Ingredients
- Brownies:
- Topping:
- Frosting:
Instructions
- To make the brownies: Preheat the oven to 350°F. Spray a 9×13-inch pan well with cooking spray.
- In a small saucepan, combine the butter and cocoa. Place over low heat until the butter is completely melted. Whisk the melted butter with the cocoa until completely combined. Set aside to cool, about 5 minutes.
- In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour, and salt. Add the butter/cocoa mixture. Beat on medium speed until well blended, about 2 minutes. Slowly add the eggs and vanilla and mix until well incorporated.
- Spread the mixture evenly in the prepared pan, getting it all the way into the corners. Bake until a tester inserted into the center comes out with a few moist crumbs, about 20 to 22 minutes.
- Let the brownies cool completely in the pan, about 30 minutes.
- To make the topping: Soften the peanut butter by placing it in a microwave-safe bowl and microwave for about 15 seconds. Stir the peanut butter well to distribute the heat evenly. Spread it on top of the brownies. Freeze the brownies for at least 30 minutes.
- To make the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat. Add the powdered sugar, milk, and cocoa and stir until smooth. (If you prefer a thicker frosting, add a little more powdered sugar.)
- Spread the frosting over the peanut butter and freeze for 30 minutes. Freezing before cutting is an important step to get nice, clean cuts. Don’t skip it.
- Cut into 24 squares. Keep refrigerated. These can also be frozen. I actually love them straight from the freezer, on a hot summer day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
