Flourless Marshmallow Crunch Brownies
Crunchy
Marshmallow Brownie Bars are a totally gourmet brownie with three kinds of
chocolate, an awesome layer of marshmallow and the best brownie base.
Ingredients
For the
Brownies
- 2 cups white sugar
- 1/4 teaspoon salt
- 3/4 cup vegetable oil
- 4 large eggs
- 1 1/2 cup dark cocoa powder
- 2 teaspoons vanilla
- 1/2 cup chocolate chips or chopped chocolate
For the Topping:
- 5 tablespoons butter
- 1 1/4 cups peanut butter
- 2 cups chocolate chips (or chopped chocolate)
- 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
- 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.)
Instruction
First, preheat
the oven to 350 ° F. Lightly grease a 9 x 13 inch pan.
Then, mix
the sugars and the oil and beat until homogeneous. Add eggs and vanilla and
whisk together. Beat for about two minutes.
Add the
cocoa powder and salt to the dough and mix until smooth. Add the chocolate
chips. Pour into the prepared pan.
Bake the
brownies for about 17 minutes, then garnish with marshmallows.
Continue to cook
for another 8 minutes (if you are using a different recipe for brownies, just
be sure to add the marshmallows for the last 8 minutes of cooking). Let cool
while you prepare the filling.
For the
garnish
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. Add the Rice Krispies.
Spread the
spoonfuls of the filling evenly over the top of the cooled brownies, then spread
to cover the entire top. Wait until it has completely cooled before cutting.
You can keep them in the fridge for a crunchier, fluffier brownie or on the
counter for a gooey brownie. Happy Cooking Time.
