Just put a lemon pound cake in the oven and am waiting for the cupcakes that I made with the left over batter. We sat down to watch AGT and realized that we didn’t have any dessert to eat during the millions of commercials. So while the lemon buttercream frosting sits while the cupcakes finish, I thought I would post this recipe that has so many of the favorite flavor combinations of the dessert world: peanut butter, chocolate and marshmallows.
4 (1 oz) unsweetened chocolate baking squares
1 1/3 cups butter, softened and divided
2 1/2 cups granulated sugar, divided
4 large eggs
2 cups flour, divided
1 teas vanilla
1/2 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
2 large eggs
1 teas baking powder
3 cups miniature marshmallows
1 1/2 cups lightly salted roasted peanuts
Preheat oven to 350. Microwave chocolate in microwave safe bowl at Medium (50% power) for about 1 1/2 minutes or until melted. Stir until smooth until all chocolate is melted.
Beat 1 cup butter and 2 cups sugar at medium speed dwith mixer until ight and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Add 1 cup flour, beating at low speed just until blended. Stir in vanilla. Spread half of batter in a greased and floured 13×9″ pan.
Beat peanut butter, brown sugar, and remaining 1/3 cup butter and 1/2 cup sugar at medium speed with mixer until light and fluffy. Add 2 eggs, 1 at a time, beating just until blended after each addition. Stir together baking powder and remaining 1 cup flour and add to peanut butter mixture, beating at low speed just until blended.
Spoon peanut butter mixture over brownie batter; top with remaining brownie batter and swirl together.
Bake at 350 for about 40-45 minu or until a wooden pick inserted in center comes out with a few moist crumbs stuck to it. Do not over bake. Remove from oven and sprinkle with marshmallows and peanuts immediately after removing so the marshmallows will melt.
Prepare chocolate frosting and drizzle over brownies. Cool completely.
Melt 1/4 cup butter with 3 tables unsweetened cocoa and 3 tables milk in a saucepan over medium heat, whisking constantly, about 4 minutes. Remove from heat an whisk in 2 cups powdered sugar and teas vnilla. Beat until smooth.