Peanut Butter Marshmallow Fudge Brownies
User Reviews
4.8
Peanut Butter Marshmallow Fudge Brownies
Description
Peanut Butter Marshmallow Fudge Brownies start with a dense, chocolate brownie base made from boiling water, unsweetened chocolate, cocoa powder, sugar, oil, butter, eggs, vanilla, flour, and salt. The batter is baked until set and then cooled slightly to prepare for layering.
After baking, dollops of peanut butter are placed atop the warm brownies, softened, and spread into an even layer to add creamy richness. The final layer is a marshmallow fudge frosting prepared by melting marshmallows with butter, milk, cocoa powder, and salt, then stirring in powdered sugar for sweetness and thickening. This topping is spread over the peanut butter layer and chilled to set.
The combination offers a layered texture profile: a fudgy brownie base, a smooth and slightly salty peanut butter middle, and a sweet, rich marshmallow fudge topping with chocolate flavor. This dessert is suitable for those who enjoy chocolate and peanut butter combinations with a gooey finish.
Ingredients
Brownies (or use your favorite brownie recipe):
- ½ cup water boiling
- 2 ounces unsweetened chocolate finely chopped
- ⅓ cup cocoa powder unsweetened or Dutch-process
- 2 ⅓ cups granulated sugar
- ½ cup vegetable oil or canola or neutral-flavored oil like avocado or grapeseed
- 4 tablespoons butter melted, salted
- 2 egg large eggs plus 2 large egg yolks
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
Peanut Butter Layer:
- 1 ½ cups peanut butter crunchy or creamy
Marshmallow Fudge Layer:
- 10 large marshmallows or 1 1/4 cups mini marshmallows
- 4 tablespoons butter salted
- ¼ cup milk I use 2%
- ¼ cup unsweetened cocoa powder or Dutch-process cocoa powder
- ¼ teaspoon salt
- 1 ½ cups powdered sugar
Instructions
- For the brownies: Preheat oven to 350 degrees F. Line a 9X13-inch metal pan with aluminum foil and lightly grease with cooking spray (the lining of the pan is optional but helps with cleanup).
- In a large bowl, whisk together the boiling water and chopped chocolate until smooth (if the chocolate doesn't melt fully, microwave the water/chocolate mixture for 20-30 seconds). Add the cocoa powder and whisk together. Add the sugar, oil, butter, eggs and vanilla. Mix until smooth and well-combined.
- Add the flour and salt and mix until just combined and no white streaks remain. Spread the batter evenly in the prepared pan. Bake for 25-30 minutes until crackly on top and set around the sides. Let cool for 10-15 minutes.
- While the brownies are still warm, dollop the peanut butter across the top. Let it sit for a few minutes so the peanut butter softens (alternately, you can warm the peanut butter in the microwave) and spread into an even layer. Refrigerate until the peanut butter is set, about an hour.
- For the marshmallow frosting: in a microwave-safe bowl (or in a saucepan over low heat on the stove), combine the marshmallows, butter, milk, cocoa powder, and salt. Heat for 1-minute intervals, stirring in between, until melted and smooth.
- Add the powdered sugar a little at a time to the warm chocolate mixture and stir until smooth and well-combined. If the frosting starts to get a little clumpy, heat for 20-second intervals in the microwave (or over low heat on the stove) until it smooths out a little.
- Spread the fudge frosting over the chilled peanut butter layer. Refrigerate until set, about an hour. Serve the brownies chilled or at room temp (they are also tasty frozen). To easily cut the bars, run a sharp knife under very hot water, wipe clean, and slice (running under hot water between cuts).
Notes
- You can substitute this brownie base with your favorite 9x13-inch brownie recipe.
- Using Dutch-process cocoa powder in the marshmallow fudge layer will produce a darker and richer frosting color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Brownies (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Brownie | |
| Calories | 342kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 186mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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