1 ½ cups salted butter, divided
¾ cup baking cocoa, divided
2 cups sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon salt
1 (18 ounce) jar chunky peanut butter
1/3 cup milk
10 large marshmallows
2 cups confectioners sugar
In a saucepan over medium heat, melt 1 cup butter; stir in ½ cup cocoa until smooth. Remove from heat.
In a mixing bowl, combine the eggs, sugar and vanilla; beat for 1 minute. Combine flour and salt and then gradually add to egg mixture. Beat in cocoa mixture, mix well (very important!). Transfer to a greased baking pan. I prefer 13×9 but you can go up to 15x10x1 baking pan depending on how thick you want the brownie. Bake at 350 degrees for 18-22 minutes or until toothpick inserted into center comes out clean.
Place on a wire rack to cool.
Place peanut butter in a microwave safe bowl. Microwave uncovered at 50% power for 2 minutes, stirring once. Stir until peanut butter is blended smoothly. Spread peanut butter over warm brownies. Refrigerate for 45 minutes to 1 hour or until peanut butter is set.
Place the remaining cocoa in a heavy saucepan. Stir in 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 heat. Gradually stir in confectioners’ sugar. Spread over peanut butter layer. Refrigerate for minimum 30 minutes. Cut into squares and Serve.
Category: Disney World