This peanut butter brownie recipe looks more complicated than it is. It’s actually a very easy recipe and is such a crowd-pleaser.

Melt 2 sticks of butter and 1/3 cup of unsweetened cocoa powder, stirring until combined. Cool.

Combine granulated sugar, flour, & salt. Add melted butter & cocoa mixture, and beat on medium speed until incorporated.

Next crack in the eggs, mixing after each one until combined. Finally, mix in the vanilla extract. Spread the chocolate brownie batter in an even layer in the prepared pan. Bake for 20 minutes at 350 degrees.

– Spoon the entire jar of creamy peanut butter into a microwave-safe bowl, and heat for about 15 seconds to slightly soften.

– Stir well, and then spread the melted peanut butter evenly over the cooled brownies. Place in the freezer for about 30 minutes to allow this layer to firm up.

 Add the powdered sugar, milk, and cocoa powder, whisking until smooth.Melt the butter and marshmallows over medium heat, stirring continuously, until both are melted and mixture is well-combined.

Using a rubber spatula, spread the chocolate frosting over the peanut butter filling layer, and freeze again for about 30 minutes.

.Lift the brownies from the pan using the edges of the parchment paper. While cold cut the brownies into 24 bars.

Allow brownies to come to room temperature before serving. Store leftover brownies in an airtight container in the fridge.

Fill in some text