Last week marshmallows played a supporting role in the Marshmallow Blondes. Now they are moving front and center for Gooey Peanut Butter Smore Brownies for week 2 of 12 Weeks of Christmas Sweets hosted by Brenda over at Meal Planning Magic.
I make a double batch of brownie batter from my Homemade Brownie Mix, but a commercial mix or a from-scratch brownie recipe for a 9x13-inch pan can also be used.
This is a tall and rich cookie so I cut them small. The cookie needs to cool completely and are best cut with a sharp knife that has been dipped in hot water. It may be necessary to dip the knife several times when cutting the cookies.
These make a nice gift when baked in a new pan, and the pan with brownies wrapped and given as a gift.
I adapted these from a recipe I found on a Western Family Marshmallow package.
Gooey Peanut Butter Smore Brownies
1/3 c. butter, softened
1/2 c. peanut butter
1/2 c. brown sugar, packed
1/2 c. granulated sugar
1 t. vanilla extract
1 c. flour
1 t. baking powder
1 box brownie mix with ingredients to make brownies
2 graham cracker squares
1/2 c. chocolate chips
3 c. miniature marshmallow
1 c. chopped peanuts, optional
In a large mixing bowl, combine butter, peanut butter, brown sugar and granulated sugar. Beat well. Add eggs and vanilla and mix until light and fluffy. Combine flour and baking powder in a small bowl. Mix well and add to wet ingredients. Stir until well blended. The mixture will be somewhat stiff. Spread mixture in a 9x13-inch foil-lined baking pan. Set aside. Prepare brownies mix according to package directions. Evenly spread brownie mixture on top of peanut butter mixture. Lightly swirl the two mixtures together. Coarsely break graham crackers and scatter over the top. Bake at 350 degrees for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Remove from oven. Scatter chocolate chips over the top, then cover with marshmallows until evenly covered. Sprinkle peanuts over if using. Return to oven and bake 7 to 10 minutes more until marshmallows are lightly browned. Remove pan to a rack and let cool. Lift brownies from pan and cut with a knife that has been dipped in hot water. It may be necessary to clean and dip the knife several times. These are very tall and rich, so I cut them small, about 1 1/2-2-inch squares. Makes about 36.
I am linking up to 12 Weeks of Christmas Treats. Click on over for a great Peppermint Treat Roundup.