Peanut Butter Mississippi Mud Brownies Recipes

Steps:

• 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.
• For frosting:.
• 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.

Steps:

• Preheat oven to 350 °F.
• Grease bottom of 13x9-inch pan.
• Combine brownie mix, eggs, water and oil in large bowl.
• Stir with spoon until well blended, about 50 strokes.
• Spread in pan.
• Bake at 350 °F for 27 to 30 minutes or until set.
• Spread marshmallow cream gently over hot brownies.
• Place frosting in microwave-safe bowl.
• Microwave on high power for 15 to 30 seconds.
• Stir until smooth.
• Pour frosing over marshmallow cream.
• Swirl with knife to marbleize.
• You can either cook the pecans in the brownies or sprinkle them on top.
• Cool completely.
• Cut into bars.
• Makes 20 to 24 brownies.

Steps:

• Heat oven to 325°F. Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. In small bowl, reserve 1/2 cup of the brownie batter; set aside. Spread remaining batter in pan.
• In small bowl, mix brown sugar, 1/4 cup peanut butter and 1 egg. Spoon peanut butter mixture by tablespoonfuls evenly onto brownie batter. Top with random tablespoonfuls of reserved brownie batter. Cut through batter several times with knife for marbled design.
• Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
• In small bowl, mix Peanut Butter Frosting ingredients, until smooth and spreadable. Spread frosting over brownies. Cut into 5 rows by 4 rows. Store tightly covered.