from Buttercup Bakes at Home
I was really surprised at the attention these brownies received when I brought them to church yesterday for the youth. I think 7 people who saw or tried them asked for the recipe. So here it is.
*you could make these with a brownie mix and skip to the part where you bake them, making it much easier, and I think just as good (what can I say? I love brownie mixes!)
4 oz unsweetend chocolate
1 1/3 sticks plus 1 Tbsp unsalted butter
¾ c semisweet chocolate chips
1 1/3 c flour
1 tsp baking powder
½ tsp salt
4 lg eggs at room temperature (leave at room temp ~30 min before baking, or if in a hurry I fill a bowl with warm water and let them sit in it while I get the other ingredients ready)
2 c sugar
2 tsp vanilla extract
1 (10 ½ oz) package mini marshmallows
1 ½ c semi sweet chocolate chips
1 c smooth peanut butter
1 Tbsp unsalted butter
1 ½ c crispy rice cereal
Preheat to 350
In med saucepan, melt chocolate, butter, and ¾ c of chocolate chips on medium heat.
Stir occasionally while melting. Set aside and cool for 5 minutes.
In a medium bowl, sift flour, baking powder, and salt. Set aside.
In large bowl, whisk eggs thoroughly. Add sugar and vanilla. Stir in melted ingredients, mix well. Stir in the sifted dry ingredients, mix well.
Pour batter into pan and even with spatula. Bake 25-30 mins or until a tester inserted in center of pan comes out with moist crumbs.
Remove from oven and immediately sprinkle marshmallows on top. Return pan to oven for 3 more minutes.
While baking, place chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add cereal and mix well. Allow to cool 3 mins or so. Spread the mixture evenly over marshmallow layer. Refrigerate until chilled before cutting (we didn’t -we ate them right away and liked them better warm, then refrigerated. We like them best warmed in the microwave.)
sub by: dalyce