Friday, September 28, 2012

Peanut Butter Marshmallow Creme Brownies

 
 

 
 
 
 
 

If you love peanut butter and you love chocolate I 100% promise that you will love these brownies.  The brownie is slightly cakey, but not super cakey, and I'm a fudgie brownie girl all the way, but these are so stinking good.  Then you top off a kick your butt brownie with melted peanut butter and allow it to cool.  As if that weren't enough take it one step further with a chocolate marshmallow frosting to top it all off.  You can thank me later.

These are so rich and the 13x9 pan has been sitting in my fridge all week being nibbled at bit by bit.  It's just way to much to eat more than a small sqare at a time.  I'm not saying that I didn't do that two or three times.  Please do keep these in the fridge because otherwise the peanut butter becomes a little too soft and the marshmallow creme starts to melt.  Just expect that to happen if you slice yourself a big ol piece and don't forget your fork.  Photographic evidence below.


 
 
 
Peanut Butter Marshmallow Creme Brownies
brownie layer:
1 cup butter
3/4 cup baking cocoa
4 eggs
2 cups sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour
peanut butter layer:
18 oz chunky peanut butter (I made my own, super easy!)
marshmallow creme layer:
1/2 cup butter
1/4 cup cocoa
1/3 cup milk
10 large marshmallows
2 cups confectioners' sugar
 
Brownie Layer:
Preheat oven to 350 degrees. Grease 13x9 inch dish.  In a saucepan melt butter and stir in the cocoa. Stir until smooth. Remove from heat. In a bowl, combine the eggs, sugar, and vanilla. Add flour and salt gradually. Beat in cocoa mixture. Transfer to greased baking dish and bake in oven for 20-25 minutes or until middle has set.
 
Peanut Butter Layer:
In a microwave safe bowl, microwave peanut butter for two minutes. Spread onto brownies and refrigerate for 30 minutes to set.
 
Marshmallow Creme Layer:
In a saucepan melt butter, cocoa, milk, and marshmallows. Whisk until melted and combine. Add confectioners sugar and whisk until combined and no lumps remain. Cool slightly and spread on top of peanut butter layer. Refrigerate 30 minutes to set.
 
Servings: 30
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Inactive Time: 30 minutes
Oven Temperature: 350°F

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