Last week I had a staff meeting/ dessert potluck, so I decided to try out a new recipe and bring these brownie treats. It's pretty hard to resist a brownie, but add in the extra chocolate, peanut butter and the crunch from the rice krispies? These are impossible to turn down! The recipe comes together quickly too, which was good because I didn't start making these until about 9:00 the night before (hence, the dark pictures). Despite my late start on baking, I still sampled one of these as I was cutting them up and getting them ready to go.
I must confess, I am a part-time chocoholic...I had my chocolatey brownie with a glass of...chocolate milk. On second thought, regular old skim milk may have been a better choice. Anyhow, the brownies were a big hit at the staff meeting, and I think the basket made a few rounds of the table. Whatever was left over was quickly spoken for when left in the office for the afternoon.
This recipe is definitely worth trying out the next time you have a gathering that requires a dessert of some type, or just make them for the love of chocolate...you won't be disappointed.
- 4 oz unsweetened chocolate
- 2/3 cup butter
- 1 1/4 cup semisweet chocolate chips
- 1/3 cup cocoa powder
- 1 1/3 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 2 cups sugar
- 1 tsp vanilla
Crispy Chocolate Marshmallow Topping
- 1 bag miniature marshmallows (about 4 cups)
- 1 1/2 cups milk chocolate chips
- 1 cup smooth peanut butter (don't use natural peanut butter)
- 1 tbsp butter
- 2 cups rice krispies cereal
Preheat oven to 350F. Line a 9x13" pan with parchment paper (for easy removal). Melt the unsweetened chocolate, butter, 3/4 cup semisweet chocolate chips and cocoa powder together over medium heat, then set aside to cool for 5 minutes. Sift together the flour, baking powder and salt and set aside. In a large bowl, whisk the eggs until frothy then add in the sugar and vanilla and whisk until combined. Stir in the melted chcolate and mix until combined then add the dry ingredients and mix well. Fold in the remaining 1/2 cup chocolate chips. Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes (or until a toothpick inserted in the center comes out with a few moist crumbs)
When the brownie layer is almost done baking, melt the milk chocolate chips, peanut butter and butter together over low heat (you can use the same pan you already used). Remove the pan from the heat and stir in the Rice Krispies.
As soon as the brownie layer comes out of the oven, spread the marshmallows over the surface and return the pan to the oven for 3 more minutes. Take the pan out of the oven and spread the chocolate-peanut butter mixture over the top.
Refrigerate for at least one hour before cutting. The brownies keep well in a sealed container for a few days (if they last that long)
Recipe adapted from Brown Eyed Baker