Ingredients
- 1 1/2 cups butter or 1 1/2 cups margarine, divided
- 1/3 cup cocoa
- 2 cups sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla
- 1 (18 ounce) jar chunky peanut butter
- 1/3 cup milk
- 10 large marshmallows
- 1/4 cup cocoa
- 1 (16 ounce) box powdered sugar
Directions
- Cook 1 cup butter and 1/3 cup cocoa in a saucepan over low heat until butter melts, stirring often.
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Remove from heat, and cool slightly.
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Combine sugar, flour, and salt in a large mixing bowl.
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Add chocolate mixture, and beat at medium speed with an electric mixer until blended.
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Add eggs and vanilla, beating until blended.
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Spread mixture into a greased 15×10 jellyroll pan.
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Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean.
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Remove lid from peanut butter jar; microwave peanut butter at MEDIUM (50% power) 2 minutes, stirring once.
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Spread over warm brownies.
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Chill 30 minutes.
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Cook remaining 1/2 c.
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butter, milk, and marshmallows in a large saucepan over medium heat, stirring often, until marshmallows melt.
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Remove from heat.
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Whisk in 1/4 cup cocoa; gradually stir in powdered sugar until smooth.
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Spread over peanut butter, and chill 20 minutes.
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Cut into squares.