- 24
Ingredients
- 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
Preparation
Step 1
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.