Peanut Butter Brownies 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 milk 10 large marshmallows 2 cups confectioners' sugar In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Peanut Butter Brownies cont. smooth. Remove from the heat. In a large mixing 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, place peanut butter in a microwave-safe bowl. Microwave, 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 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' Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Peanut Butter Brownies sugar until smooth. Spread over peanut butter layer. Refrigerate for at least 30 minutes. Cut into squares. Yield: 4 dozen. Printed from tasteofhome.com Oct 6, 2008 Copyright Reiman Media Group, Inc © 2008