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Peanut Butter Brownies

A friend of mine gave me the recipe for these layered brownies, but I added my own touch--chunky peanut butter. Every time I take it to a group gathering, I get requests for the recipe. It's a real crowd-pleaser! -Judy Sims Weatherford, Texas

48 ServingsPrep: 30 min. Bake: 20 min. + chilling

Ingredients

1-1/2 cups butter, divided
3/4 cup baking cocoa, divided
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 jar (18 ounces) chunky peanut butter
1/3 cup 2% milk
10 large marshmallows
2 cups confectioners' sugar

Directions

In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until
smooth. Remove from the heat. In a large bowl, beat the eggs, sugar
and vanilla until blended. Combine flour and salt; gradually add to
egg mixture. Beat in cocoa mixture.
Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
350° for 18-22 minutes or until toothpick inserted near the
center comes out clean. Cool for 3-4 minutes on a wire rack.
Meanwhile, in a microwave, melt peanut butter, uncovered, at 50%
power for 2 minutes, stirring once. Stir until peanut butter is
blended. Spread peanut butter over warm brownies. Refrigerate for 45
minutes or until peanut butter is set.
In a heavy saucepan, combine the milk, remaining cocoa, marshmallows

2 of 2

Peanut Butter Brownies (continued)

Directions (continued)

and remaining butter. Cook and stir over medium heat until butter
and marshmallows are melted and mixture is smooth. Remove from the
heat. Gradually stir in confectioners' sugar until smooth. Spread
over peanut butter layer. Refrigerate for at least 30 minutes. Cut
into squares. Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 195 calories, 12 g fat (5 g saturated fat), 33 mg cholesterol, 141 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.