Ingredients

BROWNIES

2 c sugar
1 c butter
1/3 c cocoa powder
4 eggs
1 tsp vanilla
1 1/2 c flour
1/2 tsp salt
1 1/3 c peanut butter

TOPPING

1/2 c butter
1/4 c cocoa powder
1/2 tsp salt
1/3 c milk
10 large marshmallows
1 tsp vanilla
1 lb ( 16 ounces) confectioners’ sugar
caramel topping
pecans chopped

Directions

1. Spray a 9 x 13 baking dish with nonstick cooking spray, set aside. Preheat oven to 350 degree F. In a medium sized microwave safe bowl, add 1 cup butter and 1/3 cup cocoa. I start with 1 minute and check to see if butter is melted. Continue in 30 second intervals, until it is. Mix with a whisk and set aside to cool.

2. In another bowl, beat sugar, eggs and vanilla. In another bowl, blend flour and salt.

3. Once cocoa mixture is cool enough, add the flour mixture to it, and whisk until thoroughly blended. Add this mixture to the sugar mixture. Stir, well until all is incorporated.

4. Pour into the prepared baking dish and bake for 25 – 30 minutes or until pick comes out clean.

5. While hot, spread peanut butter evenly over the top as it melts. Cool completely.

6. When cake is cool, make topping. In a large saucepan, add butter, milk, marshmallows, and cocoa. Stir until butter and marshmallows are melted and everything is thoroughly blended. Add the salt and vanilla.
Delightfully Sinful Brownies

7. Beat in the confectioners’ sugar until smooth. Spread over the cooled cake and peanut butter.

8. Drizzle with caramel and sprinkle with pecans. Enjoy!