Can You Make Decadent Layered Brownies in Just 50 Minutes of Active Time?
Craving a rich, indulgent treat that’s perfect for sharing? What if you could bake four dozen fudgy brownies layered with creamy peanut butter and a marshmallow-chocolate topping in just 50 minutes of hands-on time? Layered Chocolate Marshmallow Peanut Butter Brownies, with 28 reviews, are your answer—ideal for parties, bake sales, or sweet cravings. Ready to fill your kitchen with chocolatey, nutty aromas? Let’s get baking!
Overview: Why These Brownies Shine
What makes Layered Chocolate Marshmallow Peanut Butter Brownies so special? These irresistible brownies combine a fudgy chocolate base with a smooth peanut butter layer and a luscious marshmallow-chocolate topping, creating a multi-textured dessert that’s both decadent and crowd-pleasing. Baked in a 15x10x1-inch pan, they’re perfect for potlucks, holiday trays, or gifting. The recipe is straightforward, beginner-friendly with attention to layering, kid-approved for simple tasks, and adaptable for dietary needs, yielding 4 dozen squares.
Time requirement: 50 minutes active (30 minutes prep, 20 minutes cooking), plus 75 minutes chilling. The one-pan method maximizes yield.
Difficulty level: Easy! If you can spread layers and melt ingredients, you’re set. A 15x10x1-inch baking pan, saucepan, microwave-safe bowl, and mixer are the main tools, and kids can help spread peanut butter or stir the topping.
Health perks: Peanut butter provides protein and healthy fats, while moderate portions keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 4 dozen brownies. Each ingredient plays a key role, with swaps for flexibility.
Brownie Base
- Butter (1 cup, melted): Adds richness and fudgy texture. Sub: Vegan butter or coconut oil.
- Baking cocoa (1/2 cup): Provides deep chocolate flavor. Sub: Dutch-processed cocoa for richer taste.
- Large eggs (4, room temperature): Bind and add structure. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Sugar (2 cups): Sweetens and ensures fudgy texture. Sub: Coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- All-purpose flour (1-1/2 cups): Forms structure. Sub: Gluten-free flour blend.
- Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon for low-sodium.
Peanut Butter Layer
- Chunky peanut butter (16.3 oz jar, ~1-3/4 cups): Adds creamy, nutty layer. Sub: Smooth peanut butter, almond butter, or sunflower seed butter for nut-free.
Marshmallow-Chocolate Topping
- 2% milk (1/3 cup): Creates smooth topping. Sub: Plant-based milk or whole milk.
- Large marshmallows (10, ~1 cup mini marshmallows): Add gooey texture. Sub: Vegan marshmallows.
- Baking cocoa (1/4 cup): Enhances chocolate flavor. Sub: Dutch-processed cocoa.
- Butter (1/2 cup): Adds richness to topping. Sub: Vegan butter or coconut oil.
- Confectioners’ sugar (2 cups): Sweetens and thickens topping. Sub: Reduce to 1-1/2 cups or use maple sugar.
These ingredients are pantry-friendly, creating a wholesome, indulgent treat.
Step-by-Step Instructions: Let’s Bake These Brownies!
Ready to start? You’ll need a 15x10x1-inch baking pan, a saucepan, a microwave-safe bowl, and a mixer. These steps are clear, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease a 15x10x1-inch baking pan or line with parchment paper for easy removal. Tip: Parchment overhangs make lifting brownies out easier.
- Make brownie base: In a small saucepan, melt 1 cup butter over low heat; stir in 1/2 cup cocoa until smooth. Remove from heat. In a large bowl, beat 4 eggs, 2 cups sugar, and 1 teaspoon vanilla until blended (about 2 minutes). In a separate bowl, combine 1-1/2 cups flour and 1/2 teaspoon salt. Gradually add dry ingredients to egg mixture, then stir in cocoa mixture until just combined. Tip: Don’t overmix to keep brownies fudgy; ensure cocoa mixture is warm, not hot, to avoid cooking eggs.
- Bake brownies: Transfer batter to the greased pan; spread evenly. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 3-4 minutes. Tip: Check at 18 minutes to avoid overbaking; brownies will firm up as they cool.
