Crunchy Topped Peanut Butter Chocolate Brownies Recipe

This brownie recipe will knock your socks off!


6 ounces bittersweet chocolate chips (about 1 cup) or coarsely chopped bittersweet chocolate
8 tablespoons unsalted butter (1 stick), cut into 8 pieces
2 large eggs, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 cup all-purpose flour

4 cups mini marshmallows
1 1/3 cup semi-sweet chocolate chips
1 cup creamy natural peanut butter
3 tablespoons butter
2 cups crispy rice cereal


Heat the oven to 350F and arrange a rack in the middle.

Grease or line an rectangle baking dish with parchment paper.

Combine the chocolate and butter in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth.

Remove from the heat and let cool slightly, about 5 minutes.

Combine the eggs, sugar, vanilla, baking powder, and salt in a large bowl and stir with a rubber spatula until just evenly incorporated.

Add the chocolate mixture and stir until evenly combined. Add the flour and fold in until just incorporated.

Pour the batter into the prepared pan, push it to the edges in an even layer, and smooth the top. Baking for about 20 minutes.

Two minutes before they are supposed to be done, pull brownies from the oven and sprinkle marshmallows across top.

Return to oven for 2 minutes to soften marshmallows.

Remove from oven and spread soft marshmallows over top of brownies. Let cool completely on a wire rack.

Prepare topping.

Over a double boiler, melt chocolate chips, peanut butter and butter.

Add cereal and stir to coat.

Drop spoonfuls of chocolate mixture over marshmallow layer, spreading as evenly as possible.

Chill for at least 1 hour before cutting.