Ingredients
20
20 servings
- •1 cup butter
- •⅓ cup unsweetened cocoa powder
- •2 cups white sugar
- •1 ½ cups all-purpose flour
- •½ teaspoon salt
- •4 eggs
- •1 teaspoon vanilla extract
- •1 (18 ounce) jar peanut butter
- •½ cup butter
- •⅓ cup milk
- •10 large marshmallows
- •¼ cup unsweetened cocoa powder
- •1 (16 ounce) package confectioners' sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jellyroll pan.
- Melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. Remove from heat and cool slightly.
- Combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. Beat with an electric mixer on medium speed until blended, 1 to 2 minutes. Add eggs and vanilla extract; stir until combined. Pour batter into prepared jellyroll pan.
- Bake in the preheated oven until edges begin to become crisp, about 20 minutes.
- Warm peanut butter in microwave for about 2 minutes, stirring once. Spread over warm brownies. Chill brownies in refrigerator for 30 minutes.
- Heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. Remove from heat; whisk in 1/4 cup cocoa. Gradually stir confectioners' sugar into marshmallow mixture until smooth. Spread frosting over peanut butter layer of brownies. Chill in refrigerator until set, about 20 minutes.
Nutritional Facts
Per 20 servings
- Calories: 505
- Carbohydrate: 59g
- Fat: 28g
- Fiber: 3g
- Protein: 10g
- Sugar: 47g
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