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.

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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.