PEANUT BUTTER BROWNIES
For the brownies
Cooking spray
1 cup (2 sticks) unsalted butter
⅓ cup unsweetened cocoa powder
2 cups sugar
1½ cups all-purpose flour ½ teaspoon kosher salt 4 large eggs
1 teaspoon pure vanilla extract For the topping 1 (16-ounce) jar creamy peanut butter For the frosting
½ cup (1 stick) unsalted butter
10 large marshmallows 4 cups powdered sugar
⅓ cup whole milk ¼ cup unsweetened cocoa powder
Prepare the brownies:
Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.
In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.
In a stand mixer fitted with the paddle attachment, combine the sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.
Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.
Let the brownies cool completely, about 30 minutes.
Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave
until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.
Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the powdered sugar, milk and cocoa, and
whisk until smooth, about 2 minutes.
Spread the frosting over the peanut butter layer and freeze for 30 minutes.
Remove the brownies from the pan: First, cut the brownies away from the pan edge on both short sides, then lift them out using the parchment handles. Cut into 24 squares. Keep refrigerated.