Brownies are topped with a peanut butter-flavored marshmallow rice krispy treat!
Author: Eva Bakes
1 and ¼cupssemisweet chocolate chipsdivided
1 and 1/3cupsall-purpose flour
4large eggsat room temperature
1bag10½ ounces miniature marshmallows
1 and ½cupsmilk chocolate chips
1cupsmooth peanut butterdon’t use natural peanut butter
1 and ½cupscrispy rice cereal
Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
Make the brownie layer
In a medium saucepan over medium heat, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips. Stir occasionally while melting. Set the mixture aside and let it cool for 5 minutes.
In a medium bowl, sift together the dry ingredients - flour, baking powder and salt. Set aside.
In a separate large bowl, whisk the eggs. Gradually add the sugar and vanilla and whisk until it is well mixed. Slowly incorporate the melted ingredients into the egg mixture, and mix well. Then add in the dry sifted ingredients and mix. Finally, fold in the remaining ½ cup semisweet chocolate chips.
Pour the batter into the prepared pan, and even out the top with a spatula. Bake for 25 to 30 minutes. If you poke a toothpick into the corner of of the pan, you should see moist crumbs.
Remove the brownies from the oven and immediately top them with the marshmallows. Bake the pan for an additional 3 minutes and remove from the oven to let it cool slightly.
Make the crispy layer
While the brownies are baking once more, melt the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan over low heat. Keep stirring until it is completely melted. Remove the mixture from the from heat, add the crispy rice cereal and mix well. Allow to cool for 3 minutes.
Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.