Peanut Butter Marshmallow Fudge Brownies

Delicious brownies that were popular with the whole family.  Very peanut-buttery and the frosting is a bit unusual with a great texture.  

Peanut Butter Marshmallow Fudge Brownies

adapted from Mel's Kitchen Cafe

BROWNIES (OR USE YOUR FAVORITE BROWNIE RECIPE):
1/2 cup boiling water
2 ounces unsweetened chocolate, finely chopped
1/3 cup (1 ounce) unsweetened or Dutch-process cocoa powder
2 1/3 cups (17.5 ounces) granulated sugar
1/2 cup vegetable, canola, or other neutral-flavored oil (like sunflower or grapeseed)
4 tablespoons butter, melted
2 large eggs + 2 large egg yolks
2 teaspoons vanilla extract
1 3/4 cups (8 3/4 ounces) all-purpose flour
1/2 teaspoon salt

PEANUT BUTTER LAYER:
1 1/2 cups (about 13.5 ounces) crunchy or creamy peanut butter

MARSHMALLOW FUDGE LAYER:
10 large marshmallows or 1 1/4 cups mini marshmallows (about 2.75 to 3 ounces)
4 tablespoons (2 ounces, 1/4 cup) butter
1/4 cup milk (I use 2%)
1/4 cup (.75 ounce) unsweetened or Dutch-process cocoa powder (see note)
1/4 teaspoon salt
1 1/2 cups (6 ounces) powdered sugar

1.  For the brownies: Preheat oven to 350 degrees F. Line a 9X13-inch metal pan with aluminum foil and lightly grease with cooking spray (I skipped the foil).

2.  In a large bowl, whisk together the boiling water and chopped chocolate until smooth (if the chocolate doesn't melt fully, microwave the water/chocolate mixture for 20-30 seconds). Add the cocoa powder and whisk together. Add the sugar, oil, butter, eggs and vanilla. Mix until smooth and well-combined.
Add the flour and salt and mix until just combined and no white streaks remain. Spread the batter evenly in the prepared pan. Bake for 20-30 minutes (check often after 20) until crackly on top and set around the sides. Let cool for 10-15 minutes.

3.  While the brownies are still warm, dollop the peanut butter across the top. Let it sit for a few minutes so the peanut butter softens (alternately, you can warm the peanut butter in the microwave) and spread into an even layer. Refrigerate until the peanut butter is set, about an hour.

4.  For the marshmallow frosting: in a microwave-safe bowl (or in a saucepan over low heat on the stove), combine the marshmallows, butter, milk, cocoa powder, and salt. Heat for 1-minute intervals, stirring in between, until melted and smooth.

5.  Add the powdered sugar a little at a time to the warm chocolate mixture and stir until smooth and well-combined. If the frosting starts to get a little clumpy, heat for 20-second intervals in the microwave (or over low heat on the stove) until it smooths out a little.

6.  Spread the fudge frosting over the chilled peanut butter layer. Refrigerate until set, about an hour. Serve the brownies chilled or at room temp (they are also tasty frozen). To easily cut the bars, run a sharp knife under very hot water, wipe clean, and slice (running under hot water between cuts).

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