As a dessert lover, I don’t discriminate. I love virtually all desserts, but I definitely have my favorites. A crispy-on-the-edges-chewy-on-the-inside chocolate chip cookie is one of them, and fudgy brownies are another. These fudgy brownies get an extra special treatment, because not only is the brownie base delicious and decadent, but it’s loaded with some pretty outrageous fillings, too.
Peanut butter swirl, peanut butter cups, graham crackers, and marshmallows are layered throughout these brownies, giving them a fun and interesting texture, and a different experience with every bite. The marshmallows melt when baked, leaving gooey little cavities of deliciousness when you bite into them, and the peanut butter swirl provides a creamy, nutty complement to the rich chocolate flavor. Mix in some graham crackers for crunch, and chopped up peanut butter cups for even more flavor, and you’ve got yourself a pretty incredible pan of brownies.
A crunchy little crust forms over the top during baking, giving these brownies a pretty stunning appearance, and a nice crunch when you take a nibble. The peanut butter swirl doesn’t hurt the aesthetic, either…
Moral of the story? If you’re looking for something new, different, and delicious to break up your normal brownie routine, this recipe is for you. These are as perfect a weeknight indulgence as they are a party treat as they are a method of bribery. But don’t tell anyone I suggested it. 
Ingredients
- 4 large eggs, room temperature
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 1 stick unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder, sifted
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 4 Reeses peanut butter cups, chopped
- 4 jumbo marshmallows, chopped to small pieces
- 1/2 cup peanut butter, microwaved for 10 seconds until soft and spreadable
- 1/4 cup graham cracker crumbs (or 1/3 cup graham cracker sheets broken up into pieces)
Directions
- Preheat oven to 350 degrees F. Grease an 8 x 8" square baking pan and set aside.
- In a large bowl, combine the sugar and butter, and beat with a hand mixer (or in a stand mixer) on medium until creamy and light, 1-2 minutes. Add the vanilla and eggs, and continue mixing until well incorporated.
- Add the cocoa powder, flour, and salt, and mix until just incorporated, taking care not to over-mix.
- Pour just enough brownie mixture into the prepared pan to cover the bottom completely. Sprinkle graham cracker crumbs over the batter in the pan, follows by marshmallows and chopped peanut butter cups. Cover the fillings completely with the rest of the brownie batter.
- Spoon peanut butter over the brownies, and swirl with a knife to create decorative swirls. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out completely clean. Let cool completely in the pan before slicing and serving.