Make It: Decadent Dark Chocolate Peanut Butter Brownies

It started with the pages posting that Thursday is National Chocolate Day (it’s really chocolate chip day) then my coworker, Dazzling D, challenged me to a brownie bake-off and I accepted because these Decadent Peanut Butter Brownies are something to be reckon with! Her competitive nature tried to call foul and say they were layer bars – it is a brownie base so what if it happens to have a layer or two of frosting?! I’ve been talking up this brownie bake-off like I’m running for President!

Interesting side note: at different times, Dazzling D and I have both been featured in CinWeekly (a local entertainment paper) where I got my brownie recipe!

Recipe Repost:
• 1 1/2 cups butter or margarine, 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 oz) chunky peanut butter
• 1/3 cup milk
• 10 large marshmallows
• 2 cups confectioner’s sugar


1. In a saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat.

2. In a mixing bowl, combine the eggs, sugar and vanilla; beat for 1 minute.

3. Combine flour and salt. Then, gradually add to the egg mixture. Beat in the cocoa mixture; mix well.

4. Transfer to a greased baking pan (9- by 13-inch rectangular). Bake at 350 degrees for 18-25 minutes or until a toothpick inserted near the center comes out clean.

5. After removing brownies from oven, place peanut butter in a microwave-safe bowl and microwave, uncovered, at 50 percent power for 2 minutes, stirring once.

6. Stir until peanut butter is blended. Spread peanut butter over warm brownies. Refrigerate for at least 45 minutes or until peanut butter is set.

7. Place the remaining cocoa in a saucepan over medium-low heat. Stir in the milk until smooth; add the marshmallows and the remaining butter.

8. Cook and stir over medium heat until the butter and marshmallows are melted and the mixture is smooth. Remove from heat. Gradually stir in confectioner’s sugar.

9. Spread mixture over peanut butter layer and refrigerate for at least another 30 minutes.

I changed up the recipe this time and used dark cocoa to win over the dark chocolate lovers in the building and I’m pretty sure the non-dark chocolate lovers will not notice, unless they read this, first.

I love this recipe, but I will say the frosting makes for a little messiness. I plan to cut my brownies before I leave for work and take my own serving spatula.

First place, baby!

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