Time 50m Yield 4 dozen. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat. In a large bowl, beat eggs, sugar and vanilla until blended. Combine flour and salt; gradually add to egg mixture. Beat in cocoa mixture., Transfer to a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool on a wire rack for 3-4 minutes., Meanwhile, in a microwave, heat peanut butter, uncovered, on high until softened, about 30 seconds. Stir and spread over warm brownies. Refrigerate until peanut butter is set, about 45 minutes., In a heavy saucepan, combine milk, marshmallows, remaining cocoa and remaining butter. Cook and stir over medium-low heat until butter and marshmallows are melted and mixture is smooth. Remove from heat. Gradually stir in confectioners’ sugar until smooth. Spread over peanut butter layer. Refrigerate at least 30 minutes. Cut into squares.
Time 50m Yield 3 dozen. Number Of Ingredients 15 Steps:
Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.
Time 20m Yield 24 squares Number Of Ingredients 14 Steps:
Brownie Layer. Preheat oven to 350°F. Microwave unsweetened chocolate with 3/4 butter on high for 1 1/2 minutes. Stir till chocolate is completely melted. Stir granulated sugar into melted chocolate. Mix in eggs and 1 1/2 teaspoon vanilla; blend well. Stir in flour and walnuts. Spread into 13x9-inch greased pan. Bake 30 to 35 minutes. DO NOT OVER BAKE. Cool. Peanut butter layer:. Mix peanut butter, 3 tablespoons butter, powdered sugar and 1/2 teaspoon vanilla in another bowl. Blend till smooth, adding up to 1/4 cup of milk to make it a nice spreading consistency.( You may need more milk to make it spreadable, this part can be a little difficult, if the peanut butter does not spread easily, make sure you dip your spatula in water. Sometimes I even have to sprinkle alittle water on top of the peanut butter to smooth). Spread over the cooled brownies. Top Layer:. Microwave semisweet chocolate for 1 1/2 minutes with the 1/4 cup butter. Stir till smooth. Spread over peanut butter layer. Cool until set.
Time 55m Yield 24 brownies Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Spray a 9x13-inch baking pan with cooking spray and set aside. Combine 1/4 cup of the sweetened condensed milk, the margarine, milk, cake mix, and egg white in a large mixing bowl until well combined. Press 2/3 of the batter into the baking pan, flouring hands if necessary to prevent sticking. Bake for 10 minutes. Combine remaining sweetened condensed milk with marshmallow creme and peanut butter morsels then spread mixture evenly over the baked layer. Carefully drop remaining batter by spoonfuls over all. Bake an additional 30 minutes. Cool completely before cutting into 24 pieces.
Time 1h40m Yield 20 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jellyroll pan. 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. 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. Bake in the preheated oven until edges begin to become crisp, about 20 minutes. Warm peanut butter in microwave for about 2 minutes, stirring once. Spread over warm brownies. Chill brownies in refrigerator for 30 minutes. 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.
Yield Makes 16 squares Number Of Ingredients 10 Steps:
Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, until smooth and remove top of double boiler or bowl from heat. Cool chocolate to room temperature. In a large bowl with an electric mixer beat butter and sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition, and vanilla. Into a small bowl sift together flour, baking powder, and salt and beat into butter mixture just until blended well. Divide batter between 2 bowls. Whisk peanut butter into batter in 1 bowl. Whisk melted chocolate into batter in other bowl and stir in chopped chocolate or chocolate chips. Spread peanut-butter batter evenly in pan. Drop chocolate batter by large spoonfuls onto peanut-butter batter and spread carefully to form an even layer. Bake brownies in middle of oven 35 to 40 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature,5 days.
More about “layered chocolate marshmallow peanut butter brownies recipes”
Yield 9 brownies Number Of Ingredients 17 Steps:
Make the brownies: Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Add the butter and 1 cup of the chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking until smooth. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine. Whisk in the eggs until fully incorporated. Sift the flour and cocoa powder into the bowl and fold to combine with a spatula. Add the remaining ½ cup chocolate chips and fold to incorporate. Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely. Make the peanut butter filling: In a medium bowl, use a rubber spatula to mix together the powdered sugar and peanut butter until crumbly. Add the melted butter and mix with an electric hand mixer until smooth. Scoop the peanut butter filling on top of the cooled brownies and use offset spatula to spread in an even layer. Sprinkle the crispy rice cereal on top. Freeze for 30 minutes. Make the chocolate ganache: Add the chocolate chips to a medium heatproof bowl. Pour the hot cream over the chocolate chips and whisk until the chips are melted and the ganache is smooth. Pour the ganache over the peanut butter filling. Use offset spatula to spread in an even layer. Garnish with flaky salt, if desired. Return the brownies to the freezer until the ganache sets, about 15 minutes. Cut the brownies into 9 squares. Enjoy!
