Description
These Peanut Butter Marshmallow Brownies are a chocolate lover’s dream come true, layering a fudgy, cocoa-infused brownie base with crunchy peanut butter and gooey marshmallows. This 30-minute decadent treat is finished with a warm, glossy chocolate frosting that sets into a professional sheen. Perfect for potlucks or family desserts, these bars offer the ultimate salty-sweet balance in every rich, layered bite.
Ingredients
For the Brownie Base
- 1/2 cup salted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 tablespoons cocoa powder
- 3/4 cup all-purpose flour
- 1/4 cup chocolate chips
For the Toppings
- 1/2 cup peanut butter (crunchy recommended)
- 2 cups mini marshmallows
For the Chocolate Frosting
- 1/4 cup butter
- 2 tablespoons cocoa powder
- 1/4 cup milk
- 2 cups powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
Instructions
Step 1: Prepare the Base
Preheat your oven to 350°F and grease an 8×8 inch baking pan. In a large bowl, whisk together the melted butter, granulated sugar, eggs, and 1 teaspoon of vanilla until the mixture is light and fluffy.
Step 2: Incorporate Dry Ingredients
Whisk together the salt, flour, and 3 tablespoons of cocoa powder. Gently stir the dry ingredients into the wet batter until just combined. Spread the batter into the prepared pan and sprinkle the chocolate chips evenly over the top.
Step 3: Initial Bake
Bake the brownie base for 17 to 20 minutes until the edges are set but the center remains slightly fudgy.
Step 4: Add the Toppings
Immediately after removing from the oven, microwave the peanut butter for 15 seconds until pourable. Spread it over the hot brownies. Top with an even layer of mini marshmallows and return to the oven for 3 to 5 minutes until the marshmallows are puffy and soft.
Step 5: Whisk the Frosting
While the brownies are in for their final minutes, melt 1/4 cup of butter with 2 tablespoons of cocoa powder and the milk in the microwave (or saucepan) until hot. In a separate bowl, combine this hot mixture with the powdered sugar and 1/4 teaspoon of salt. Beat until smooth and glossy, then stir in 1/2 teaspoon of vanilla.
Step 6: Finish and Set
Pour the warm frosting over the marshmallow layer, spreading it to the edges. Allow the brownies to cool completely at room temperature to let the layers set firmly before slicing.
Notes
Storage Instructions: Store in an airtight container at room temperature for up to 3 days. To prevent the marshmallow and frosting layers from sticking, avoid stacking the brownies unless you place a sheet of parchment paper between each layer.
The ‘Glossy’ Secret: For that professional bakery sheen, ensure your butter and milk mixture is hot when it hits the powdered sugar. Beating the frosting vigorously for a minute after mixing will also enhance the shine.
Cutting Tip: To achieve clean, distinct layers, wait until the frosting is no longer tacky to the touch. Use a sharp, dry knife dipped in warm water and wiped clean between every slice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 310
- Sugar: 38g
- Sodium: 225mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: peanut butter marshmallow brownies, layered brownie bars, crunchy peanut butter dessert, marshmallow fudge brownies, easy bake sale recipes