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Peanut Butter Marshmallow Brownies | Culinary Cool

Peanut Butter Marshmallow Brownies

Course Dessert
Cuisine American
Keyword Brownies, Marshmallows, peanut butter


For the Brownies

  • 3 eggs
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1/2 cup flour
  • 1/2 cup dutch process cocoa powder
  • 1 tsp espresso powder
  • 1/4 tsp salt
  • 1/2 cup butter
  • 7 oz dark or semi-sweet chocolate

For the Peanut Butter Marshmallows

  • 1/2 cup butter
  • 1 11 ounce package butterscotch chips
  • 1 cup peanut butter
  • 3 and 1/2 cups miniature marshmallows


For the Brownies:

  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, white sugar, brown sugar and vanilla on high for at least ten minutes. You need a meringue type consistency in order to create a crust on top of the brownies.
  • In a separate bowl, add the flour, cocoa powder, espresso powder and salt. Stir to combine.
  • In a microwave safe bowl, add the butter and chocolate. Microwave on high for 30 seconds, stir and repeat until chocolate has completely melted and is smooth.
  • While the stand mixer is on medium speed, slowly add the chocolate until mostly combined. Add the flour mixture and stir until just combined.
  • Grease and flour a 9x13 inch baking dish. Pour batter into dish and smooth out the top. Bake for 25 minutes or until the top is matte and a bit cracked. Don't over bake. The brownies will set as they cool. Allow the brownies to cool for 10-15 minutes before you top them with the marshmallows.

For the Peanut Butter Marshmallows

  • In the top of a double boiler, heat butter, butterscotch chips and peanut butter until melted. Remove from heat. Stir in marshmallows.
  • Pour mixture on top of brownies and carefully spread evenly. Allow the brownies and marshmallows to come to room temperature. Wrap the pan in plastic wrap and refrigerate until firm.
  • Cut into squares and serve!