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
- 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
- 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 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.
Originally published as Peanut Butter Brownies in Taste of Home December/January 2004, p37
Reviews for Layered Chocolate Marshmallow Peanut Butter Brownies
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review