Crispy Peanut Butter Marshmallow Brownies

These Crispy Peanut Butter Marshmallow Brownies are simply wonderful decadent treats perfect for any occasion. Fudgy brownies are topped with a thick layer of gooey marshmallows and a crispy chocolate peanut butter rice layer. They have a great texture and flavor that is hard to resist. If you are a marshmallow lover you really need to try these out and make sure to make a double batch as they don’t last long.

The recipe for these Peanut Butter Marshmallow Brownies is not difficult, takes little time to prepare and will be a guaranteed success.

How to make Crispy Peanut Butter Marshmallow Brownies

Begin by preheating your oven to 350°F (180°C). Butter the sides and bottom of an 8×8 inch (20 X 20 cm) pan, then line the bottom and sides with parchment paper for easy removal of the brownies later.

In a medium bowl, melt the chocolate and butter together over a bain-marie (double boiler), stirring occasionally, until smooth and well combined. Remove the bowl from the heat, but keep it over the water to stay warm. Stir in the instant coffee, followed by the sugar, until fully incorporated. Then, remove the bowl from the pan and allow it to cool slightly.

Once the mixture has cooled slightly, incorporate the egg and whisk until well combined. Stir in the vanilla extract, then add the flour, salt, and cocoa powder, stirring until the batter is smooth and uniform.

Pour the batter into the prepared pan and spread it evenly. Bake the brownies in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs sticking to it.

Once the brownies are done, top them with the marshmallows and return them to the oven for another 3 minutes, or until the marshmallows are puffed and slightly golden. If needed, gently press down on the marshmallows to ensure they spread evenly over the brownies. Allow the brownies to cool completely in the pan.

How to prepare the chocolate rice topping.

While the brownies are cooling, prepare the chocolate rice topping. In a medium bowl, melt the chocolate and peanut butter together over a bain-marie, stirring occasionally, until smooth and well combined. Stir in the rice cereals until evenly coated with the chocolate mixture.

Once the brownies have cooled, spread the chocolate rice topping over the top of the brownies in an even layer. Refrigerate the brownies for at least 2 hours before serving to allow them to set.

Once chilled, cut the brownies into squares and serve. Enjoy these delicious and indulgent chocolate marshmallow brownies!

Hope you will try these amazing brownies.  If you don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you.

For more similar recipes check out full collection of Brownies and Bars.

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Crispy Peanut Butter Marshmallow Brownies

5 from 1 vote

These crispy peanut butter marshmallow brownies are simply wonderful decadent treats perfect for any occasion. Fudgy brownies topped with a thick layer of gooey marshmallows and a crispy chocolate peanut butter rice layer have a great texture and flavor that is hard to resist.

Servings 16 servings

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

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Ingredients

  

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Brownies

• 1.5 oz (40g) semisweet chocolate
• 1/4 cup (56g) butter
• 1/3 cup (70g) sugar
• 1 tsp (1g) instant coffee
• 1 egg
• 1 tsp (5g) vanilla extract
• 1 tbsp (8g) unsweetened cocoa powder
• 1/4 tsp (1g) salt
• 1/4 cup (30g) flour

Marshmallow Layer

• 4.5 oz (130g) marshmallows

Chocolate Peanut Butter Rice Topping

• 4 oz (120g) chocolate , semisweet/milk or a mix of the two
• 1/2 cup (120g) peanut butter , creamy
• 1 cup (20g) rice cereal

Instructions

 

Prepare the brownies.

• Preheat oven to 350F (180C). Butter the sides and bottom of a 8×8 inch (20 X 20 cm) pan and line the bottom and sides with parchment paper.
• Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth.  Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
• Incorporate the egg into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
• Pour the batter into the prepared pan and bake for about 18-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
• Once brownies are done, top with the marshmallows.
• Bake for another 3 minutes or until puffed. If necessary press them down to spread the marshmallows. Cool completely.

Prepare the chocolate rice topping.

• Melt the chocolate and peanut butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Stir in the rice cereal then spread on top of cooled brownies. Refrigerate for at least 2 hours before serving.

Video

Nutrition

Serving: 1 bar out of 16Calories: 177kcalCarbohydrates: 21.2gProtein: 3.1gFat: 10gSaturated Fat: 4.5gCholesterol: 18mgSugar: 14.3g

Calories: 177kcal

Course: Dessert

Cuisine: American

Keyword: brownies, crispy brownies, marshmallow brownies, peanut butter brownies, Peanut Butter Marshmallow Brownies