I went to the grocery store with my 10-year-old last weekend. I told him that I was trying to figure out what dessert I wanted to make for today’s Weekday Supper post. Without hesitating, Samuel told me to make brownies with marshmallows and peanut butter cups. Smart boy!
I thought Samuel’s excitement meant that he would be joining me in the kitchen to bake but that notion went out the window when two friends came over.
I decided to cut the miniature peanut butter cups into smaller pieces and fold them into the batter just before transferring it to the pan. You can mix them using the mixer but the peanut butter cups will end up blending into the batter. I wanted to have pieces of peanut butter cups that I could taste on their own.
Marshmallows do not hold their shape when baked. Rather than incorporating them into the batter, I placed them on top of the brownies, along with chocolate chips, once the brownies came out of the oven. A quick return to the oven under the broiler and my brownies looked they belonged at a campfire.
The trick to cutting the brownies and keeping the marshmallow layer intact is to refrigerate the brownies until they are very cold. Then use a serrated knife to saw through the marshmallow layer.
It’s too close to call whether Marshmallow Peanut Butter Cup Brownies are best eaten at room temperature or straight out of the fridge.
Wondering whether or not Marshmallow Peanut Butter Cup Brownies are worth eating? Well, Samuel and I can assure you that they are. As a matter of fact, after eating his first bite, Samuel announced that he made the best brownies ever. Funny how that worked … Baby Boy did come up with the best idea for brownies but I think the next time he will have to come in the kitchen with me!
- 4 ounces (117 grams) unsweetened chocolate
- 12 tablespoons unsalted butter
- 1 cup (141 grams) all purpose flour
- ¼ cup (27 grams) cocoa powder
- 1 teaspoon (4 grams) baking powder
- ¼ teaspoon (2 grams) salt
- 4 eggs
- 1¾ cups (363 grams) sugar
- 1 teaspoon vanilla extract
- 10 ounces (285 grams) regular size or miniature peanut butter cups, chopped
- 3 cups (213 grams) mini marshmallows
- 1 cup (178 grams) semisweet or bittersweet chocolate chips
- Preheat the oven to 350°F or 180°C. Line a 9” x 13” baking pan with parchment paper and set aside.
- Melt the unsweetened chocolate and butter together. Set aside.
- Whisk together the flour, cocoa powder, baking powder and salt. Set aside.
- Lightly beat the eggs in a mixing bowl. Beat in the sugar. Blend in half of the chocolate mixture and the vanilla followed by half of the dry ingredients.
- Add the remaining chocolate mixture. Blend in the remaining dry ingredients.
- Remove from the mixer and fold in the chopped peanut butter cups.
- Transfer the batter to the prepared pan. Bake at 350° for 35 minutes.
- Remove from the oven and sprinkle the marshmallows and chocolate chips over the top.
- Return the brownies to the oven and broil for a couple of minutes until the marshmallows brown. Watch very carefully so that they do not burn.
- Cool completely and refrigerate for several hours or overnight.
- Once the brownies are very cold, use a serrated knife to cut into squares.
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.
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