Flourless Marshmallow Crunch Brownies

I made as written and made as dessert to my family of 6 and 6 teenagers. My pan made 20 generous slices and all are now gone. My husband and children are upset there is none left for tomorrow. Looks like I am baking them again, perhaps even again tomorrow. I wish I were apart of your Christmas bake exchange!

I made this recipe and everyone who tasted it said they loved it as they searched for a second or third piece. I didn't have any peanuts on hand and found that it was missing that special something so... note to self for next time, add peanuts. Definately a recipe to curb the gooey chocolate PB craving.

Flourless Marshmallow Crunch Brownies


For the Brownies:
2 cups white sugar
3/4 cup vegetable oil
4 large eggs
2 teaspoons vanilla
1 1/2 cup dark cocoa powder
1/4 teaspoon salt
1/2 cup chocolate chips or chopped chocolate

For the Topping:
1 bag mini marshmallows (10.5 oz. or 5.5 cups)
2 cups chocolate chips (or chopped chocolate)
1 1/4 cups peanut butter
5 tablespoons butter
3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.)

  • Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan. 
  • Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes. 
  • Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. 
  • Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time). Allow to cool while you prepare the topping.
  • For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies. 
  • Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie. 

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