PEANUT BUTTER MARSHMALLOW BROWNIES

These peanut butter marshmallow brownies are a thick brownie topped with peanut butter, gooey marshmallows and a sweet chocolate frosting. The ultimate dessert.

WHY YOU NEED TO MAKE THESE PEANUT BUTTER MARSHMALLOW BROWNIES

Brownies are the ultimate crowd pleasing dessert. And when you add peanut butter and marshmallows to them they are next level good. These brownies can be made in less than an hour, and can be cut bite size if you want to serve them to a group.

You could easily make these with a bowl and a spoon if wanted. No kitchen-aid or other mixer required.

These freeze perfectly, so you can make them ahead of time, or keep individuals in little baggies for whenever you need a little treat!

WHAT KITCHEN TOOLS YOU WILL NEED:

• 8X8 baking pan. Although you could also double and put in a 9×13.
• Parchment paper. This makes it really easy to remove the brownies from the pan after cooled.
• 3 Mixing Bowls. One to whisk dry ingredients, one for the brownie batter, and one for mixing the frosting.
• Small saucepan. You will need this to melt butter, cocoa powder and milk for the frosting.
• Spatulas and Whisks. This will definitely help with mixing and pouring into the pan
• Knife. A sharp large knife to cut the cooled and chilled brownies. If you run your knife in hot water between cuts it will guarantee a smooth cut every time!

HOW TO MAKE PEANUT BUTTER MARSHMALLOW BROWNIES

One of the reasons I always love making brownies and taking them places is because they are so easy to make. You can use a mixer if you have one, but it isn’t necessary.

1. Preheat oven to 350 F. Line an 8×8 baking pan with cookie spray and parchment paper.
2. In a small bowl whisk together cocoa powder, flour and salt. Set aside.
3. In a medium mixing bowl beat together butter and sugar until light anf fluffy.
4. Add eggs one at a time, and then vanilla. Beat until combined.
5. Stir dry ingredients in until incorporated.
6. Spread evenly into baking pan. Sprinkle with chocolate chips. Bake for 22-25 minutes, or until done.
7. As soon as brownies are done baking, warm peanut butter in the microwave for about 15 seconds to melt and make pourable. Spread over freshly baked hot brownies. Top with marshmallows and return to the oven for another 3-5 minutes until puffy. Remove and allow to cool.
8. Make frosting while brownies are cooling; In a small saucepan melt butter. Once melted, add 2 tbsp cocoa powder and ¼ cup milk and stir until boiling. Once boiling, remove from heat and pour into a mixing bowl. Add powdered sugar and salt and beat until smooth and glossy. Add vanilla and combine. Pour over cooled brownies. They don’t have to be completey cool, but you don’t want to frosting to melt.
9. Chill in the refrigerator for an hour or more to set up.

CAN I USE CREAMY PEANUT BUTTER INSTEAD OF CRUNCHY

Absolutely! I love having the little chunks of peanuts in these, but either works great.

CAN I MELT BUTTER, COCOA POWDER AND MILK IN THE MICROWAVE

Yes you can. I did try this so that I could see if it would work. Melt the butter first for about 30-45 seconds at a lower power level, once melted add cocoa powder and milk and microwave again for about 15 seconds to make sure its all warm and mixed together well. You don’t want any cocoa powder clumps.

If you’re looking for a stand alone brownie recipe that’s fudgy and sweet these Double Fudge Brownies are perfect for that!

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.