Description
Chocolatey flourless marshmallow crunch brownies deliver rich decadence without wheat flour. Dense chocolate base meets pillowy marshmallow and crisp cereal topping, creating a luxurious dessert experience you’ll crave again and again.
Ingredients
Scale
- 4 large eggs
- 1.5 cups (360 mL) dark cocoa powder
- 2 cups (400 g) white sugar
- ¾ cup (180 mL) vegetable oil
- ½ cup (85 g) chocolate chips or chopped chocolate
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 bag mini marshmallows (10.5 oz or 5.5 cups, 298 g)
- 2 cups (340 g) chocolate chips (or chopped chocolate)
- 1.25 cups (300 g) peanut butter
- 5 tbsps (71 g) butter
- 3 cups (85 g) Rice Krispies (gluten-free if needed)
Instructions
- Prep Oven: Preheat oven to 350°F and grease a 9×13 inch pan to prevent sticking.
- Mix Wet Base: Whisk sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy, creating a rich foundation for the brownies.
- Develop Chocolate Layer: Integrate dark cocoa powder and salt into the wet mixture, blending until uniformly chocolatey, then fold in chocolate chips for extra depth and texture.
- Initial Bake: Spread batter evenly in the prepared pan, baking for 17 minutes until the surface sets but remains slightly moist.
- Marshmallow Transformation: Blanket the partially baked brownies with mini marshmallows, returning to the oven for 8 minutes to achieve a lightly caramelized, puffy topping.
- Create Crispy Topping: Melt chocolate chips, peanut butter, and butter in a microwave-safe bowl, stirring between short heating intervals to ensure smooth consistency.
- Finish Topping: Coat Rice Krispies thoroughly with the melted chocolate mixture, creating a crunchy, glossy layer.
- Final Assembly: Spread the chocolate-covered Rice Krispies evenly over the cooled marshmallow surface, allowing the dessert to set completely at room temperature.
- Serve: Cut into square portions, revealing the indulgent layers of fudgy brownie, marshmallow, and crisp chocolate-cereal topping.
Notes
- Oven Precision: Maintain exact 350°F temperature for consistent brownie texture and even baking.
- Mixing Technique: Whisk wet ingredients vigorously to create a smooth, glossy chocolate base that ensures rich flavor integration.
- Marshmallow Timing: Watch closely during the 8-minute marshmallow toasting to prevent burning and achieve perfect golden-brown caramelization.
- Cooling Strategy: Let brownies cool completely at room temperature to help layers set and facilitate clean, precise cutting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 370
- Sugar: 31 g
- Sodium: 100 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg