Layered Peanut Butter Brownies

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10x15-inch jellyroll pan. (5 minutes)

Recipe View 5 mins In a medium saucepan over low heat, melt 1 cup butter and 1/3 cup cocoa powder, stirring frequently until smooth. Remove from heat and let cool slightly. (5 minutes)

Recipe View 6 mins In a large bowl, whisk together granulated sugar, flour, and salt. Add the cooled chocolate mixture and beat with an electric mixer on medium speed until just combined. Beat in the eggs one at a time, then stir in the vanilla extract until combined. Pour batter into the prepared jellyroll pan and spread evenly. (5-7 minutes)

Recipe View 20 mins Bake in the preheated oven until the edges are set and a toothpick inserted into the center comes out with moist crumbs, about 20 minutes. (20 minutes)

Recipe View 35 mins While the brownies are baking, warm peanut butter in the microwave in 30-second intervals, stirring in between, until smooth and easily spreadable (about 2 minutes total). Once the brownies are out of the oven, evenly spread the warmed peanut butter over the warm brownies. Chill in the refrigerator for 30 minutes to allow the peanut butter layer to firm up. (35 minutes)

Recipe View 10 mins In a medium saucepan over medium heat, combine 1/2 cup butter, milk, and marshmallows. Cook, stirring constantly, until the marshmallows are completely melted and the mixture is smooth. Remove from heat and whisk in 1/4 cup cocoa powder until well combined. Gradually stir in the confectioners' sugar until the frosting is smooth and glossy. (10 minutes)

Recipe View 20 mins Immediately spread the frosting evenly over the chilled peanut butter layer. Chill in the refrigerator until the frosting is set, about 20 minutes, before cutting into squares and serving. (20 minutes)