Reese's Peanut Butter Marshmallow Brownies

The past weekend was tough. I just started with my 10-week workout program which I do every morning and went to work last Saturday and Sunday. Last Monday was day 4 of my program and was the toughest workout I've ever done. After finishing my workout, I was so tired that I didn't want to move a single inch. I didn't feel like going to work either. So I decided to stay at home and just bake some brownies. Didn't I say I was tired?

I wanted to bake another rocky road brownie but I didn't have all the ingredients. What I have are mini marshmallows and a pack of  Reese's Peanut Butter Chips. Hence, my peanut butter marshmallow brownie.

I ignored the butterscotch chips in the recipe because one, I do not have any and two, even if I have them on stock, I wouldn't want to make my brownies super sweet. And I used my peanut butter chips in place of the peanut butter.

Now using your mixer, beat the eggs, white sugar, and brown sugar for 10 minutes or until you have a meringue consistency.

Combine the cocoa powder, flour and coffee.

Microwave the 1/2 butter and chocolate for 30 seconds. Repeat the process until smooth. Until now, I still am extra cautious when using the microwave. I always imagine that something will blow up in my face whenever I open the microwave door.

Mix together the combined dry ingredient and the melted chocolate.

In the absence of cooking spray before, I used to wipe the pan using the butter left on the wrapper.   Time to pour the batter... then smooth...

While it is baking, work with the peanut butter topping... Melt 1/2 butter and the chips into a bowl placed on top of a boiling water. Once melted, stir in the marshmallows.

You will know that your brownies are ready if they look like this:

Cool for 10 minutes before pouring over the peanut butter toppings.

Once cooled completely, put the brownies in the fridge.

FYI, I still went to work after baking. Hehe. I left the brownies in the fridge overnight then cut and ate them the day after.

Adapted from Culinary Cool

For the Brownies

3 eggs

1 cup white sugar

1/2 cup brown sugar

1 tsp vanilla

1/2 cup flour

1/2 cup dutch process cocoa powder

1 tsp espresso powder

1/4 tsp salt

1/2 cup butter

7 oz dark or semi-sweet chocolate

For the Peanut Butter Marshmallows

 1/2 cup butter

 1 (11 ounce) package butterscotch chips

 1 cup peanut butter

 3 1/2 cups miniature marshmallows

Directions

For the Brownies:

Preheat oven to 350 degrees.

In the bowl of a stand mixer fitted with the paddle attachment,  beat the eggs, white sugar, brown sugar and vanilla on high for at least ten minutes. You need a meringue type consistency in order to create a crust on top of the brownies. 

In a separate bowl, add the flour, cocoa powder, espresso powder and salt.  Stir to combine.

In a microwave safe bowl, add the butter and chocolate. Microwave on high for 30 seconds, stir and repeat until chocolate has completely melted and is smooth.

While the stand mixer is on medium speed, slowly add the chocolate until mostly combined.  Add the flour mixture and stir until just combined.

Grease and flour a 9x13 inch baking dish. Pour batter into dish and smooth out the top.   Bake for 25 minutes or until the top is matte and a bit cracked. Don't over bake.  The brownies will set as they cool.  Allow the brownies to cool for 10-15 minutes before you top them with the marshmallows.

For the Peanut Butter Marshmallows

In the top of a double boiler, heat butter, butterscotch chips and peanut butter until melted. Remove from heat.  Stir in marshmallows.

Pour mixture on top of brownies and carefully spread evenly.  Allow the brownies and marshmallows to come to room temperature.  Wrap the pan in plastic wrap and refrigerate until firm.

Cut into squares and serve!