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Peanut Butter Marshmallow Fudge Brownies

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
3 hrs
Servings: 24 Brownies (9X13-inch pan)
Course: Dessert
Cuisine: American

Ingredients

Brownies (or use your favorite brownie recipe):
  • ½ ½ cup boiling water
  • 2 2 ounces unsweetened chocolate finely chopped
  • ⅓ ⅓ cup unsweetened or Dutch-process cocoa powder
  • 2 ⅓ 2 ⅓ cups granulated sugar
  • ½ ½ cup vegetable, canola, or other neutral-flavored oil (like avocado or grapeseed)
  • 4 4 tablespoons salted butter melted
  • 2 2 large eggs + 2 large egg yolks
  • 2 2 teaspoons vanilla extract
  • 1 ¾ 1 ¾ cups ounces all-purpose flour
  • ½ ½ teaspoon salt
Peanut Butter Layer:
  • 1 ½ 1 ½ cups crunchy or creamy peanut butter
Marshmallow Fudge Layer:
  • 10 10 large marshmallows or 1 1/4 cups mini marshmallows
  • 4 4 tablespoons salted butter
  • ¼ ¼ cup milk I use 2%
  • ¼ ¼ cup unsweetened or Dutch-process cocoa powder (see note)
  • ¼ ¼ teaspoon salt
  • 1 ½ 1 ½ cups powdered sugar

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  • Brownie: you can substitute your favorite 9X13-inch brownie recipe for the base brownie layer if you'd like.
  • Cocoa: using Dutch-process cocoa in the frosting will yield a darker/richer frosting.

Nutrition Information

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%)

Nutrition Facts

Serving: 24Brownies (9X13-inch pan)

Amount Per Serving

Calories

% 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.