LAYERED CHOCOLATE MARSHMALLOW PEANUT BUTTER BROWNIES

Layered Chocolate Marshmallow Peanut Butter Brownies image

A friend gave me the recipe for these layered brownies, but I added my own touch--chunky peanut butter. Every time I take them to a group gathering, I get requests for the recipe. It's a real crowd-pleaser! -Judy Sims, Weatherford, Texas

Provided by Taste of Home

Time 50m

Yield 4 dozen.

Number Of Ingredients 11

Ingredients

1-1/2 cups butter, divided
3/4 cup baking cocoa, divided
4 large eggs, room temperature
2 cups sugar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 jar (16.3 ounces) chunky peanut butter
1/3 cup 2% milk
10 large marshmallows
2 cups confectioners' sugar

Steps:

Preheat oven to 350°. In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat. In a large bowl, beat eggs, sugar and vanilla until blended. Combine flour and salt; gradually add to egg mixture. Beat in cocoa mixture., Transfer to a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool on a wire rack for 3-4 minutes., Meanwhile, in a microwave, heat peanut butter, uncovered, on high until softened, about 30 seconds. Stir and spread over warm brownies. Refrigerate until peanut butter is set, about 45 minutes., In a heavy saucepan, combine milk, marshmallows, remaining cocoa and remaining butter. Cook and stir over medium-low heat until butter and marshmallows are melted and mixture is smooth. Remove from heat. Gradually stir in confectioners' sugar until smooth. Spread over peanut butter layer. Refrigerate at least 30 minutes. Cut into squares.

Nutrition Facts : Calories 189 calories, Fat 11g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 125mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.