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Peanut Butter Mississippi Mud Brownies - Cooking with Tami
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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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Servings: 24 brownies
Course: Dessert
Ingredients Method Notes

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

Method
 

Brownies
  1. Preheat oven to 350°.
  2. Melt chocolate over low heat of a double boiler, stirring constantly.  Remove from heat and let cool.            
  3. Beat 1 cup butter and 2 cups granulated sugar at medium speed with an electric mixer until light and fluffy.
  4. Add 4 eggs, 1 at a time, beating just until blended after each addition.
  5. Add melted chocolate, beating just until blended.
  6. Add 1 cup flour, beating at low speed just until blended.  Stir in vanilla.
  7. Spread half of batter in a greased and floured 13" x 9" pan.
Peanut Butter Layer
  1. Beat peanut butter, brown sugar, ⅓ cup butter, and ½ cup granulated sugar at medium speed with an electric mixer until light and fluffy.
  2. Add 2 eggs, 1 at a time, beating just until blended after each addition.
  3. Stir together baking powder and remaining 1 cup flour, and add to peanut butter mixture, beating at low speed just until blended.
  4. Spoon peanut butter mixture over brownie batter; top with remaining brownie batter, and swirl together.
  5. Bake at 350° for 45 to 55 minutes or until a wooden pick inserted into the center comes out with a few moist crumbs.  
  6. Remove from oven to a wire rack and sprinkle with marshmallows.
Chocolate Frosting
  1. For the chocolate frosting, melt ¼ cup butter with the cocoa, and milk, whisking over medium heat until melted and thickened.
  2.  Remove from heat and whisk in the powdered sugar, until smooth.
  3. Add vanilla extract.  Drizzle over the top of the marshmallows.

Notes

Recipe from Southern Living Magazine.