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Layered brownie bars with a crackly chocolate top and gooey marshmallow and peanut butter center, cut into squares and served on a cutting board.
Summer Dempsey

Gooey Peanut Butter Brownies

Rich, gooey layered brownie bars made with sweetened condensed milk, marshmallow crème, and peanut butter morsels. These ultra-decadent dessert bars bake up with a crackly top, a soft brownie base, and a creamy marshmallow center that stays fudgy even after cooling. 
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 9
Course: Dessert
Cuisine: American
Calories: 335

Ingredients
  

  • ¾ cup sweetened condensed milk divided
  • ¼ cup butter melted & cooled slightly
  • ¼ cup milk
  • 1 box brownie mix
  • 1 large egg white lightly beaten
  • Cooking spray
  • 7 oz marshmallow crème
  • ¾ cup peanut butter morsels

Equipment

  • Stand Mixer
  • 9x9 Non-Stick Pan

Method
 

  1. In stand mixer, combine ¼ cup of the sweetened condensed milk, melted butter, milk, brownie mix and egg white. The batter will be thick.
  2. Use Parchment paper AND no stick spray (spray Non-stick spray on top of the parchment paper) to prepare the 9x9-inch baking dish. Spread ⅔ of the brownie batter into the bottom of the pan (it helps to use a spatula sprayed with cooking spray). The layer will be thin.

Bake the base:
 Bake for 10 minutes at 350°F.

  1. In a medium bowl, stir together the remaining ½ cup sweetened condensed milk with the marshmallow crème and peanut butter morsels. Mix until smooth.
  2. Spread the marshmallow mixture evenly over the partially baked brownie layer. Carefully drop the remaining brownie batter by spoonfuls over the marshmallow layer. ( try to spread out the brownie batter at much possible)
  3. Optional step: swirl the top layer for a nicer look, being careful not to swirl the bottom layer.

Final bake: 
Return to the oven and bake for 35-45 minutes at 350°F, until the top looks set and slightly crackly.

  1. 
Let cool completely before cutting into squares. These are rich and gooey, so smaller portions work best!

Notes

• Batter will be thick.
This is normal! The sweetened condensed milk makes the brownie layer dense and rich. Spread gently with a spatula sprayed with cooking spray to prevent sticking.
• Use parchment paper for best results.
Lining your 9x9 pan makes removal much easier. These bars are gooey and can stick if you skip this step.
• Don’t overbake.
The top should look set and slightly crackly. The center may still have a slight jiggle — it will firm up as it cools.
• Cooling is key.
Let the bars cool completely before slicing. For cleaner cuts, refrigerate for 30–60 minutes before cutting into squares.