Layered Peanut Butter Brownies recipe

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Ingredients

1 cup butter
⅓ cup unsweetened cocoa powder
2 cups white sugar
1 ½ cups all-purpose flour
½ teaspoon salt
4 eggs
1 teaspoon vanilla extract
1 (18 ounce) jar peanut butter
½ cup butter
⅓ cup milk
10 large marshmallows
¼ cup unsweetened cocoa powder
1 (16 ounce) package confectioners' sugar

Nutrition Info

505.2 calories
carbohydrate: 59.1 g
cholesterol: 74.1 mg
fat: 28.2 g
fiber: 2.6 g
protein: 9.5 g
saturatedFat: 12 g
servingSize: -
sodium: 293 mg
sugar: 46.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jellyroll pan.

  2. Melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. Remove from heat and cool slightly.

  3. Combine white sugar, flour, and salt together in a large bowl, add chocolate mixture. Beat with an electric mixer on medium speed until blended, 1 to 2 minutes. Add eggs and vanilla extract, stir until combined. Pour batter into prepared jellyroll pan.

  4. Bake in the preheated oven until edges begin to become crisp, about 20 minutes.

  5. Warm peanut butter in microwave for about 2 minutes, stirring once. Spread over warm brownies. Chill brownies in refrigerator for 30 minutes.

  6. Heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. Remove from heat, whisk in 1/4 cup cocoa. Gradually stir confectioners' sugar into marshmallow mixture until smooth. Spread frosting over peanut butter layer of brownies. Chill in refrigerator until set, about 20 minutes.

Recipe Yield

20 servings

Recipe Note

These are brownies with layers of peanut butter and frosting that my mother used to make me as a child. Chocolate and peanut butter lovers will go crazy!

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