Layered Peanut Butter Brownies

Layered Peanut Butter Brownies

redraider

"These are brownies with layers of peanut butter and frosting that my mother used to make me as a child. Chocolate and peanut butter lovers will go crazy!"
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Ingredients

1 h 40 m servings 505 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 28.2 g
  • 43%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jellyroll pan.
  2. Melt 1 cup butter and 1/3 cup cocoa powder together in a saucepan over low heat, stirring often, until smooth, about 5 minutes. Remove from heat and cool slightly.
  3. Combine white sugar, flour, and salt together in a large bowl; add chocolate mixture. Beat with an electric mixer on medium speed until blended, 1 to 2 minutes. Add eggs and vanilla extract; stir until combined. Pour batter into prepared jellyroll pan.
  4. Bake in the preheated oven until edges begin to become crisp, about 20 minutes.
  5. Warm peanut butter in microwave for about 2 minutes, stirring once. Spread over warm brownies. Chill brownies in refrigerator for 30 minutes.
  6. Heat 1/2 cup butter, milk, and marshmallows in a saucepan over medium heat, stirring often, until marshmallows are melted, about 5 minutes. Remove from heat; whisk in 1/4 cup cocoa. Gradually stir confectioners' sugar into marshmallow mixture until smooth. Spread frosting over peanut butter layer of brownies. Chill in refrigerator until set, about 20 minutes.

Reviews

Read all reviews 8
  1. 10 Ratings

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Most helpful positive review

Made these for the first time for the 4th of July. They are amazing. I put them in the freezer after the peanut butter layer, until the peanut butter was hard enough to apply the frosting. I mi...

Most helpful critical review

They are really good, just a little too sweet. I would suggest less icing on top. (And a flat pan to cook in otherwise the batter will pool in one end lol)

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Made these for the first time for the 4th of July. They are amazing. I put them in the freezer after the peanut butter layer, until the peanut butter was hard enough to apply the frosting. I mi...

I have now made these twice, and both times were amazing! Both times, I have followed the recipe exactly (except that the first time I used wheat flour instead of all-purpose, and it did not ma...

Delicious! My family was upset that I only made one batch. I will be making more of these soon!

I probably shouldn't review this because I simply baked a box of D.H. brownie mix and used the PB and chocolate marshmallow icing per this recipe. The result was very good but if I do this agai...

They are really good, just a little too sweet. I would suggest less icing on top. (And a flat pan to cook in otherwise the batter will pool in one end lol)

I followed the directions as written and the brownies came out perfect but the frosting was way too much and it just pooled on the top. It didn't set even after I let it sit in he fridge for mor...

I like them because l like Peanut Butter and Brownies to..

I made the bottom layer as the recipe stated. I mixed the peanut butter with graham cracker crumbs both for texture and how can you have chocolate and marshmallow without graham? I used a slee...

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