I am not sure if there is any other dessert that I love as much as I love a good a brownie. They are oh so simple, yet so unbelievably delicious. Add in some peanut butter and a hard chocolate topping, and you have a tiny little square of chocolatey heaven. While this recipe is not overly complicated, it does a take a little time to prepare due to it requiring two rounds of time in the freezer to set.
Serves: 15-20
Active Prep Time: 20 minutes
Inactive Prep Time: 90 minutes
Total Cook Time: 30 minutes
Ingredients:
For the Brownies:
- 1 stick unsalted butter
- 1/3 cup cocoa powder
- 2 cups sugar
- 1 ½ cups all-purpose flour
- ½ tsp salt
- 4 eggs
- 1 tsp vanilla extract
For the topping:
- 1 stick unsalted butter
- 1 16oz peanut butter
- 10 Large Marshmallows
- 2 cups powdered sugar
- 1 Tbsp whole milk
- ¼ cup cocoa powder
Directions:
Preheat oven to 350 degrees F and spray a 9×13 baking pan (I use a glass baking dish) with baking spray.
Place 1 stick of the butter into a small saucepan and heat over low heat, stirring frequently. Once the butter is melted, add 1/3 cup cocoa powder and whisk until well combined. Remove the saucepan from heat and set aside to cool.
While the butter and cocoa are cooling, combine the 2 cups sugar, 1 ½ cups flour, and ½ tsp salt using a stand mixer fitted with a paddle attachment or in a bowl with a handheld mixer. Once combined, add the cocoa and butter mixture to the bowl and mix on a medium speed until well blended. Add one egg at a time, mixing after each egg. Lastly, add the 1 tsp vanilla extract and mix until well incorporated.
Spread the mixture into your prepared baking pan and bake for about 23-25 minutes or until the brownies are set (insert a toothpick into the middle and once it comes out clean except for some moist crumbs then it is ready). Set the brownies aside and allow them to cool completely. About 40-45 minutes.
Once the brownies are cool, empty your 16oz jar of peanut butter into a microwave safe bowl and heat for about 20 seconds. This is done just to warm the peanut butter slightly and help make it easier to stir and spread. Remove the bowl from the microwave and stir to distribute the heat and smooth out the peanut butter. Spread the peanut butter on top of the brownies and cover with foil. Place the baking dish into the freezer for about 45 minutes.
Once the brownies and peanut butter have had enough time in the freezer then it’s time to make the topping. Place 1 stick of butter and the 10 marshmallows into a medium saucepan and heat over medium low heat, stirring constantly. Once the butter and marshmallows are completely melted and you do not see any large marshmallow clumps add the 2 cups powdered sugar, ¼ cup cocoa powder and 1 Tbsp milk. At first it will look like the dry ingredients became clumped up, keep stirring a few more seconds and it will smooth out. Once the mixture is completely smooth, remove from the heat and immediately spread over the top of the peanut butter. Place the baking dish back into the freezer for another 40-45 minutes. If not serving right away, move the baking dish from the freezer (after the 45 minutes) to the refrigerator. Cut into squares and serve. Leftover brownies should be kept in the refrigerator.
~Love Kristen
