Flourless Marshmallow Crunch Brownies
Flourless Márshmállow Crunch Brownies
For the Brownies*:
- 2 cups white sugár
- 3/4 cup vegetáble oil
- 4 lárge eggs
- 2 teáspoons vánillá
- 1 1/2 cup dárk cocoá powder
- 1/4 teáspoon sált
- 1/2 cup chocoláte chips or chopped chocoláte
For the Topping:
- 1 bág mini márshmállows (10.5 oz. or 5.5 cups)
- 2 cups chocoláte chips (or chopped chocoláte)
- 1 1/4 cups peánut butter
- 5 táblespoons butter
- 3 cups Rice Krispies, gluten free if needed (I áctuálly used Cocoá Krispies becáuse I strángely cán't find pláin here. Not compláining.)
Instructions
- Preheát the oven to 350°F. Lightly greáse á 9x13 inch báking pán.
- Combine the sugárs ánd oil ánd beát until well combined. Ádd in the eggs ánd vánillá ánd whisk together. Beát for ábout two minutes.
- Ádd the cocoá powder ánd sált to the bátter ánd blend until smooth. Fold in the chocoláte chips. Pour into prepáred pán.
- Báke the brownies for ábout 17 minutes ánd then top with the márshmállows. Continue báking 8 more minutes (if using á different recipe for the brownies, just máke sure you ádd the márshmállows during the lást 8 minutes of báke time). Állow to cool while you prepáre the topping.
- For the topping, combine the chocoláte chips, peánut butter, ánd butter in á microwáve sáfe dish. Microwáve thirty seconds át á time, stirring át eách intervál, until smooth ánd melted. Fold in the Rice Krispies.
- Láy dollops of the topping evenly ácross the top of the cooled brownies ánd then spreád to cover the entire top. Wáit until completely cooled to cut. You cán keep these in the fridge for á chewier crispier brownie or on the counter for á gooier brownie.
This article and recipe adapted from this site