Table of Contents
Peanut Butter Marshmallow Brownies
These peanut butter brownies are next level with the addition of marshmallow melted into the frosting. These received raved reviews and they freeze beautifully making them a great make-ahead treat!
You may need:
9×13 pan
Peanut Butter Marshmallow Brownies
Ingredients
Brownies
- 1 cup salted butter
- ⅓ cup unsweetened cocoa powder sifted
- 2 cups sugar
- 1 ½ cups flour
- ½ tsp. kosher salt
- 4 leggs
- 1 tsp. vanilla extract
Filling
- 16- ounce jar creamy peanut butter
Frosting
- 8 tablespoons butter
- 10 large marshmallows
- 4 c. powdered sugar sifted
- ⅓ c. whole milk
- ¼ c. unsweetened cocoa powder sifted
Instructions
Brownies
- Preheat the oven to 350°F.
- Line 9x13 pan with nonstick foil.
- In a small pot, melt the butter and cocoa on low.
- Cool 5 mins.
- In a mixer, combine sugar, flour, salt.
- Add the melted butter/cocoa, beating 2 mins.
- Add one egg at a time and then the vanilla.
- Spread in the pan and bake 22-25 mins. (Until a tester comes out with a few moist crumbs)
- Cool completely.
Filling
- Microwave the peanut butter and spread on the cooled brownies. Freeze 30 mins.
Marshmallow frosting
- In a medium pot, melt butter and marshmallows on medium.
- Add powdered sugar, milk, and cocoa, stirring smooth,
- Pour onto the peanut butter layer and freeze again 30 mins.
- Cut into squares and keep chilled.
Adapted from Joanna Gaines
tdchinges says
I’m a big fan of peanut butter and this list is a great help