note, use a dark chocolate devil’s food mix or add a handful of chocolate chips to the base batter.
• For extra texture, sprinkle chopped peanuts or pretzels over the marshmallow layer before adding the remaining batter.
• To make them less sweet, substitute some or all of the peanut butter morsels with dark chocolate chips or chopped roasted peanuts.
• Room-temperature butter and condensed milk blend more evenly; avoid hot ingredients that could thin the batter too much.

Storage

Store cooled brownies in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to a week — allow them to come to room temperature before serving for the best texture. You can also freeze individual slices wrapped tightly in plastic and stored in a freezer-safe container for up to a month; thaw before serving.

Serving Suggestions

Serve these brownies slightly warm or at room temperature. A scoop of vanilla ice cream or a dusting of powdered sugar pairs beautifully with the gooey marshmallow center. They’re perfect for potlucks, family gatherings or whenever you want an indulgent, nostalgic treat.

Enjoy these chocolate, marshmallow and peanut butter brownies — a simple, crowd-pleasing dessert that combines familiar flavors into one decadent bite.