- Add peanut butter layer: In a microwave-safe bowl, heat 16.3 oz chunky peanut butter on high for 30 seconds until softened. Stir until smooth, then spread evenly over warm brownies. Refrigerate for 45 minutes until peanut butter is set. Tip: Spread quickly to cover warm brownies; chill to firm up the layer.
- Make marshmallow-chocolate topping: In a heavy saucepan, combine 1/3 cup milk, 10 large marshmallows, 1/4 cup cocoa, and 1/2 cup butter. Cook over medium-low heat, stirring constantly, until butter and marshmallows are melted and mixture is smooth (about 5 minutes). Remove from heat; gradually stir in 2 cups confectioners’ sugar until smooth. Tip: Stir gently to avoid lumps; let topping cool slightly for easier spreading.
- Add topping and chill: Spread marshmallow-chocolate topping evenly over the set peanut butter layer. Refrigerate for at least 30 minutes to set. Tip: Use a spatula for even spreading; chill until topping is firm.
- Serve: Cut into 48 squares (8×6 grid). Serve at room temperature or chilled. Tip: Use a sharp knife dipped in hot water for clean cuts; lift brownies out using parchment if lined.
Assembly: Plate It Like a Pro
These brownies are fudgy and layered, making them easy to plate beautifully. Here’s how to make them look as good as they taste.
- Brownies: Cut into 48 squares and place 1-2 per plate, showcasing the layered texture. Tip: Stack squares for a dramatic presentation.
- Garnish: Sprinkle with chopped peanuts or drizzle with extra peanut butter. Tip: A dusting of cocoa powder adds elegance.
- Serving suggestion: Pair with coffee, milk, or vanilla ice cream for a complete treat. Tip: Brew coffee during chilling for efficiency.
- Presentation: For a decadent vibe, use white or dark plates to highlight the chocolatey layers. Serve on a large tray for parties. Tip: Add a peanut or chocolate curl for a bakery-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your brownies tasting great.
- Storage: Store in an airtight container in the fridge for up to 1 week due to the topping. Serve at room temperature or chilled. Tip: Layer with parchment to prevent sticking.
- Freezing: Freeze cut brownies in an airtight container for up to 3 months. Thaw in the fridge overnight and bring to room temperature before serving. Tip: Wrap individually in plastic wrap for easy grabs; freeze in single layers to protect topping.
- Make-ahead: Bake brownies and add peanut butter layer a day ahead; refrigerate. Add marshmallow-chocolate topping and chill before serving. Tip: Don’t cut early—topping may crack.
Health tip: Storing properly preserves the peanut butter’s protein and healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax eggs, plant-based milk, and vegan marshmallows; ensure peanut butter is vegan-friendly.
- Gluten-free option: Use gluten-free flour blend.
- Lower sugar: Reduce sugar to 1-1/2 cups in brownies and 1-1/2 cups in topping; add 1 tablespoon maple syrup to topping.
- Nut-free option: Use sunflower seed butter instead of peanut butter; omit peanuts in garnish.
- Chocolate twist: Add 1/2 cup mini chocolate chips to brownie batter.
- Spiced boost: Add 1/4 teaspoon cinnamon to brownie batter or topping.
Conclusion: Savor Your Layered Brownies
You’re now ready to master Layered Chocolate Marshmallow Peanut Butter Brownies! These wholesome, decadent treats bring fudgy chocolate, creamy peanut butter, and marshmallow topping together for a dessert that’s perfect for parties, bake sales, or indulgent cravings. With just 50 minutes of active time and one pan, you can create a flavorful, crowd-pleasing batch that’s as delicious as it is impressive. Play with vegan or spiced twists to make it your own. Grab that baking pan, spread some layers, and enjoy this chocolatey delight. Share your results in the comments—I’d love to hear how it turned out!
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Layered Chocolate Marshmallow Peanut Butter Brownies
Description
Craving a rich, indulgent treat that’s perfect for sharing? What if you could bake four dozen fudgy brownies layered with creamy peanut butter and a marshmallow-chocolate topping in just 50 minutes of hands-on time? Layered Chocolate Marshmallow Peanut Butter Brownies, with 28 reviews, are your answer—ideal for parties, bake sales, or sweet cravings
Ingredients
Brownie Base
- Butter (1 cup, melted): Adds richness and fudgy texture. Sub: Vegan butter or coconut oil.
- Baking cocoa (1/2 cup): Provides deep chocolate flavor. Sub: Dutch-processed cocoa for richer taste.
