- 2/3 cup butter
- 5 oz. unsweetened choc. squares
- 1 ¾ cups sugar
- 2 tsp. vanilla
- 3 eggs
- 1 cup flour*
- 1 1/4 cup peanut butter
- 1 ½ cup marshmallow crème
- 1/2 cup butter
- 1 1/2 cup icing sugar
- 9 oz. semi sweet chocolate squares
- 1/3 cup butter
- 1 1/2 tbsp. corn syrup
Preheat oven to 350F. Lightly butter a 9” x 13” baking dish and line the bottom and sides with parchment paper.
For base, in a small saucepan, over low heat, melt together butter and unsweetened chocolate. Cool 5 minutes. In medium bowl, beat together sugar, vanilla and eggs on high speed for 5 minutes. Beat in melted chocolate mixture on low speed, scraping sides of bowl as necessary. Beat in flour just until blended. Pour into prepared pan and bake for 20 – 25 minutes or until toothpick inserted in middle comes out with moist crumbs attached. Cool completely.
Prepare filling by beating together peanut butter, marshmallow crème and butter on high speed until well blended. Reduce speed to low and stir in icing sugar continuing to mix until smooth. Spread evenly over cooled brownie base.
To make glaze, microwave chocolate and butter, stirring at 30 second intervals, until melted and smooth. Cool slightly and stir in corn syrup. Spread evenly over filling. Refrigerate for at least 1 hour to firm up filling and set glaze before cutting into squares.
*I made this gluten free by substituting for the flour with ½ cup coconut flour, ¼ cup each of brown rice flour and tapioca flour and ½ tsp. xanthan gum.