Printable | Taste of Home

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 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

Printed from tasteofhome.com Oct 6, 2008

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Peanut Butter Brownies cont.

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' sugar
until smooth. Spread over peanut butter layer. Refrigerate for at least 30
minutes. Cut into squares.

Yield: 4 dozen.