Marshmallow Brownies
User Reviews
4.5
Marshmallow Brownies
Description
Marshmallow Brownies start with a buttery chocolate base achieved by melting unsweetened chocolate, butter, and semisweet chocolate chips. Eggs, sugar, vanilla, and dry ingredients are combined to yield a dense brownie batter that bakes to a moist, fudgy consistency. Right after baking, a layer of miniature marshmallows is added and melted in the oven briefly, creating a soft, sweet layer over the brownies.
The final layer is a blend of milk chocolate chips, smooth peanut butter, butter, and Rice Krispies cereal, forming a crispy, chocolatey peanut butter topping that complements the chewy marshmallow and brownie base. The interplay of textures delivers a dynamic dessert experience. The Rice Krispies help add crunch while the peanut butter adds richness balanced by milk chocolate.
These brownies combine chocolate, peanut butter, and marshmallow flavors into one layered treat. They can be served as a dessert or special snack and stored in an airtight container at room temperature or refrigerated for up to a week. Freeze individually wrapped for longer storage. Substitutions for peanut butter include Sunbutter or almond butter if avoiding natural peanut butter oils.
Ingredients
For the Brownie Base
- 4 ounces unsweetened chocolate
- ⅔ cup butter unsalted
- 1¼ cups semisweet chocolate chips divided
- 1⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 egg at room temperature
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
For the Marshmallow Layer
- 10.5 ounce miniature marshmallows bag
For the Crispy Chocolate Peanut Butter Layer
- 1½ cups milk chocolate chips
- 1 cup peanut butter smooth
- 1 tablespoon butter unsalted
- 1½ cups Rice Krispies cereal
Instructions
- Make the Brownies: Preheat the oven to 350 degrees F. Grease a 9x13-inch pan.
- In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
- In a large bowl, whisk the eggs thoroughly. Add the sugar and vanilla, and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Sift the flour, baking powder and salt into the mixture and stir well. Fold in the remaining ½ cup semisweet chocolate chips.
- Pour the batter into the prepared pan, smoothing it into an even layer. Bake for 25 to 30 minutes, or until a toothpick inserted into the corner of of the pan comes out with moist crumbs.
- Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
- Make the Crispy Chocolate Peanut Butter Layer: Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
- Spread the mixture evenly over the marshmallow layer. Allow to cool to room temperature, then refrigerate for 30 minutes to make it easier to slice. The brownies can be stored at room temperature or in the refrigerator for up to 1 week.
Notes
- Avoid natural peanut butter, as its oiliness changes the texture of the topping.
- Substitute smooth peanut butter with Sunbutter or smooth almond butter if desired.
- Store brownies in an airtight container at room temperature or in the refrigerator for up to one week.
- Freeze individually wrapped brownies in airtight containers or bags for up to three months; thaw at room temperature before serving.
- Using a 9x13-inch pan ensures the correct thickness for even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24bars
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 44mg | 15% |
| Sodium | 145mg | 6% |
| Potassium | 222mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
