Marshmallow Crunch Brownies

Last night, Luke and I went to Finale in Cambridge.  For those of you who haven’t heard of this magical place, it is a “desserterie,” or a restaurant that specializes in desserts.  You can get savory food there too, but I’m all about the dessert.

We ordered a sampler platter since it was so hard to choose just one dessert, and boy was it tasty.  If you’re ever in the Boston area, I would definitely recommend a stop at Finale.

Now on to the brownies.  As you can see, there’s a lot going on with these guys.  It’s a layer of brownie, topped with marshmallows, then topped off with a peanut butter chocolate crisp rice cereal mixture.  The contrast of flavors and textures is out of this world good.

Marshmallow Crunch Brownies

Adapted from Brown Eyed Baker

Makes one 9X13” pan

For the Brownie Base:
4 ounces unsweetened chocolate
2/3 cup unsalted butter
1¼ cups semisweet chocolate chips, divided
1-1/3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
4 large eggs
2 cups granulated sugar
2 tsp vanilla extract

For the Toppings:
1 bag (10½ ounces) miniature marshmallows
1½ cups milk chocolate chips
1 cup smooth peanut butter (don’t use natural peanut butter)
1 Tbsp unsalted butter
1½ cups Rice Krispies cereal

 

Preheat the oven to 350 degrees F. Grease a 9×13-inch pan and set aside.

For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.

In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.

Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.

Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes, then remove from oven.

Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a small saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.

Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

 

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