If you are planning these brownies, put the marshmallows out to air dry at least 24 hours in advance. If you do, they will toast nicely and retain their shape. If not, they will puff up while cooking. They are very tasty either way, it is more of a personal preference. I like 'stale' peeps, too.
1/2 Cup Butter 1 1/2 Cup Granulated Sugar
3 Ounce Unsweetened Chocolate 1 1/2 Tsp Vanilla
1 Cup Flour ----Topping----
3/4 Tsp Baking Powder 3/4 Cup Peanut Butter Chips
1/2 Tsp Salt 3/4 Cup Miniature Marshmallows
3 Large Eggs
Heat oven to 350 degrees. Grease a 9 inch square baking pan and set aside.
In a small pan, place butter and chocolate. Heat over low heat until melted, stirring frequently to combine. Turn off and allow to cool.
Combine flour, baking powder and salt in a small bowl. In a large bowl, beat eggs until light and then add sugar 1/4 cup at a time, beating until mixture is thick. Add vanilla and chocolate mixture and beat until well mixed. Turn mixer to low, add flour mixture and mix until just combined. Put into pan and bake for about 30 minutes - brownies should just be pulling from the side of the pan. Remove from oven, top with peanut butter chips and marshmallows, return to oven for 10 to 15 minutes. Brownies will be done and marshmallows will be lightly toasted.