Peanut Butter Brownies

What’s better than peanut butter and chocolate? Rich, salty, and sweet. Guaranteed delicious!

First, preheat your oven to 350 degrees Fahrenheit. Spray a 9 x 13-inch pan generously with cooking spray.

In a small saucepan, combine the butter and the cocoa. Set the butter over low heat until it melts, then whisk together with the cocoa. Set aside to cool, about 5 minutes.

In a large mixing bowl, combine the granulated sugar, flour, and salt. Add the butter and cocoa mixture and mix until contents are well blended, about 2 minutes. Slowly add the eggs and vanilla and mix until well blended.

Spread the mixture evenly in the greased pan. Bake about 22-24 minutes, until a tester inserted into the center comes out with a few moist crumbs.

Let brownies cool COMPLETELY, about 40 minutes.

Soften the one-ounce jar of creamy peanut butter by placing in a microwave-safe bowl and microwaving for about 25 seconds. Stir the peanut butter well before spreading it on top of the brownies. Then, freeze the brownies for about 30 minutes.

In a medium saucepan, melt the butter and marshmallows over medium heat. Add the powdered sugar, milk, and cocoa powder and stir until smooth. (For a thicker frosting, you can add a little more powdered sugar.)

Spread the frosting over the peanut butter and freeze the brownies for an additional 30 minutes.

Cut brownies into 24 squares. Keep refrigerated.