A friend gave me the recipe for these layered brownies, but I added my own touch--chunky peanut butter. Every time I take these to a group gathering, I get requests for the recipe. It's a real crowd-pleaser! —Judy Sims, Weatherford, Texas
Layered Chocolate Marshmallow Peanut Butter Brownies
Layered Chocolate Marshmallow Peanut Butter Brownies
Prep Time
30 min
Cook Time
20 min
Yield
4 dozen
Ingredients
- 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
Directions
- 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 1/4 cup cocoa and remaining 1/2 cup 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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