Super Gooey Peanut Butter Nougat Brownies

Sometimes you just need chocolate and peanut butter.

Sometimes a Reese's just won't cut it.
Sometimes you just need something so gooey it almost seems under cooked. Really, though, it's not. It's just what you needed.

Sometimes you just really need Super Gooey Peanut Butter Nougat Brownies.
If that time is now, I'll stop talking so you can make these, eat the whole pan, and not feel any guilt, because you just really, really needed them.

Super Gooey Peanut Butter Nougat Brownies


Brownies:
8 oz chopped bittersweet chocolate
6Tbs unsalted butter
2 large eggs
1/2 cup sugar
1 tsp vanilla extract
1 cup minus 2 Tbs flour
2 Tbs cocoa powder
Peanut Butter Nougat:
5 oz marshmallows, half a standard sized bag
1/2 c smooth peanut butter
1/2 tsp salt

Preheat oven to 350ºF. Grease and line an 8x8" pan with parchment paper.
Melt the chocolate and butter together in the microwave or in the top of a double boiler, stirring every 20 seconds or so.
Remove from the heat and beat in the eggs, sugar and vanilla.
Once combined, add the flour and cocoa in 3 batches, mixing well.
Spread evenly into the bottom of a your prepared pan, reserving about 1/4 of the batter.
Bake for about 30 minutes, or until they're just undercooked.

Just before taking the brownies out of the oven, place marshmallows, salt and peanut butter in a vary large microwave safe dish, and warm until the marshmallows swell and the peanut butter begins to melt. Remove and stir until combined.
Scoop the nougat mixture out over the warm brownies and spread across the top, working quickly so the marshmallow doesn't set.
Dollop the rest of the brownie mixture over the top and continue baking for an additional 5 minutes, or until the top layer of brownie is just beginning to set.
Remove from the oven and cool to room temperature before cutting and serving while the top layer is still soft and gooey.
ENJOY!