Fresh Flourless Marshmallow Crunch Brownies


Flourless Marshmallow Crunch Brownies Unique 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.)





























  1. Preheat the oven to 350°F. Lightly grease a 9×13 inch baking
    pan.

  2. Combine the sugars and oil and beat until well combined. Add
    in the eggs and vanilla and whisk together. Beat for about two minutes.

  3. Add the cocoa powder and salt to the batter and blend until
    smooth. Fold in the chocolate chips. Pour into prepared pan.

  4. 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.

  5. 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.

  6. 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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