Friday, May 20, 2005

Marshmallow Crunch Brownie Bars

Marshmallow Crunch Brownie Bars (Adapted from Buttercup Bakes at Home via Culinary Concoctions by Peabody)

For the brownie layer

4 ounces unsweetened chocolate
11 tablespoons (about 2/3 cup) unsalted butter
7.5 ounces (about 1 1/4 cups) chopped bittersweet chocolate, divided
1/2 teaspoon instant espresso powder
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
2 teaspoons vanilla

For the topping

10.5 ounces miniature marshmallows
9 ounces (about 1 1/2 cups) chopped milk chocolate
1 cup smooth peanut butter
1 tablespoon unsalted butter
1 1/2 cups Rice Krispies cereal

To prepare the brownies

Preheat the oven to 350 degrees.

In a medium saucepan, add unsweetened chocolate, butter and 4.5 ounces (about 3/4 cup) bittersweet chocolate - melt over medium-low heat, stirring occasionally, until smooth. Remove from the heat, stir in espresso powder and set aside to cool for 5 minutes

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl , whisk together eggs. Whisk in sugar and vanilla until well combined. Gradually add melted chocolate mixture, stirring until combined and smooth. Add dry ingredients and stir just until combined - fold in remaining 3 ounces (1/2 cup) bittersweet chocolate.

Scoop batter into a 9" x 13" baking pan coated with nonstick spray, smoothing the top with an offset spatula. Place into the oven and bake until a toothpick placed near the corner of the pan comes out with moist crumbs attached, about 25 to 30 minutes. Remove from the oven and immediately scatter the marshmallows evenly over the top. Place pan back into the oven to soften the marshmallows, about 3 more minutes.

To prepare the topping

Meanwhile, in a medium saucepan, add milk chocolate, peanut butter and butter - heat over low heat, stirring, until smooth and combined. Remove from the heat and stir in Rice Krispies until thoroughly coated. Set aside and allow to cool for 3 to 5 minutes. Spread mixture evenly over the marshmallow layer on top of the brownies. Place pan into the refrigerator and chill until firm before cutting.

Makes about 24 bars.

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  1. This is the reason I lose weight. Just looking at those brownies have put an extra 5 ounces on my hips. ;-) Oh well I will make them anyway, eat one(if i can stop) and give the rest to my skinny neighbor.

  2. Shelisa - Sounds like a plan! I bet they would freeze ok too.

  3. These look PERFECT for my friends!
    I cook in a nut-free kitchen though. Could I just leave the peanut butter out or would that ruin the texture of the topping?

  4. School is back in session on Monday... what a wonderful treat to come home to! I think I will surprise the kids. Great pics!

  5. Tracy - Replied via e-mail

    Kim - What a great Mom you are Kim!