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Peanut Butter Mississippi Mud Brownies

These brownies combine two different baggers with marshmallows and chocolate. Perfect crowd pleaser!
Plan Ahead Note: the butter and eggs need to be brought to room temperature.
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Course Dessert
Servings 24 brownies

Ingredients
  

Brownies

  • 4 1-oz. sq. unsweetened baking chocolate
  • 1 cup butter softened
  • 2 cups granulated sugar
  • 4 eggs at room temperature
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract

Peanut Butter Layer

  • ½ cup creamy peanut butter
  • ½ cup light brown sugar firmly packed
  • ⅓ cup butter softened
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 cup flour
  • 3 cups miniature marshmallows

Chocolate Frosting

  • ¼ cup butter
  • 3 Tablespoons unsweetened cocoa
  • 3 Tablespoons milk
  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract

Instructions
 

Brownies

  • Preheat oven to 350°.
  • Melt chocolate over low heat of a double boiler, stirring constantly.  Remove from heat and let cool.            
  • Beat 1 cup butter and 2 cups granulated sugar at medium speed with an electric mixer until light and fluffy.
  • Add 4 eggs, 1 at a time, beating just until blended after each addition.
  • Add melted chocolate, beating just until blended.
  • Add 1 cup flour, beating at low speed just until blended.  Stir in vanilla.
  • Spread half of batter in a greased and floured 13" x 9" pan.

Peanut Butter Layer

  • Beat peanut butter, brown sugar, ⅓ cup butter, and ½ cup granulated sugar at medium speed with an electric mixer until light and fluffy.
  • Add 2 eggs, 1 at a time, beating just until blended after each addition.
  • Stir together baking powder and remaining 1 cup flour, and add to peanut butter mixture, beating at low speed just until blended.
  • Spoon peanut butter mixture over brownie batter; top with remaining brownie batter, and swirl together.
  • Bake at 350° for 45 to 55 minutes or until a wooden pick inserted into the center comes out with a few moist crumbs.  
  • Remove from oven to a wire rack and sprinkle with marshmallows.

Chocolate Frosting

  • For the chocolate frosting, melt ¼ cup butter with the cocoa, and milk, whisking over medium heat until melted and thickened.
  •  Remove from heat and whisk in the powdered sugar, until smooth.
  • Add vanilla extract.  Drizzle over the top of the marshmallows.

Notes

Recipe from Southern Living Magazine.