Bake 2 packages of brownies in a 15" x 10" jelly roll pan as directed on the brownie mix package. Upon removing the brownies from the oven, immediately spread an 18 ounce container of chunky or creamy peanut butter on top of them (personally I like creamy Jif peanut butter the best).  Cool the brownies with peanut butter completely.  I recommend placing them in the refrigerator for about 30 minutes.

Chocolate Frosting
1/2 cup butter
1/3 cup milk
10 large marshmallows
1/4 cup cocoa
1 package powdered sugar (16 oz)

In a large saucepan, melt together the butter, milk and marshmallows over low-medium heat stirring constantly until smooth. Remove the saucepan from heat and whisk in the cocoa powder. Then using a hand mixer, add the powdered sugar a little at a time and beat until the frosting is smooth and has a spreadable consistency. Spread the chocolate frosting over the peanut butter layer. Place the jellyroll pan of brownies back in the refrigerator and cool an additional 20 minutes before cutting into squares and serving.

My NOTES: If you microwave the peanut butter on 50% power for 2 minutes and then stir it vigorously, it will spread on the brownies much easier!