Chocolate Peanut Butter S’More Brownies

It’s been awhile since I’ve shared a chocolate and peanut butter treat, so here you go. You could always make these with the s’more part, but I liked the mix of textures.

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These are a little more complicated than regular brownies, but not terribly fussy. You can also make them quickly if you need them.

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The tops of the brownies looked dry, making me worried, but as you can see, they are soft and gooey inside anyway.

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Directions for Chocolate Peanut Butter S’More Brownies

  • 6 Tablespoons butter, room temperature
  • 6 Tablespoons peanut butter
  • ¾ cup granulated sugar
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • ¼ cup Dutch process cocoa powder
  • ¾ cup flour
  • ¼ teaspoon kosher salt
  • 3/8 teaspoon baking powder
  • Peanut butter cups (dark chocolate preferred), about 8, cut in half
  • Graham crackers (about 9 squares)
  • About 10 large marshmallows

Preheat the oven to 350 degrees and line an 8×8 inch square baking pan with foil, and lightly grease the foil. Place the graham crackers along the bottom to cover in one layer, breaking the crackers as necessary to fill the whole bottom. Then, place one large marshmallow on each cracker, again, feeling free to break them into pieces to spread them out.

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Meanwhile, begin beating together the butter and peanut butter on medium speed in a stand mixer until smooth (3 minutes).

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Then, beat in the sugar until fluffy (again, about 3 minutes). Beat in the eggs, one at a time, then stir in the vanilla.

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In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.

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Add the dry ingredients to the mixer bowl and stir until well-combined (about 1 minute).

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Spread just enough batter into the pan to cover the marshmallows. Spread out the peanut butter cups on top, cut side down.

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Then, spread the remaining batter on top.

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Bake for 30 minutes, or until the sides start to pull away from the sides of the pan. A toothpick should come out clean as well, but that happened before my brownies were fully baked. They shouldn’t be wobbly.

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Allow to cool before slicing.

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Directions for Chocolate Peanut Butter S’More Brownies (without pictures)

  • 6 Tablespoons butter, room temperature
  • 6 Tablespoons peanut butter
  • ¾ cup granulated sugar
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • ¼ cup Dutch process cocoa powder
  • ¾ cup flour
  • ¼ teaspoon kosher salt
  • 3/8 teaspoon baking powder
  • Peanut butter cups (dark chocolate preferred), about 8, cut in half
  • Graham crackers (about 9 squares)
  • About 10 large marshmallows

Preheat the oven to 350 degrees and line an 8×8 inch square baking pan with foil, and lightly grease the foil. Place the graham crackers along the bottom to cover in one layer, breaking the crackers as necessary to fill the whole bottom. Then, place one large marshmallow on each cracker, again, feeling free to break them into pieces to spread them out.

Meanwhile, begin beating together the butter and peanut butter on medium speed in a stand mixer until smooth (3 minutes). Then, beat in the sugar until fluffy (again, about 3 minutes). Beat in the eggs, one at a time, then stir in the vanilla.

In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Add the dry ingredients to the mixer bowl and stir until well-combined (about 1 minute).

Spread just enough batter into the pan to cover the marshmallows. Spread out the peanut butter cups on top, cut side down. Then, spread the remaining batter on top.

Bake for 30 minutes, or until the sides start to pull away from the sides of the pan. A toothpick should come out clean as well, but that happened before my brownies were fully baked. They shouldn’t be wobbly.

Allow to cool before slicing.

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