Dessert Bars

Peanut Butter Marshmallow Fudge Brownies

Every year, the PTO at my kid’s school hosts dinner and dessert for our teachers on the first day of fall conferences. I usually pick a dessert to make and struggled with making a decision this year. I look through my folders on Pinterest and found this recipe for brownies. I mean, who doesn’t like brownies with peanut butter and marshmallow fudge?

They were really good, super decadent, but oh so good! My family was disappointed to learn I wasn’t make the brownies for them, but were surprised when I saved them a few. They were devoured immediately and I got two thumbs up.

Brownie batter:
1/2 cup boiling water
2 oz unsweetened chocolate, finely chopped
1/3 cup unsweetened cocoa powder
2 1/3 cups sugar
1/2 cup canola oil
4 Tbsp butter, melted
2 eggs
2 egg yolks
2 tsp vanilla extract
1 3/4 cup flour
1/2 tsp salt

Marshmallow Fudge layer:
1 1/4 cups mini marshmallows
4 Tbsp butter
1/4 cup milk
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1 1/2 cups powdered sugar

1 1/2 cups crunchy peanut butter

Preheat your oven to 350 degrees. Line a 9×13 baking pan with aluminum foil and lightly spray with non-stick cooking spray, set aside.

In a large bowl, whisk together the boiling water and finely chopped unsweetened chocolate until smooth. Whisk in the cocoa powder. Mix in the sugar, oil, butter, eggs, egg yolks and vanilla. Add in the flour and salt. Stir until combined and pour the batter into the prepared pan. Spread evenly. Bake for 25 to 30 minutes. The brownies should be set around the edges and the top is crackly. Allow to cool for 10 to 15 minutes.

Dollop the peanut butter on top of the slightly warm brownies and spread into a even layer. Place in the refrigerator for an hour until the peanut butter sets.

In a saucepan, combine the marshmallows, butter, milk, cocoa powder and salt and heat over low heat. Stir until combined. Slowly add the powdered sugar in small amounts to the pan. Stir until smooth. Evenly spread the frosting over the chilled brownies.

Place into the pan into the refrigerator to set for at least an hour. Cut the brownies with a warmed sharp knife, wiping clean after each slice. Serve the brownies chilled or at room temperature.

Source: Mel’s Kitchen Cafe


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