Crispy Peanut Butter Marshmallow Brownies - 4k video

 

Crispy Peanut Butter Marshmallow Brownies are wonderful decadent treats perfect for any occasion Fudgy brownies topped with a thick layer of gooey marshmallows and a crispy chocolate peanut butter rice layer have a great texture and flavor that is hard to resist To print the recipe check the full recipe on my blog IngredientsMakes about 9 16 servingsBrownies1 5 oz 40g semisweet chocolate1 4 cup 56g butter1 3 cup 70g sugar1 tsp 1g instant coffee1 egg1 tsp 5g vanilla extract1 tbsp 8g unsweetened cocoa powder1 4 tsp 1g salt1 4 cup 30g flourMarshmallow Layer4 5 oz 130g marshmallowsChocolate Peanut Butter Rice Topping4 oz 120g chocolate semisweet milk or a mix of the two1 2 cup 120g peanut butter creamy1 cup 20g rice cereal1 Prepare the brownies Preheat oven to 350F 180C Butter the sides and bottom of a 8x8 inch 20 X 20 cm pan and line the bottom and sides with parchment paper 2 Melt the chocolate and butter in a medium bowl over bain marie stirring occasionally until smooth Remove the pan from heat but keep the bowl over the water Add instant coffee stir in the sugar then remove the bowl from the pan Cool slightly 3 Incorporate the egg into the mixture and whisk until well combined Stir in the vanilla extract then add the flour salt cocoa powder and stir well 4 Pour the batter into the prepared pan and bake for about 18 20 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it 5 Once brownies are done top with the marshmallows 6 Bake for another 3 minutes or until puffed If necessary press them down to spread the marshmallows Cool completely 7 Prepare the chocolate rice topping Melt the chocolate and peanut butter in a medium bowl over bain marie stirring occasionally until smooth Stir in the rice cereal then spread on top of cooled brownies Refrigerate for at least 2 hours before serving Follow me

 

 

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