Peanut Butter Mississippi Mud Brownies

Yesterday morning when I came upstairs to get on the computer, there was a recipe page that had been torn out of a magazine sitting on my desk.  I knew that my husband had put it there, but I just wasn’t sure where in the heck he found it.  Either way, the page looked very familiar, since I was the one who tore out the page (don’t worry, I had permission from my mother-in-law).  Normally I don’t tear pages out of magazines, but it was obvious why I did this time…  The recipes on that page made me drool.  This was one of those recipes.


Last week, a visit at the doctor’s office confirmed that I had a sinus infection, bronchitis, and an ear infection…all at once.  Yikes.  So, they started me on antibiotics.  Although it takes a while for everything to go away, my sense of smell and taste were very slowly starting to come back.  While mixing up the two batters for these brownies, the scent drifted up and into my nostrils.  My husband and daughter were watching me in the kitchen, and I said, “Oh wow.  This smells ridiculous, and I haven’t even baked it yet!”  The original recipe calls for swirling the two batters together, but I decided to leave it in three layers so the peanut butter layer could dominate the center.  Yes, dominate away, sweet peanut butter.


The recipe also calls for making it in a 9×13 inch baking dish.  I chose to use a 10 inch square cake pan…this made the brownies a little bit thicker.  You can make it in whichever size dish you please, but I personally thought the thickness of these brownies was perfect, especially with the layers.  After my daughter went to bed, I was spreading the melted marshmallows on top of the brownie and preparing the chocolate icing, when my husband looks over my shoulder and asks, “Can we eat them yet?”  I snickered.  This is the guy who has been peanut buttered out from the first few years we were together, from all of the peanut buttery stuff I made.  Recently, I realized that he may be spoiled with desserts now.  I cut some pieces out for us and we sat down to inhale them…they were absolutely fantastic…and I can’t wait for my brother, the peanut butter expert, to try these suckers out.  I will definitely be making these again!!

Peanut Butter Mississippi Mud Brownies

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 all-purpose flour, divided

1 teaspoon vanilla extract

1/2 cup creamy peanut butter

1/2 cup firmly packed light brown sugar

2 large eggs

1 teaspoon baking powder

3 cups miniature marshmallows

1 1/2 cups lightly salted roasted peanuts (optional)

chocolate frosting

Preheat oven to 350°. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.  Beat 1 cup butter and 2 cups granulated sugar at medium speed with an electric mixer until light 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- x 9-inch pan.  Beat peanut butter, brown sugar, and remaining 1/3 cup butter and 1/2 cup granulated sugar at medium speed with an electric 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 45 to 55 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven to a wire rack; sprinkle with marshmallows and peanuts.  Prepare Chocolate Frosting, and drizzle over brownies. Cool completely.

Chocolate Frosting

1/4 cup butter

3 tablespoons unsweetened cocoa

3 tablespoons milk

2 cups powdered sugar

1/2 teaspoon vanilla extract

Cook butter, cocoa, and milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat.  Whisk in powdered sugar and vanilla until smooth.


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