Chocolate Crunch Brownies
Submitted by scook
Three epic layers in one bar: a fudgy cocoa brownie base, a blanket of marshmallow creme, and a crunchy peanut butter-chocolate chip-rice cereal topping. Think Scotcheroos meet brownies in the best possible way.
YIELD
1 1/2 dozenPREP
20 minCOOK
30 minREADY
1 hrsIf regular brownies are a solid B+, these three-layer monsters are the valedictorian.
Layer one: a buttery, fudgy cocoa brownie baked in a 13×9 pan. Layer two: marshmallow creme spread edge to edge over the cooled brownie, all sticky and pillowy. Layer three: melted peanut butter and chocolate chips stirred with crispy rice cereal, creating a crunchy, candy-bar-like cap on top.
The combination of chewy brownie, gooey marshmallow, and snappy chocolate-peanut butter crunch in every bite is the kind of thing that gets you a reputation at bake sales and potlucks.
Pro Tips
- Cool the brownies completely before spreading the marshmallow creme. Warm brownies will melt it into the batter instead of creating a distinct layer.
- Spread marshmallow creme with a wet offset spatula. It’s impossibly sticky, but a damp tool glides right through.
- Stir the cereal into the chocolate-peanut butter mixture quickly and spread it before it sets. Once it cools, it hardens fast and becomes difficult to work with.
- Chill before cutting for the cleanest slices. A sharp knife dipped in hot water between cuts helps too.
Ingredients
Directions
In a mixing bowl, cream butter and sugar; add eggs.
Stir in cocoa, flour, vanilla and salt.
Spread into a greased 13×9×2 inch baking pan.
Bake at 350℉ (180℃) for 25 minutes or until brownies test done.
Cool.
Spread marshmallow creme over cooled brownies.
In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly.
Remove from the heat; stir in the cereal.
Spread over marshmallow layer.
Chill before cutting.
Store in the refrigerator.
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