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Peanut Butter Brownies




Source of Recipe


TOH Dec/Jan 2204


List of Ingredients




1-1/2 c. butter or margarine, divided
3/4 c. baking cocoa, divided
4 eggs
2 cups sugar
1 tsp. vanilla
1-1/2 c. flour
1/2 tsp. salt
1 jar (8 ounces) chunky peanut butter
1/3 cup milk
10 large marshmallows
2 cups confectioners' sugar

Recipe



In a saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from the heat. In a mixing bowl, combine the eggs, sugar and vanilla; beat for 1 minute. Combine flour and salt; gradually add to egg mixture; mix well. Transfer to a greased 15-in X 10-in X 1-in. baking pan. Bake at 350 deg. for 18-22 minutes or until toothpick inserted near the center comes out clean. Place on a wire rack.

Meanwhile, place peanut butter in a microwave-safe bowl. Microwave, uncovered, at 50% power for 2 minutes, stirring once. Stir until peanut butter is blended. Spread peanut butter over warm brownies. Refrigerate for 45 minutes or until peanut butter is set.

Place the remaining cocoa in a heavy saucepan. Stir in the milk until smooth; add the marshmallows and remaining butter. Cook and stir over medium heat until butter and marshmallows are melted and mixture is smooth. Remove from the heat. Gradually stir in confectioners sugar. Spread over peanut butter layer. Refrigerate for at least 30 minutes. Cut into squares. Yield: 4 dozen