Layered Chocolate Marshmallow Peanut Butter Brownies Recipe
Layered Chocolate Marshmallow Peanut Butter Brownies Recipe photo by Taste of Home
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Layered Chocolate Marshmallow Peanut Butter Brownies Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES:48 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + chilling
MAKES: 48 servings


  • 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

Nutritional Facts

1 each: 195 calories, 12g fat (5g saturated fat), 33mg cholesterol, 141mg sodium, 21g carbohydrate (15g sugars, 1g fiber), 4g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Peanut Butter Brownies in Taste of Home December/January 2004, p37

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reneeh2010 User ID: 4264909 248675
Reviewed May. 26, 2016

"Is this recipe correct without using any baking powder or baking soda?"

sgronholz User ID: 1473861 245340
Reviewed Mar. 12, 2016

"What an outstanding recipe! I cut the recipe in half for the two of us, but we went through them so quickly that I wished I would've made a whole batch! I can't wait to make them again!"

cbenne12 User ID: 7424916 231624
Reviewed Aug. 22, 2015

"So tasty! A little time consuming, but completely worth the wait!"

farm diva User ID: 6995846 90371
Reviewed Nov. 29, 2013

"Very good brownies, had to try them, when I saw it called for large marshmallows in the frosting."

Aroid413 User ID: 5892088 56097
Reviewed Sep. 29, 2012


MY REVIEW User ID: 1348972 137605
Reviewed Jun. 30, 2012

"OMG! These brownies are fabulous. What a hit at my cookout."

alikrock User ID: 816237 143618
Reviewed Dec. 29, 2011

"These are the absolute best brownies I've ever tasted! People constantly request them when I'm asked to make a dessert. Oftentimes I make 1.5 times the frosting because it's so delicious."

robertshaw User ID: 2500752 90648
Reviewed Dec. 20, 2011

"No matter where I take these I always come home with an empty pan! I find it easier to spread the peanut butter on the brownie layer when they're cool because the pan's so full."

vlh0316 User ID: 1070252 57087
Reviewed Nov. 20, 2011

"I have been making these for several years. My granddaughter has requested them the past 2 yrs for her birthday."

JCV4 User ID: 628113 60551
Reviewed Jun. 29, 2011

"A friend of mine at work made these for my birthday and they were a big hit - everyone wanted the recipe! Such good flavor! Thanks for the recipe!!"

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