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Wednesday, July 20, 2016

layered peanut butter brownies

Ingredients

  • Servings: 20
  • 1 cup butter
  • 1/3 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 (18 ounce) jar peanut butter
  • 1/2 cup butter
  • 1/3 cup milk
  • 10 large marshmallows
  • 1/4 cup unsweetened cocoa powder
  • 1 (16 ounce) package confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins

  • 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.

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