Peanut Butter Mississippi Mud Brownies

Makes about 2 1/2 dozen

Ingredients

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4 (1-oz.) unsweetened chocolate baking squares
1 1/3 cups butter, softened and divided
2 1/2 cups granulated sugar, divided
4 large eggs
2 cups all-purpose flour, divided
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
2 large eggs
1 teaspoon baking powder
3 cups miniature marshmallows
1 1/2 cups lightly salted roasted peanuts

Preparation

Hands-on: 20 Minutes
Total: 2 Hours, 15 Minutes

1. Preheat oven to 350°. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

2. Beat 1 cup butter and 2 cups granulated sugar at medium speed with an electric mixer until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 1 cup flour, beating at low speed just until blended. Stir in vanilla. Spread half of batter in a greased and floured 13- x 9-inch pan.

3. Beat peanut butter, brown sugar, and remaining 1/3 cup butter and 1/2 cup granulated sugar at medium speed with an electric mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Stir together baking powder and remaining 1 cup flour, and add to peanut butter mixture, beating at low speed just until blended.

4. Spoon peanut butter mixture over brownie batter; top with remaining brownie batter, and swirl together.

5. Bake at 350° for 45 to 55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven to a wire rack; sprinkle with marshmallows and peanuts.

6. Prepare Chocolate Frosting, and drizzle over brownies. Cool completely.

Created date

September 2012

Nutritional Information