Ingredients for Peanut Butter Marshmallow Crunch Brownies
- 1 cup unsweetened chocolate
- Unsalted Butter
- Semi Sweet Chocolate Chips
- All Purpose Flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- Granulated Sugar
- Vanilla Extract
- Miniature Marshmallows
- 1 cup milk chocolate chips
- Smooth Peanut Butter
- 3 cups Rice Krispies cereal
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How to Make Peanut Butter Marshmallow Crunch Brownies
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- Melt 1 cup unsweetened chocolate, 1/2 cup (1 stick) butter, and 1 cup semisweet chocolate chips in a medium saucepan over medium heat, stirring occasionally until smooth.
- Remove from heat and let cool for 5 minutes.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- In a large bowl, whisk 2 large eggs thoroughly. Add 1 1/2 cups granulated sugar and 1 teaspoon vanilla extract; whisk until well combined.
- Stir the melted chocolate mixture into the egg mixture until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the remaining 1 cup semisweet chocolate chips.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Immediately sprinkle 1 cup mini marshmallows over the warm brownies.
- Return to the oven for 3 minutes.
- In a medium saucepan, melt 1 cup milk chocolate chips, 1/2 cup creamy peanut butter, and 1 tablespoon butter over low heat, stirring constantly until smooth.
- Remove from heat and stir in 3 cups Rice Krispies cereal.
- Let cool for 3 minutes.
- Spread the peanut butter mixture evenly over the marshmallow layer.
- Refrigerate for at least 2 hours before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
123g
Fat
41g
Carbs
14g
