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Lucy's Peanut Butter Brownies

From Magnolia Table Cookbook Volume 2
Print Recipe
Servings 24 Brownies

Ingredients
  

Brownies (bottom layer)

  • 1 cup Unsalted butter 2 sticks
  • 1/2 cup Unsweetened cocoa powder
  • 2 cups Granulated sugar
  • 1 1/2 cups All purpose flour
  • 1/2 tsp Salt
  • 4 Large Eggs

Topping (Middle Layer)

  • 1 16 oz Jar of Creamy Peanut Butter

Frosting (Top Layer)

  • 8 tbsp Unsalted Butter 1 stick
  • 10 Large Marshmallows
  • 4 cups Powdered Sugar More for thicker frosting
  • 1/3 cup Whole Milk
  • 1/4 cup Unsweetened Cocoa Powder

Instructions
 

Brownies (bottom layer)

  • Preheat oven to 350 degrees. Grease a 9x13 pan with cooking spray
  • Heat a small saucepan over low heat and add butter. Wait until butter has melted and whisk in the cocoa. Remove from heat and set aside to cool for a few minutes.
  • In a separate bowl, using a hand mixer, combine granulated sugar, flour and salt. Add the cooled cocoa butter mixture and mix on medium speed until well mixed. Add the eggs and vanilla slowly and mix until well combined.
  • Spread your brownie mixture evenly over your prepared baking pan. Bake for about 20 minutes until a toothpick inserted only comes out with a few crumbs. (if your oven runs hot, watch carefully so it doesn't over bake)
  • Let brownies cool completely. This can take anywhere from 30-40 minutes.

Topping (Middle Layer)

  • Take your peanut butter and place in microwave safe bowl. Microwave for 15 seconds to soften and make easier to spread. Stir heated peanut butter and spread on top of cooled brownies. Once this layer is on, put brownies in the freezer for 30-60 minutes.

Frosting (Top Layer)

  • In a medium saucepan over medium heat, melt butter and marshmellows. Once melted add powdered sugar, milk and cocoa. Stir until completely smooth. I recommend using more sugar to make it a thicker frosting (but this is up to you).
  • Spread this mixture on top of the peanut butter layer and freeze for another 30-40 minutes.
  • Once completed, heat a knife under warm water, wipe off excess water and cut brownies into squares. It's up to you how many you want and how big the squares are, but it should make at least 20-24 brownies.