We all know and love the incredible flavor of chocolate and peanut butter – you’ll find plenty of at delicious duo in this recipe for Rocky Road Peanut Butter Brownies.  But if you think we’re going to stop there, you are wrong.  We’re going to truly go overboard by topping it all off with marshmallows, peanuts and a drizzle of chocolate frosting –  don’t even try to resist this one!

It’s Friday.  This weekend is a good time to bake something special!  No matter what you have planned, I promise it will be so much better with a little peanut butter/chocolate love.

Rocky Road Peanut Butter Brownies

Ingredients

4 (1-oz.) unsweetened chocolate baking squares
1 1/3 cups butter, softened and divided
2 1/2 cups sugar, divided
4  large eggs
2 cups  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

Chocolate Frosting  

1/4 cup  butter
3 tablespoons unsweetened cocoa
3 tablespoons milk
2 cups powdered sugar
1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.

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 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.  Remove from oven to a wire rack and turn oven off; sprinkle with marshmallows and peanuts.  Return to oven for 1-2 minutes or until marshmallows are puffed.  Return to wire rack.

Prepare Chocolate Frosting by cooking the 1/4 cup butter, 3 tablespoons unsweetened cocoa, and the 3 tablespoons milk in a saucepan over medium heat, whisking constantly, 4 minutes or until slightly thickened; remove from heat.  Whisk in 2 cups powdered sugar and 1/2 teaspoon vanilla until smooth.  Drizzle frosting over warm brownies and cool completely.

recipe adapted from Southern Living