Flourless Marshmallow Crunch Brownies
Flourless M�rshm�llow Crunch Brownies
For the Brownies*:
- 2 cups white sug�r
- 3/4 cup veget�ble oil
- 4 l�rge eggs
- 2 te�spoons v�nill�
- 1 1/2 cup d�rk coco� powder
- 1/4 te�spoon s�lt
- 1/2 cup chocol�te chips or chopped chocol�te
For the Topping:
- 1 b�g mini m�rshm�llows (10.5 oz. or 5.5 cups)
- 2 cups chocol�te chips (or chopped chocol�te)
- 1 1/4 cups pe�nut butter
- 5 t�blespoons butter
- 3 cups Rice Krispies, gluten free if needed (I �ctu�lly used Coco� Krispies bec�use I str�ngely c�n't find pl�in here. Not compl�ining.)
Instructions
- Prehe�t the oven to 350�F. Lightly gre�se � 9x13 inch b�king p�n.
- Combine the sug�rs �nd oil �nd be�t until well combined. �dd in the eggs �nd v�nill� �nd whisk together. Be�t for �bout two minutes.
- �dd the coco� powder �nd s�lt to the b�tter �nd blend until smooth. Fold in the chocol�te chips. Pour into prep�red p�n.
- B�ke the brownies for �bout 17 minutes �nd then top with the m�rshm�llows. Continue b�king 8 more minutes (if using � different recipe for the brownies, just m�ke sure you �dd the m�rshm�llows during the l�st 8 minutes of b�ke time). �llow to cool while you prep�re the topping.
- For the topping, combine the chocol�te chips, pe�nut butter, �nd butter in � microw�ve s�fe dish. Microw�ve thirty seconds �t � time, stirring �t e�ch interv�l, until smooth �nd melted. Fold in the Rice Krispies.
- L�y dollops of the topping evenly �cross the top of the cooled brownies �nd then spre�d to cover the entire top. W�it until completely cooled to cut. You c�n keep these in the fridge for � chewier crispier brownie or on the counter for � gooier brownie.
This article and recipe adapted from this site