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Layered Chocolate Marshmallow Peanut Butter Brownies

 Layered Chocolate Marshmallow 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 King Arthur Unbleached 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%

2 of 2

Layered Chocolate Marshmallow Peanut Butter Brownies (continued)

Directions (continued)

  • 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.
Nutritional 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.