Preheat oven to 350?. Grease and flour 9x13 metal pan. Set aside.
Place butter in small saucepan over low heat to melt.
Sift in cocoa powder. Stir to combine.
Sift sugar, flour, and salt in large mixing bowl.
Add butter/cocoa mixture to bowl and beat with hand mixer until well combined.
Will be thick.
Add eggs and vanilla, then mix well.
Spread contents into pan and bake 25 minutes.
Remove from oven and immediately drop peanut butter over top by tablespoons full.
Let sit 2 minutes to soften, then spread over top of brownies, making sure to spread completely to edges.
Chill in refrigerator 30 minutes or so, then frost.
Store in refrigerator. These are very rich, so cut into small squares.
Place butter, cocoa, half-n-half, and marshmallows into medium saucepan over low heat, stirring until marshmallows are melted.
Place sifted sugar into large mixing bowl.
Stir cocoa mixture into sugar and beat until smooth.
Stir in vanilla.
Spread over peanut butter brownies and return to refrigerator to set frosting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (65g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 144 (50%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 50.2mg||15 %|
|Sodium 135.7mg||5 %|
|Potassium 108.2mg||3 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 33.2g|
|Protein 4.6g||7 %|
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.
Calories per serving: 290
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!