Peanut Butter Marshmallow Fudge Brownies
Ingredients
The brownies
-
½
cup
boiling water
-
2
ounces
unsweetened chocolate, finely chopped
-
⅓
cup
unsweetened or Dutch-process cocoa powder
-
2 ⅓
cups
granulated sugar
-
½
cup
vegetable, canola, or other neutral-flavored oil
-
4
tablespoons
salted butter, melted
-
2
large
eggs
-
2
large
egg yolks
-
2
teaspoons
vanilla extract
-
1 ¾
cups
all-purpose flour
-
½
teaspoon
salt
The peanut butter layer
-
1 ½
cups
crunchy or creamy peanut butter
The marshmallow fudge layer
-
10
large
marshmallows
-
4
tablespoons
salted butter
-
¼
cup
milk
-
¼
cup
unsweetened or Dutch-process cocoa powder
-
¼
teaspoon
salt
-
1 ½
cups
powdered sugar
Instructions
- Preheat the oven to 350°F and prepare a 9x13-inch pan with aluminum foil and cooking spray.
- In a bowl, whisk boiling water and chopped chocolate until smooth, then mix in cocoa powder, sugar, oil, butter, eggs, and vanilla until combined.
- Add flour and salt, mix until just combined, and spread the batter in the prepared pan.
- Bake for 25-30 minutes until set, then cool for 10-15 minutes.
- Dollop peanut butter on top of the warm brownies and spread it evenly, then refrigerate until set.
- For the marshmallow frosting, melt marshmallows, butter, milk, cocoa powder, and salt in a bowl until smooth.
- Gradually stir in powdered sugar until combined, then spread over the chilled peanut butter layer.
- Refrigerate until set, then cut and serve chilled or at room temperature.
Nutrition Facts (estimated)
Servings
24 brownies
Calories
342
Total fat
19g
Total carbohydrates
41g
Total protein
6g
Sodium
186mg
Cholesterol
43mg
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