When I saw the photo that accompanied this recipe, I knew had to make them for my dad who loves peanut butter and chocolate treats.
You will notice my food photography is a “room for improvement” area, but for the most part it looks like the photo I saw and tastes even better!
I changed two things from the linked recipe, I used a 9×13 pan and was able to get about 24 servings, not 10.
â€¢ 1 1/2 cups butter or margarine, divided
â€¢ 3/4 cup baking cocoa, divided
â€¢ 4 eggs
â€¢ 2 cups sugar
â€¢ 1 teaspoon vanilla extract
â€¢ 1 1/2 cups all-purpose flour
â€¢ 1/2 teaspoon salt
â€¢ 1 jar (18 oz) chunky peanut butter
â€¢ 1/3 cup milk
â€¢ 10 large marshmallows
â€¢ 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 heavy 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.
These were an easy dessert to whip up (although it is one in which you will want something else to work on while they chill in between layers) because I had all the ingredients are ones I normally stock.