Need a quick and easy dessert that’s gluten free, but still super tasty? Check out the fastest, sweetest cobbler you’ll ever make, which we adapted...
If you love the chocolatey, powdered-sugar-coated snack known as Muddy Buddies, then you need to try these moist and flavorful brownies, topped with a thick, peanut butter layer that’s filled with crushed graham crackers and dusted with powdered sugar.
- 1 cup unsalted butter
- 2/3 cup unsweetened cocoa powder
- 1 cup sugar
- 1 cup brown sugar
- 4 eggs
- 1½ teaspoon vanilla extract
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon baking powder
Preheat the oven to 350 degrees.
Coat a 9-by-13-inch pan with nonstick cooking spray and set aside.
Melt 1 cup butter in the microwave, about 1 minute.
Stir in cocoa powder and whisk in both sugars.
Whisk in eggs one at a time, then add in the vanilla.
Mix together the flour, salt and baking powder in another small bowl, then whisk it into the chocolate mixture.
Spread into the prepared pan, and bake for 35 minutes or until the center is set.
Cool completely. You can speed this up in the fridge or freezer; just make sure the pan is uncovered to prevent condensation.
Peanut Butter Layer
- 1 cup unsalted butter, melted
- 2 cups coarse graham cracker crumbs
- ¼ cup brown sugar
- 1¾ cups powdered sugar, plus more for garnish
- 1 cup peanut butter
- ½ teaspoon vanilla extract
Mix together all the peanut butter layer ingredients.
Spread the mixture over the cooled brownies.
Cover and refrigerate until the peanut butter is set.
Dust evenly with powdered sugar and serve.
Reprinted with permission from Untraditional Desserts by Allison Miller, Page Street Publishing Co. 2018. Photo credit: Allison Miller. Brenda Taylor is a graphic designer for Minnesota Parent, and serves as our resident recipe tester.
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