YIELD: 24 bars
For the Brownie Base
4 ounces unsweetened chocolate
⅔ cup (151 grams) unsalted butter
1¼ cups (213 grams) semisweet chocolate chips, divided
1⅓ cups (189 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 eggs, at room temperature
2 cups (397 grams) granulated sugar
2 teaspoons vanilla extract
For the Marshmallow Layer
1 (10.5-ounce) bag miniature marshmallows
For the Crispy Chocolate Peanut Butter Layer
1½ cups milk (255 grams) chocolate chips
1 cup (270 grams) smooth peanut butter
1 tablespoon unsalted butter
1½ cups (42 grams) Rice Krispies cereal
- Make the Brownies: Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
- In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
- In a large bowl, whisk the eggs thoroughly. Add the sugar and vanilla, and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Sift the flour, baking powder and salt into the mixture and stir well. Fold in the remaining ½ cup semisweet chocolate chips.
- Visit Marshmallow Crunch Brownie Bars @ browneyedbaker.com for full directions.