Peanut Butter Brownies
Joanna Gaines of Magnolia Table in Waco, Texas, developed this recipe for a layered treat that combines the best of a brownie, a candy bar and an ice cream sandwich. The fudgy texture of brownies makes a perfect base for peanut butter and a fluffy chocolate topping. You can use a different chocolate frosting or glaze for the top layer, depending on what ingredients you have on hand.
- Serves: 24 persons
- Cooking spray
- 1cup/225 grams unsalted butter (2 sticks)
- ⅓cup/30 grams unsweetened cocoa powder
- 2cups/400 grams granulated sugar
- 1 ½cups/190 grams all-purpose flour
- ½teaspoon kosher salt
- 4large eggs
- 1teaspoon pure vanilla extract
- 1(16-ounce/455 gram) jar creamy peanut butter
- ½cup/115 grams unsalted butter (1 stick)
- 10large marshmallows (about 65 grams)
- 4cups/500 grams confectioners’ sugar
- ⅓cup/80 milliliters whole milk
- ¼cup/25 grams unsweetened cocoa powder
Step 1Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
Step 2In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
Step 3In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
Step 4Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
Step 5Let the brownies cool completely, about 30 minutes.
Step 6Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
Step 7Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners’ sugar, milk and cocoa, and whisk until smooth, about 2 minutes.
Step 8Spread the frosting over the peanut butter layer and freeze for 30 minutes.
Step 9Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.