Gooey Marshmallow Peanut Butter Brownie Cake
Indulge in the ultimate dessert experience with this Gooey Marshmallow Peanut Butter Brownie Cake, a decadent fusion of rich chocolate, creamy peanut butter swirls, and a gooey marshmallow topping. This crowd-pleasing recipe combines the fudge-like texture of brownies with the irresistible flavors of a classic s'mores-inspired dessert, all accented by crunchy chopped peanuts and melted chocolate chips. Perfectly balanced between sweet and savory, this dessert comes together in under an hour, making it an ideal treat for family gatherings or special celebrations. Serve it warm for an ooey-gooey delight, or let it cool for neat, fudgy slices that are just as heavenly. With simple ingredients and easy steps, this recipe is guaranteed to become your go-to for satisfying any chocolate or peanut butter craving.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.25 cups granulated sugar
- 3 whole eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.5 cup smooth peanut butter
- 2 cups marshmallows
- 0.25 cup chopped peanuts (optional)
- 0.5 cup additional chocolate chips (for topping)
Instructions
Preheat your oven to 350°F (175°C) and butter a 9-inch round cake pan or line it with parchment paper.
In a medium saucepan over low heat, melt the butter and semi-sweet chocolate chips together, stirring frequently until smooth. Remove from heat and let cool slightly.
Stir in the granulated sugar, then add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
In a small microwave-safe bowl, warm the peanut butter for 15–20 seconds until it is slightly runny. Drizzle the peanut butter over the brownie batter and use a knife to gently swirl it into the mixture.
Bake the brownie cake in the preheated oven for 25–30 minutes, or until the edges are set and a toothpick inserted into the middle comes out with a few moist crumbs. Do not overbake.
Remove the pan from the oven and carefully sprinkle the marshmallows over the top to create an even layer. Place the pan back in the oven for 3–5 minutes, or until the marshmallows puff up and start to lightly brown.
Immediately after removing the cake from the oven, sprinkle the additional chocolate chips and chopped peanuts (if using) over the marshmallow layer. Let the cake cool in the pan for 10–15 minutes before transferring it to a cooling rack.
Slice and serve warm for a gooey texture, or let it cool completely for firmer slices.
Nutrition Facts
Calories |
4588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.0 g | 292% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 616.1 g | 224% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 434.3 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 284 mg | 22% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 1827 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
