marilynpeight
Prep 10 min.
Bake time 20-25 min.
serves 12–15
- 1 3/4 cups all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 5 large eggs
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 1 1/2 cups mini marshmallows
- 4 Hershey’s chocolate bars, broken apart.
Peanut butter sauce.
- 2 tablespoons butter
- 7 regular sized Jet puffed marshmallows.
- 1/2 cup peanut butter
- 1 dash salt
- 1/2 cup water
- 2 tablespoons light corn syrup
Preheat oven to 350.
- Mix dry ingredients in a medium sized bowl. In a separate bowl beat the eggs, then stir in sugar, oil and vanilla. Stir wet ingredients into dry ingredients, then pour into a greased 13 by 9 in. baking dish.
- Bake for 20-25 min. until puffed up slightly in the center and no longer jiggles when shaken. Note* do not over bake!
- Sprinkle marshmallows and chocolate bits over cakey brownies, then return to the oven and broil at 400 degrees for 30 seconds, until marshmallows have puffed up slightly and are browned on the top.
- To make the peanut butter sauce, take a small saucepan and melt the butter over med-low heat. Add marshmallows and allow to melt slightly, stirring constantly. Stir in peanut butter and keep stirring until marshmallows have melted completely. Stir in water, corn syrup and salt. Bring to a light boil, stirring rapidly for a minute or two until well combined, then remove from heat. Allow to cool and thicken, then drizzle over brownies.
The original Recipe for these Brownies came from a friend of mine who made these for our teams serving as humanitarian aid workers in Iraq in the aftermath of ISIS. After cleaning out dirty; often burnt and ransacked, concrete houses, she would often have these fresh brownies waiting for us, giving us a taste of home after a long, hard day of work.