- Large eggs (4, room temperature): Bind and add structure. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Sugar (2 cups): Sweetens and ensures fudgy texture. Sub: Coconut sugar or 1-1/2 cups sugar + 1/4 cup maple syrup.
- Vanilla extract (1 teaspoon): Enhances flavor. Sub: Almond extract or omit.
- All-purpose flour (1-1/2 cups): Forms structure. Sub: Gluten-free flour blend.
- Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon for low-sodium.
Peanut Butter Layer
- Chunky peanut butter (16.3 oz jar, ~1-3/4 cups): Adds creamy, nutty layer. Sub: Smooth peanut butter, almond butter, or sunflower seed butter for nut-free.
Marshmallow-Chocolate Topping
- 2% milk (1/3 cup): Creates smooth topping. Sub: Plant-based milk or whole milk.
- Large marshmallows (10, ~1 cup mini marshmallows): Add gooey texture. Sub: Vegan marshmallows.
- Baking cocoa (1/4 cup): Enhances chocolate flavor. Sub: Dutch-processed cocoa.
- Butter (1/2 cup): Adds richness to topping. Sub: Vegan butter or coconut oil.
- Confectioners’ sugar (2 cups): Sweetens and thickens topping. Sub: Reduce to 1-1/2 cups or use maple sugar.
These ingredients are pantry-friendly, creating a wholesome, indulgent treat.
Instructions
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease a 15x10x1-inch baking pan or line with parchment paper for easy removal. Tip: Parchment overhangs make lifting brownies out easier.
- Make brownie base: In a small saucepan, melt 1 cup butter over low heat; stir in 1/2 cup cocoa until smooth. Remove from heat. In a large bowl, beat 4 eggs, 2 cups sugar, and 1 teaspoon vanilla until blended (about 2 minutes). In a separate bowl, combine 1-1/2 cups flour and 1/2 teaspoon salt. Gradually add dry ingredients to egg mixture, then stir in cocoa mixture until just combined. Tip: Don’t overmix to keep brownies fudgy; ensure cocoa mixture is warm, not hot, to avoid cooking eggs.
- Bake brownies: Transfer batter to the greased pan; spread evenly. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 3-4 minutes. Tip: Check at 18 minutes to avoid overbaking; brownies will firm up as they cool.
- Add peanut butter layer: In a microwave-safe bowl, heat 16.3 oz chunky peanut butter on high for 30 seconds until softened. Stir until smooth, then spread evenly over warm brownies. Refrigerate for 45 minutes until peanut butter is set. Tip: Spread quickly to cover warm brownies; chill to firm up the layer.
- Make marshmallow-chocolate topping: In a heavy saucepan, combine 1/3 cup milk, 10 large marshmallows, 1/4 cup cocoa, and 1/2 cup butter. Cook over medium-low heat, stirring constantly, until butter and marshmallows are melted and mixture is smooth (about 5 minutes). Remove from heat; gradually stir in 2 cups confectioners’ sugar until smooth. Tip: Stir gently to avoid lumps; let topping cool slightly for easier spreading.
- Add topping and chill: Spread marshmallow-chocolate topping evenly over the set peanut butter layer. Refrigerate for at least 30 minutes to set. Tip: Use a spatula for even spreading; chill until topping is firm.
- Serve: Cut into 48 squares (8×6 grid). Serve at room temperature or chilled. Tip: Use a sharp knife dipped in hot water for clean cuts; lift brownies out using parchment if lined.
FAQs: Your Questions Answered
Can I use smooth peanut butter? Yes! Smooth peanut butter works; chunky adds extra crunch.
What are the health benefits? Peanut butter provides protein and healthy fats; moderate portions keep it balanced.
How do I know the brownies are done? A toothpick comes out clean after 18-22 minutes.
Can I prep for a party? Yes! Bake and add peanut butter layer a day ahead; add topping fresh.
Kid-friendly? Totally! Chocolate-peanut butter flavor appeals to kids; use nut-free butter for allergies.
Why is my topping runny? Too much milk or understirred sugar. Stir thoroughly and use minimal milk.
Gluten-free? Use gluten-free flour blend.
How to store leftovers? Fridge for 1 week; freeze for 3 months; thaw before serving.
(Word count: ~2050—packed with tips, bold headings, and everything you need for perfect Layered