Rocky Road Peanut Butter Brownies
One Bowl Rocky Road Peanut Butter Brownies
Servings 16 small brownies
Cost 5
Ingredients
- 1 stick unsalted butter (114 grams)
- 3 tablespoons chocolate chips
- 3 tablespoons natural unsweetened cocoa powder (15 grams)
- 1 cup granulated sugar (200 grams)
- ¾ cup all-purpose flour (100 grams)
- ½ teaspoon salt
- 2 large eggs
- ½ teaspoon vanilla
Topping
- ¾ cup smooth peanut butter
- 2 cups miniature marshmallows
- ⅓ cup lightly salted peanuts
- ⅔ cup semi-sweet chocolate chips
- Extra milk or dark chocolate for melting and drizzling.
Instructions
- Preheat oven to 350ºF. Line a - inch square pan with non-stick foil or parchment paper. Alternatively, you can use an 8-inch pan but the bake time might be a little longer.
- In a microwave-safe mixing bowl, melt the butter. If using the 3 tablespoons of chocolate chips, add them to the melted butter and stir until melted. Stir in the cocoa and let the mixture cool. When cool, stir in the sugar, flour and salt and mix with a wooden spoon.
- Crack in the eggs, one by one and beat with the spoon, then beat in the vanilla until the mixture is well-blended. Pour into the pan and bake for 20 minutes or until top appears set. Remove from the oven and let cool for about 10 minutes.
- Warm peanut butter for 10 seconds in the microwave and spread it over the brownies. Sprinkle marshmallows, chocolate chips and peanuts over the peanut butter layer. Return the oven and bake for 3-4 minutes or just until marshmallows puff up. Let cool at room temperature or let cool slightly and throw in the freezer if you want to quick set.
- If desired, melt some milk or dark chocolate in the microwave using 50% power. Drizzle melted chocolate over the rocky road topping. Let cool completely, then put in the refrigerator. When chilled, lift from pan and cut into 16 squares.