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Name: Marshmallow Peanut Butter Brownies
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Brownies; 1 stick Butter cold; 8 oz Bittersweet Chocolate chopped; 1/4 cup Dutch Process Cocoa Powder; 1 + 2 cup/Tbsp Flour; 1/2 tsp Baking Powder; 3/4 tsp Salt; 4 Eggs; 1/2 cup Canola Oil; 1 1/2 cups Granulated Sugar; 1/2 cup Packed Brown Sugar; 2 tsp Vanilla Extract; Heaven on Top; 1/2 cup Creamy Peanut Butter; 1/4 cup Confectioners Sugar; 2 Tbsp Butter softened; 3/4 tsp Vanilla Extract; pinch Salt; 1/2 cup Marshmallow Fluff

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INGREDIENTS

Brownies
1 stick Butter ; cold
8 oz Bittersweet Chocolate ; chopped
1/4 cup Dutch Process Cocoa Powder
1 + 2 cup/Tbsp Flour
1/2 tsp Baking Powder
3/4 tsp Salt
4 Eggs
1/2 cup Canola Oil
1 1/2 cups Granulated Sugar
1/2 cup Packed Brown Sugar
2 tsp Vanilla Extract
Heaven on Top
1/2 cup Creamy Peanut Butter
1/4 cup Confectioners Sugar
2 Tbsp Butter ; softened
3/4 tsp Vanilla Extract
pinch Salt
1/2 cup Marshmallow Fluff

Servings

INSTRUCTIONS

- Adjust an oven rack to middle position.

- In medium bowl, mix together peanut butter sugar, butter, vanilla and salt until combine and completely smooth.

MAKE BROWNIES

- In medium saucepan over medium-low heat, melt butter and bittersweet chocolate until both are melted and smooth.

- Remove from heat and add cocoa powder, stirring until smooth. Set aside to cool slightly.

- In small bowl, whisk flour, baking powder, and salt.

- In large bowl, whisk eggs, oil, sugars, and vanilla.

- Add the slightly cooled chocolate mixture and whisk until smooth.

- Add the flour mixture and stir with a spatula until just combined.

- Pour batter into greased 9x13 baking pan lined with parchment sling.

- Dollop peanut butter filling and marshmallow cream over the top, alternating the two. Drag the tip of a butter knife through the batter, creating swirls.

- Bake @ 350* 22-27 minutes, until the sides of the brownies have set, the top is beginning to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs.

- Transfer the pan to a wire rack and let cool completely.

- Use the parchment paper sling to gently lift the brownies from the pan. Cut them into squares.

NOTES

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Marshmallow Peanut Butter Brownies

Brownies 
1 stick Butter cold
8 oz Bittersweet Chocolate chopped
1/4 cup Dutch Process Cocoa Powder 
1  + 2 cup/Tbsp Flour 
1/2 tsp Baking Powder 
3/4 tsp Salt 
4  Eggs 
1/2 cup Canola Oil 
1   1/2 cups Granulated Sugar 
1/2 cup Packed Brown Sugar 
2 tsp Vanilla Extract 
  Heaven on Top 
1/2 cup Creamy Peanut Butter 
1/4 cup Confectioners Sugar 
2 Tbsp Butter softened
3/4 tsp Vanilla Extract 
 pinch Salt 
1/2 cup Marshmallow Fluff

- Adjust an oven rack to middle position. 
- In medium bowl, mix together peanut butter sugar, butter, vanilla and salt until combine and completely smooth.
MAKE BROWNIES
- In medium saucepan over medium-low heat, melt butter and bittersweet chocolate until both are melted and smooth. 
- Remove from heat and add cocoa powder, stirring until smooth. Set aside to cool slightly.
- In small bowl, whisk flour, baking powder, and salt.
- In large bowl, whisk eggs, oil, sugars, and vanilla. 
- Add the slightly cooled chocolate mixture and whisk until smooth. 
- Add the flour mixture and stir with a spatula until just combined. 
- Pour batter into greased 9x13 baking pan lined with parchment sling.
- Dollop peanut butter filling and marshmallow cream over the top, alternating the two.  Drag the tip of a butter knife through the batter, creating swirls.
- Bake @ 350*  22-27 minutes, until the sides of the brownies have set, the top is beginning to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs. 
- Transfer the pan to a wire rack and let cool completely. 
- Use the parchment paper sling to gently lift the brownies from the pan. Cut them into squares.

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marshmallow peanut butter brownies
Krisyaden

Nutrition

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Serving Size: 1 Serving (2008g)
Recipe Makes: 1 Servings

Calories: 5490
Calories from Fat: 3665 (67%)

Amt Per Serving		% DV

	Total Fat 407.3g	543 %
	Saturated Fat 165.4g	827 %
	Monounsaturated Fat 164.3g
	Polyunsanturated Fat 56g
Cholesterol 459.7mg		141 %
Sodium 1899.7mg		66 %
Potassium 2925.8mg		77 %
Total Carbohydrate 451.6g		133 %
	Dietary Fiber 20.2g	81 %
	Sugars, other 431.4g
Protein 62.8g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5490

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