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Layered Chocolate Marshmallow Peanut Butter Brownies

A friend gave me the recipe for these layered brownies, but I added my own touch--chunky peanut butter. Every time I take them 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
    4 dozen


  • 1-1/2 cups butter, divided
  • 3/4 cup baking cocoa, divided
  • 4 large eggs, room temperature
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 jar (16.3 ounces) chunky peanut butter
  • 1/3 cup 2% milk
  • 10 large marshmallows
  • 2 cups confectioners' sugar


  • Preheat oven to 350°. In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat. In a large bowl, beat eggs, sugar and vanilla until blended. Combine flour and salt; gradually add to egg mixture. Beat in cocoa mixture.
  • Transfer to a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool on a wire rack for 3-4 minutes.
  • Meanwhile, in a microwave, heat peanut butter, uncovered, on high until softened, about 30 seconds. Stir and spread over warm brownies. Refrigerate until peanut butter is set, about 45 minutes.
  • In a heavy saucepan, combine milk, marshmallows, remaining cocoa and remaining butter. Cook and stir over medium-low heat until butter and marshmallows are melted and mixture is smooth. Remove from heat. Gradually stir in confectioners' sugar until smooth. Spread over peanut butter layer. Refrigerate at least 30 minutes. Cut into squares.
Nutrition Facts
1 brownie: 189 calories, 11g fat (5g saturated fat), 31mg cholesterol, 125mg sodium, 21g carbohydrate (15g sugars, 1g fiber), 4g protein.

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  • randcbruns
    Jun 26, 2020

    This is a great recipe and a hit with the family! Recipe has been updated with the milk measurements, don't mind the bad reviews due to a simple mistake.

  • Thomas
    Aug 30, 2019

    bosque, no mind readers here. It states the amount not amounts in the ingredients list 1/3 CUP 2% MILK and it's added in step 4.

  • bosque
    May 14, 2019

    Are you supposed to be a mind reader on amounts of milk

  • Tracey
    May 9, 2019

    This looks like a good recipe but I will never know because an englands best ad covers half the recipe.

  • hkarow9713
    Jan 6, 2019

    I made these bars with creamy peanut butter and chocolate chips in the topping instead of the cocoa because I ran out and they were really good! I was really afraid the topping would be really chewy but its not at all. Would definitely make again!

  • Robyn
    Jun 7, 2018

    I gave it 5 stars for flavor but I feel like I missed something because there is nothing cakey about the brownie layer. Not the texture I prefer. I think next time I'll just use my own recipe for the brownie layer.

  • Stephanie
    May 28, 2018

    This recipe was not bad but it wasn't good either; it just tasted like peanut butter. I did not even taste the chocolate in the brownie or the icing.

  • MusicalGram
    Jan 29, 2018

    This was SO yummy. We had a hard time waiting for the peanut butter to harden so our topping was not as smooth as I would have liked. Next time, I need to make it when the teenagers are not home and drooling. The smell truly was heavenly and the taste was too. Definitely worth keeping and baking again soon! (To answer an earlier question; baking soda nor baking powder was needed.)

  • PageRD
    Oct 11, 2017

    I made these a birthday treat for my office and my co-workers practically inhaled them. They are very rich and decadent but pretty easy. When they say medium low heat for the marshmallow layer, they mean it. I turned mine down pretty low after my first attempt separated.

  • dcscake_OH
    Sep 5, 2017

    I took these to a cookout over the holiday weekend and they were such a hit. I would definitely make them again. Yummy