Easy Peanut Butter-Marshmallow Brownies
By Alli BerkeyPublished on January 3, 2018
Time
1 hour, plus 2½ hours cooling
Yield
Serves 8 to 10
Ingredients
Before You Begin
For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.
Instructions
- Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
- Whisk boiling water, chocolate, and cocoa in large bowl until chocolate is melted. Whisk in sugar, oil, eggs and yolks, melted butter, and vanilla until combined. Gently whisk in flour and salt until just incorporated. Fold peanut butter chips into batter.
- Transfer batter to prepared pan. Dollop marshmallow crème evenly over top of batter. Using tip of paring knife, swirl marshmallow crème into batter. Bake until toothpick inserted in center comes out with few moist crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool for 1½ hours.
- Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
Time
1 hour, plus 2½ hours coolingYield
Serves 8 to 10Ingredients
Ingredients
Ingredients
Why This Recipe Works
Box mixes seem to produce the perfect combination of chewy and moist brownies. We wanted results at least as good as a mix without all the processing and questionable ingredients, and we wanted all this without dirtying too many dishes. For one-bowl brownies with the proper level of chewiness, we used both butter and oil. Using both cocoa and unsweetened chocolate added to the intense chocolaty richness and created a platform of flavor for any add-ins. By being strategic with the addition of ingredients, we saved dishes and combined the batter all in one large bowl. Baked on the lowest rack in the oven, the brownies cooked nicely on the bottom and edges without overcooking and drying out. Folding peanut butter chips into the batter and swirling in marshmallow crème added irresistible appeal that kids and adults could both agree on.
Before You Begin
For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.
Instructions
- Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
- Whisk boiling water, chocolate, and cocoa in large bowl until chocolate is melted. Whisk in sugar, oil, eggs and yolks, melted butter, and vanilla until combined. Gently whisk in flour and salt until just incorporated. Fold peanut butter chips into batter.
- Transfer batter to prepared pan. Dollop marshmallow crème evenly over top of batter. Using tip of paring knife, swirl marshmallow crème into batter. Bake until toothpick inserted in center comes out with few moist crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool for 1½ hours.
- Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
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