Fudgy Peanut Butter Marshmallow Brownies
One of the great debates in my family is whether it is better to eat a fudgy brownie or a cake like brownie. As a general rule, I fall in the fudgy category but rarely do I turn down one with the consistency of a cake.
Peanut butter with marshmallows together is also a combination that I am hard pressed to pass. As we all learned in algebra, if A = B and B = C, then A = C. Meaning that since I love fudgy brownies and I love peanut butter and marshmallows, then I must love Fudgy Peanut Butter Marshmallow Brownies! Wow, my math teachers would be so proud.
Melting the peanut butter with the marshmallows is a great way to incorporate these ingredients. Just be sure to use your spatula to ‘cut’ them into the batter so you do not end up with a giant blob of peanut butter/marshmallow in your brownies.
I shared these with friends over the holidays and had to make another batch because they were eaten so quickly. You may need to keep this in mind if you are inclined to share.
| Fudgy Peanut Butter Marshmallow Brownies | Print |
- 14 tablespoons unsalted butter
- 4 ounces unsweetened chocolate
- 1 cup (4.75 ounces) all purpose flour
- 1 teaspoon (.10 ounces) baking powder
- ½ teaspoon (.10 ounces) salt
- ¾ cup (7.30 ounces) crunchy peanut butter
- 7.35 ounces marshmallows
- 4 eggs
- 1¾ cups (13.45 ounces) sugar
- 1 teaspoon (.10 ounces) vanilla extract
- Preheat the oven to 350°. Line a 9" x 13" baking pan with parchment paper and set aside.
- Microwave the butter and chocolate together just until the butter melts. Stir until smooth and set aside.
- Whisk the flour, baking powder and salt together and set aside.
- Place the peanut butter and marshmallows into a medium size microwaveable bowl. Microwave on high for 50 seconds. Remove from the oven and stir until the mixture is combined. If need be, microwave 15 more seconds.
- Place the eggs and sugar into a large mixing bowl and beat until well blended. Add the melted chocolate followed by the vanilla. Stir in the dry ingredients.
- Remove the bowl from the mixer and fold in the peanut butter/marshmallow mixture. Use the spatula to 'cut' the mixture into the batter.
- Transfer the batter to the prepared pan.
- Bake at 350° for 25 minutes. Remove from the oven and cool completely before cutting. Wipe the blade of the knife clean in between slices.
I’m going to be dreaming of these beauties tonight; thanks for the great brownie recipe!
Dan,
Sweetest words possible! Thank you!!
I love ooey gooey brownies! These look amazing!
Kallee,
Thanks so much. The ooeier and gooier, the better!
I think I go for the cakey brownies, but the cake that doesn’t rise a whole lot and gets nice crunchy edge to it 🙂
Lydia,
This remains my biggest conflict…or should I say, I hope this is my biggest conflict! 🙂
Can I just say that I love, love, love your brownie math logic.
Nicky,
Thanks so much. My parents are pretty proud of it, too! 😉
Peanut butter and chocolate is one of my favorite flavor combinations, these brownies sound amazing!
Thanks so much, Joy!
Oh, love the marshmallows you added and that the peanuts are from chunky peanut butter! I’ve never been known to turn down brownies 🙂
Sandra,
Thanks! I haven’t been known to turn down brownies, either! 😉
I’ve always had a little trouble with math, but I can clearly see your results = some beautiful brownies. They look lovely, and I expect that the marshmallows leave little clouds of goodness in your treats.
By the way – I’ve never met a Brownie I could pass up.
Marjie,
Thanks so much. I think we had the same math teachers!
They look tasty!
Thanks so much, Adele!
These brownies are totally decadent and super delicious!
Thank you, Katerina!