February 1, 2008
Marshmallow Peanut Butter Brownies
Last Saturday a friend of mine was supposed to come over for lunch, but she had to reschedule at the last minute. We ended up taking Alexis to her first in theater movie so it wasn't a total wash of a day, but I had already made dessert! I ate one brownie and then put them out of sight and sent them to work with Jamison on Monday morning to share with his coworkers, but let me tell you these brownies are to die for! They are ooey, gooey, swirly and just heavenly! If you like peanut butter and/or marshmallows these are the brownies for you!
What You'll Need:
1 - 5.3 ounce Green and Black's 72% baking bar
1 - 4 ounce bar Ghirardelli White chocolate baking bar
1 1/2 sticks butter
1 - 14 ounce can sweetened condensed milk
1 1/2 cups unbleached all purpose flour
2 cups of organic cane sugar
1 teaspoon of sea salt
1 teaspoon baking powder
2 teaspoons vanilla
1 - 10 ounce package of peanut butter chips
1 - 7 1/2 ounce jar of marshmallow cream (Note: As always look for a version with NO high fructose corn syrup!)
Preheat oven to 350 F.
In the microwave or in a sauce pot melt chocolate, butter and sweetened condensed milk until smooth, careful not to scorch. Let cool slightly.
While the chocolate is melting whisk together flour, sugar, sea salt and baking powder in a very large bowl to incorporate. Set aside.
Once the chocolate is cooled add to the flour mixture along with eggs and vanilla. Stir until completely mixed. Pour 3/4 of the batter into a 13 X 9 inch pan that has been buttered and floured or sprayed with non-stick spray. Set aside.
Melt peanut butter chips in the microwave or in a sauce pan until smooth. Again watch to be sure they don't scorch! Once they are melted stir in marshmallow cream, but don't mix completely. Leave it swirly. Pour peanut butter/marshmallow mixture into the dish with the 3/4ths batter and gently spread out, careful not to push it all the way to the bottom of the batter. Take remaining 1/4th batter and drop into spoonfuls on the top of the marshmallow mixture so as not to cover completely.
Place baking dish in the oven and bake for 30-35 minute until chocolate edges are chewy, but not hard. A few crumbs with a brownie is not a bad thing when sticking to check for doneness! Remove from oven and let sit for at least 30 minutes before cutting. Store in an airtight container.
Notes: You could add in nuts if you like. Next time I make these I think I'm going to use a cup of melted peanut butter instead of peanut butter chips.
Posted by Dianne at February 1, 2008 7:24 AM
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Oh my - these do look to die for!
Posted by: Deborah at February 1, 2008 11:25 AM
Oh they were! It was very hard to just eat one and then let them sit until Monday morning when Jamison took them with him to work! They were just perfect! :o)
Posted by: Dianne at February 1, 2008 3:46 PM
Ooey-Gooey-Goodness! These wouldn't last a day in my house.
Posted by: Karen at February 3, 2008 3:52 PM
Just looking at the pictures makes me want to make another batch! ;o)
Posted by: Dianne at February 4, 2008 2:13 PM
Okay, I've gone through almost all of your dessert recipes but I could NOT pass this one up without leaving you a comment on how much I love warm, gooey, cooked marshmallows!!! Your photos look amazingly yummy!
BTW, I'm going to try and find a bottle of Key Lime Juice to give some of your key lime desserts a try! They sound right up my alley....tart and tangy!
Posted by: Ingrid at September 19, 2008 12:20 PM