- Nonstick cooking spray with flour
- 1 pkg (18-21 oz) traditional or chewy brownie mix
- 3 eggs
- 1/2 cup plus 1 tbsp vegetable oil, divided
- 1/4 cup water
- 1/4 cup creamy peanut butter
- 6 pkg (1.5 oz each) peanut butter cup candies
- 1 bag (10 oz) peanut butter morsels (1 2/3 cups)
- 2 cups mini marshmallows
Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. circles of parchment paper over centers of pans; set aside. In a 4-qt. mixing bowl, combine brownie mix, eggs, 1/2 cup of the oil, water and peanut butter; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.
Meanwhile, dice peanut butter cups; set aside. In a Classic Batter Bowl, combine peanut butter morsels and remaining 1 tbsp oil; microwave on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Spoon 1/4 cup of the peanut butter mixture into resealable plastic bag; set aside. Fold marshmallows into remaining peanut butter mixture.
Remove pans from oven to Cooling Rack; let brownies stand in pans 4 minutes. To assemble torte, invert one brownie well-side up onto a platter. Using a spatula, spread marshmallow filling into brownie well. Invert remaining brownie well-side up onto cooling rack; slide onto bottom layer. Evenly distribute diced peanut butter cups into brownie well. Trim corner of filled bag to allow peanut butter mixture to flow through; drizzle over torte. Serve immediately.
Yield: 16 servings
Nutrients per serving: Calories 470, Total Fat 24 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 53 g, Protein 10 g, Sodium 250 mg, Fiber 2 g
Cook's Tip: To easily cut torte, knife into hot water between cuts and wipe dry with a damp paper towel.
It's best to use a nonstick cooking spray containing flour (for baking) when baking these brownies.