I discovered this Marshmallow Crunch Brownies recipe while trying to use up a bag of marshmallows and craving homemade brownies with a twist. Instead of simply browning marshmallows on top, this recipe layers gooey marshmallows over rich brownies, then finishes them with a crunchy peanut butter–chocolate topping that includes crispy rice cereal. The result is a decadent, textured bar with fudgy brownie, pillowy marshmallow, and a crunchy, peanut-buttery chocolate layer.
These brownies are especially indulgent and the recipe makes a large batch, so they’re perfect for sharing with friends, neighbors, or bringing to gatherings. I adjusted the method slightly after my first attempt—letting the marshmallow layer cool briefly before spreading the peanut butter–chocolate mixture helps keep distinct layers instead of creating a marbled effect.
Marshmallow Crunch Brownies
Ingredients
Brownie Ingredients:
- 4 ounces (113 g) unsweetened chocolate squares
- ⅔ cup (150 g) unsalted butter
- 1 ¼ cups (213 g) semi-sweet chocolate chips, divided (dark chocolate works well)
- 1 ⅓ cups (160 g) all-purpose flour, (stir, spoon & level)
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs, room temperature
- 2 cups (400 g) granulated sugar
- 2 tsp vanilla extract
Topping Ingredients:
- 7 ounces (198 g) mini marshmallows
- 1 ½ cups (255 g) milk chocolate chips
- 1 cup (264 g) creamy peanut butter
- 1 Tbsp (14 g) unsalted butter
- 1 ½ cups (40 g) Rice Krispies
Instructions
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Preheat oven to 350˚F (175˚C).
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Grease a 9×13-inch baking pan.
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In a medium saucepan over medium heat, melt the unsweetened chocolate, the ⅔ cup butter, and ¾ cup of the semi‑sweet (or dark) chocolate chips. Stir occasionally until smooth. Remove from heat and let cool for about 5 minutes.
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In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
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In a large bowl, whisk the eggs until combined, then add the sugar and vanilla. Pour the slightly cooled chocolate mixture into the egg mixture and stir until fully incorporated.
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Fold the dry ingredients into the wet ingredients until just combined. Stir in the remaining ½ cup semi‑sweet (or dark) chocolate chips.
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Spread the batter evenly in the prepared pan. Bake 25–30 minutes, or until a tester inserted near a corner comes out with moist crumbs.
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Remove the pan from the oven and immediately sprinkle the mini marshmallows evenly over the hot brownies. Return the pan to the oven for about 3 minutes to soften the marshmallows. Remove and chill in the refrigerator for 5–10 minutes to set slightly.
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Meanwhile, in a medium saucepan over low heat, melt the milk chocolate chips with the peanut butter and 1 tablespoon butter, stirring constantly until smooth. Remove from heat, stir in the Rice Krispies, and let the mixture cool for a few minutes so it thickens slightly.
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Spread the peanut butter–chocolate–Rice Krispies mixture evenly over the marshmallow layer. Refrigerate until fully chilled and set before cutting into squares.
Notes
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