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Ingredients
Scale
- ½ cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup (20g) unsweetened cocoa powder
- ½ cup (62g) all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 9-inch pie crust
- 1 jar (7 ounces) marshmallow fluff
- 1 cup (268g) creamy peanut butter
- 17 (100g) caramels, unwrapped
- 2 tablespoons (30ml) milk
- 1 cup (134g) peanuts
- 2 tablespoons hot fudge sauce
Instructions
- Preheat oven to 350°F (175°C). Prepare pie crust in a 9-inch pie plate.
- In a large bowl, mix melted butter, sugar, vanilla, and eggs. Add cocoa, flour, baking powder, and salt.
- Pour brownie batter into prepared crust and bake for 25 minutes. Cool completely.
- Mix peanut butter and marshmallow fluff, spreading over cooled brownie.
- Melt caramels with milk in microwave; stir in peanuts and spread over the peanut butter layer.
- Warm hot fudge sauce and drizzle over the top of the pie.
Notes
Ensure brownie layer is fully cooled before adding peanut butter mixture.
Substitute crunchy peanut butter for added texture.
Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 22
- Sodium: 210
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 2
- Protein: 5
- Cholesterol: 55