Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on the sides to use as handles later.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into your prepared pan and spread it into an even layer. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Remove the brownies from the oven and immediately sprinkle the miniature marshmallows evenly over the hot surface.
- Place the pan back in the oven for 2-3 minutes, just until the marshmallows get puffy and slightly melted.
- While the marshmallows are melting, quickly mix the creamy peanut butter, powdered sugar, and melted butter in a small bowl until smooth.
- Remove the pan from the oven. Drop spoonfuls of the peanut butter mixture over the melted marshmallows. Using an offset spatula, gently spread the peanut butter over the marshmallow layer.
- Let the bars cool completely in the pan on a wire rack, for at least 4 hours, or until set. For best results and cleaner cuts, you can chill them in the refrigerator for an hour before slicing.
Nutrition
Notes
Pro Tip: For perfectly clean slices, chill the bars in the refrigerator for at least one hour before cutting.
Storage: Store in an airtight container at room temperature for up to 3 days.
Storage: Store in an airtight container at room temperature for up to 3 days.