Layered Peanut Butter Brownies Recipe -
Layered Peanut Butter Brownies Recipe

Layered Peanut Butter Brownies

Recipe by  

"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 Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 hr 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 05, 2012

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 micro waved the frosting so it spread easily. They thawed quickly and were a gigantic hit. I will make these again.

Most Helpful Critical Review
Sep 20, 2012

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)


9 Ratings

Aug 09, 2012

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 make any difference). I only have 2 notes to add: first, I have found that the pb only needs 30 seconds in microwave to soften enough to spread, and second that I recommend sifting the coco and the powdered sugar that goes into the frosting. It makes little lumps, which isnt bad with the powdered sugar, but not that nice to have a bitter taste of coco! These ones are definitely worth the time and effort, and I will make them many times more!

Jun 30, 2012

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

Jan 16, 2014

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 again I will make only half the choc. marshamallow.

Apr 11, 2014

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

Mar 21, 2014

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 sleeve of crackers and about 1 1/3 c peanut butter. About a half recipe of icing except 7 marshmallows. The verdict? Yummy:). We will make them again.


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  • Calories
  • 505 kcal
  • 25%
  • Carbohydrates
  • 59.1 g
  • 19%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 293 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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