3 Minute Read
By Martha Thompson, Director of Guest Relations
Ahhh, the combination of chocolate and peanut butter! I recently tweeted that I made my killer Fudge Peanut Butter Brownies for a group that was visiting Financial Peace Plaza. Within minutes, I was bombarded with requests to share the recipe. So here it is, one of my most popular desserts. People will soon be asking you to share the recipe with them!
1 cup of butter (2 sticks, no substitutions)
1/3 cup Hershey’s Cocoa
2 cups sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs (at room temperature)
1 teaspoon vanilla extract
1 (18-ounce) jar peanut butter
- Melt 1 cup butter and 1/3 cup cocoa in a saucepan over low heat until butter melts, stirring constantly.
- Remove from heat and cool slightly.
- Combine sugar, flour and salt in a large mixing bowl.
- Slowly add chocolate mixture and beat at medium speed with an electric mixer until blended.
- Add eggs and vanilla, beating until blended. Do not overbeat.
- Spread mixture into a greased 15 x 10 inch jellyroll pan. (Note: Any other pan could result in dry brownies, undercooked brownies or the mixture overflowing the pan. You can find jellyroll pans at Bed, Bath & Beyond or Williams-Sonoma.)
- Bake in 350-degree oven for 25–30 minutes. Every oven is different, so I recommend inserting a toothpick in the middle of the brownies and making sure it comes out clean. If not, cook one minute at a time until done. Don’t overcook.
Peanut Butter Topping
- Spoon mounds of peanut butter across the top of the hot brownies. As peanut butter begins to soften and melt, gently spread evenly across the top of the hot brownies.
- Let cool completely, and then chill for 30 minutes until peanut butter sets up firm.
1/2 cup of butter (1 stick)
1/3 cup whole milk (no substitutions)
10 large marshmallows
1/4 cup Hershey’s Cocoa
1 (16-ounce) package powdered sugar
Local experts you can trust.
- Cook 1 stick of butter, milk and marshmallows in a large saucepan over medium-low heat, stirring constantly until marshmallows melt.
- Remove pan from heat and gradually sift in 1/4 cup cocoa, beating with a hand mixer until smooth and creamy.
- Sift powdered sugar and gradually stir into cocoa mixture with hand mixer until smooth.
- Spread frosting over peanut butter; place back in fridge and chill at least another 20 minutes so fudge frosting will set.
- If not serving immediately, cover with foil and keep in fridge.
- To serve, trim off all of the edges of the brownies. Cut into small squares (these are very rich). Optional: Garnish each piece with 1/4 of a miniature peanut butter cup. Best served at room temperature.
Get more recipes and behind-the-scenes news straight from Martha by following her on Twitter @marthas_place.