Marshmallow Peanut Butter Brownies
| Summary | |
|---|---|
| Prep time | 45 min |
| Cook time | 26-32 min @ 350° |
| Source | 100 Cookies by Sarah Keiffer (pg 82) |
| Yield / serves | 24 servings |
| Rating | Yummy! |
Ingredients
- 1/2 c peanut butter
- 1/4 c confectioners' sugar
- 2 T unsalted butter, at room temperature
- 3/4 t vanilla extract
- pinch salt
- 100 Cookies' Favorite Brownies
- 1/2 c store-bought marshmallow fluff
Preparation
Preheat the oven to 350. Grease a 9x13 inch baking pan and line with a parchment sling.
In a medium bowl, mix together the peanut butter, sugar, butter, vanilla, and salt until combined and completely smooth.
Make the brownie batter as directed. Pour the brownie batter into the prepared pan. Dollop the peanut butter filling and the marshmallow cream over the top, alternating the two. Drag the tip of a butter knife through the batter, creating swirls.
Bake until the sides of the brownies have set, the top is starting to crackle and look glossy, and a wooden skewer or toothpick inserted into the center comes out with crumbs, 26-32 minutes. The batter on the toothpick should not be wet but should have a good amount of crumbs clinging to it.
Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the brownies from the pan. Cut them into bars and serve. Store brownies in an airtight container at room temperature for up to 2 days.
