Marshmallow Creme Crunch Brownies
There's so much to love about these brownies, from the fudgy brownie bottom to the marshmallow creme center and the crunchy chocolate and peanut butter topping. They are one of my top 10 favorites.
Equipment
- 1 9x13 pan
Ingredients
Brownie Layer
- 1 cup unsalted butter, softened to room temperature , 2 sticks
- 2 cups sugar
- 6 tablespoons cocoa
- 4 eggs, large, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
Marshmallow Layer
- 7 oz marshmallow creme
Crunchy Topping
- 1 cup creamy peanut butter
- 12 oz semisweet chocolate chips
- 3 cups Rice Krispies cereal
Instructions
Brownie Layer
- Heat oven to 350°F. Grease 9x13 pan.
- In the bowl of an electric mixer fitted with paddle attachment, beat butter. Add sugar and beat on medium-high until well combined, about 3 minutes. Beat in cocoa.
- Add the eggs, vanilla, and salt.
- Gradually add flour, slowly beating just until combined.
- Spread in 9x13 well-greased pan or a pan lined with baking paper. Bake for 25-28 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Marshmallow Layer
- Spread marshmallow creme onto cooled brownies.
Crunchy Topping
- Melt peanut butter and chocolate chips together over low heat, stirring constantly. Remove from heat and stir in cereal. Spread over marshmallow creme layer.
- Chill before serving. Store in refrigerator. Serve at room temperature.
Nutrition
Calories: 350kcalCarbohydrates: 41gProtein: 5gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 48mgSodium: 186mgPotassium: 183mgFiber: 2gSugar: 29gVitamin A: 516IUVitamin C: 2mgCalcium: 23mgIron: 3mg
All text and images © Staci Mergenthal • Random Sweets
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