Now that summer is officially over (it’s the first day of fall!), we can all put away the bathing suits and shorts and pull out our cozy sweaters and flannel pajama pants. You know what that means: a little extra wiggle room in the daily diet. There is just too much good food to eat during the fall and winter to worry about a little “extra padding” that might accumulate in unwanted places. Plus, the sweaters can cover it up, right? And if the pants get a little too tight, just throw on the flannel pants. Problem solved.
These bars are over-the-top delicious. The bottom layer is a rich and fudgey brownie, which is topped with gooey marshmallows, which is then topped with a chocolate and peanut butter marshmallow topping. I’d loosen my belt for that.
A couple of notes about the recipe: it requires a few bowls for all of the different steps. However, you can reuse the saucepan for the two times you need to melt chocolate. Also, make sure you are ready to top the brownies with the marshmallows after they are done baking. I didn’t read the directions before making them (typical) and forgot to do this immediately after they were done baking. No harm done, but just a heads up.
Marshmallow Crunch Brownie Bars
from Brown Eyed Baker
4 oz unsweetened chocolate
2/3 cup unsalted butter
1 1/4 cup semisweet chocolate chips, divided
1 1/3 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
4 large eggs, at room temperature
2 cups white sugar
2 tsp vanilla extract
1 bag (10.5 oz) mini marshmallows
1 1/2 cup semisweet or milk chocolate chips
1 cup smooth peanut butter (not natural)
1 tbsp unsalted butter
1 1/2 cup Rice Krispies cereal, or any other crispy cereal
Preheat oven to 350 degrees F. Grease 9×13″ baking dish. Set aside.
For the brownies: in medium saucepan, melt unsweetened chocolate, butter, and 3/4 cup of the semi-sweet chocolate chips over medium heat. Stir occasionally while melting. After melted, remove from heat and cool for 5 minutes.
In a medium bowl, mix the flour, baking powder, and salt. Set aside. In large bowl, whisk eggs. Add sugar and vanilla and whisk to combine. Add melted chocolate and butter mixture to egg mixture, stirring to completely combine. Stir in dry ingredients and mix until combined. Add remaining chocolate chips and stir to combine.
Pour into prepared baking dish. Bake 25 to 30 minutes, or until tester comes out clean. Remove brownies from oven and immediately sprinkle marshmallows over top. Return pan to oven for an additional 2-3 minutes.
Meanwhile, place milk chocolate chips and 1 tbsp butter in that medium saucepan you used before, over medium-low heat. Stirring consistently, until melted. Once melted, remove from heat and add rice krispies, stirring to combine.
Spread mixture over marshmallow layer. Refrigerate until chilled. Cut into bars and enjoy!