Flourless Marshmallow Crunch Brownies are an indulgent dessert that combines rich, fudgy chocolate with gooey marshmallows and a crispy peanut butter-chocolate topping. With layers of texture and deep chocolate flavor, this gluten-free treat is perfect for parties, bake sales, or anytime you want something truly decadent.
Why You’ll Love This Recipe
These brownies are a dream for chocolate lovers and anyone who enjoys a variety of textures in one bite. The base is rich and fudgy without a trace of flour, making it naturally gluten-free. The marshmallow layer adds a sweet, gooey contrast, while the crunchy topping of chocolate, peanut butter, and crispy rice cereal provides the perfect finish. This recipe is easy to follow and delivers big on flavor.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Brownies:
1 cup (170g) semisweet chocolate chips
1/2 cup (115g) unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup (25g) unsweetened cocoa powder
1/4 teaspoon salt
For the Topping:
1 cup mini marshmallows
1/2 cup (120g) creamy peanut butter
1 cup (170g) chocolate chips
1 1/2 cups crispy rice cereal
directions
Preheat Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease it well.
Make the Brownies:
In a microwave-safe bowl, melt the chocolate chips and butter together in 20-second intervals, stirring between each session until smooth. Let cool slightly.
Stir in the granulated sugar. Beat in the eggs and vanilla extract until the mixture is well combined.
Sift in the cocoa powder and salt, and stir until the batter is smooth.
Bake the Brownies:
Pour the batter into the prepared baking dish and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven.
Add Marshmallows:
Sprinkle the mini marshmallows evenly over the hot brownie layer. Return to the oven for 2–3 minutes, or until the marshmallows puff slightly. Remove and allow to cool slightly.
Prepare the Crunch Topping:
In a microwave-safe bowl, melt the peanut butter and chocolate chips in 20-second intervals, stirring until smooth. Fold in the crispy rice cereal until well coated.
Top the Brownies:
Gently spread the peanut butter mixture over the marshmallow layer. Let the brownies cool completely at room temperature, then transfer to the refrigerator until fully set. Slice and serve.
Servings and timing
Servings: 12 brownies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories: Approximately 310 kcal per brownie
Variations
Nut-Free: Replace peanut butter with sunflower seed butter for a nut-free version.
Extra Chocolate: Stir chocolate chunks into the brownie batter for added richness.
Espresso Touch: Add 1/2 teaspoon instant espresso powder to the brownie batter to enhance the chocolate flavor.
Coconut Crunch: Substitute half of the rice cereal with toasted shredded coconut for a tropical twist.
White Chocolate Drizzle: Drizzle melted white chocolate over the top once the brownies have set for a visually appealing and flavorful touch.
storage/reheating
Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze in a single layer or with parchment between layers for up to 2 months. Thaw in the refrigerator or at room temperature before serving. These brownies are best enjoyed at room temperature or slightly chilled; reheating is not recommended as it can melt the topping.
FAQs
Are these brownies gluten-free?
Yes, the recipe is flourless and does not contain any gluten. Just ensure the rice cereal and other ingredients used are certified gluten-free if needed.
Can I use dark chocolate instead of semisweet?
Yes, dark chocolate chips can be used for a richer, less sweet flavor.
What’s the best way to cut these brownies cleanly?
Chill the brownies completely before slicing, and use a sharp knife wiped clean between cuts for the neatest results.
Can I make these without marshmallows?
Yes, but the texture and gooey layer will be different. You may substitute with a layer of chocolate chips or a nut butter spread.
Can I double the recipe?
Absolutely. Use a 9×13-inch baking dish and adjust baking time slightly, checking for doneness around 28–32 minutes.
Do I need to refrigerate the brownies?
While refrigeration isn’t required, it helps the topping set and makes slicing easier. Let them come to room temperature before serving if preferred.
Can I substitute the peanut butter with another nut butter?
Yes, almond butter or cashew butter work well as substitutes.
How long does the topping take to set?
It typically sets in about 1 hour at room temperature or 30 minutes in the refrigerator.
Is the brownie layer fudgy or cakey?
These brownies are rich and fudgy due to the absence of flour and the high fat content.
Can I add nuts to the brownie layer?
Yes, chopped walnuts or pecans can be folded into the batter for added crunch.
Conclusion
Flourless Marshmallow Crunch Brownies are a decadent and crowd-pleasing dessert that delivers everything you could want: fudgy chocolate, gooey marshmallow, and a crunchy peanut butter topping. Easy to prepare and even easier to love, this treat is sure to satisfy any sweet tooth. Ideal for gatherings, celebrations, or just a well-deserved indulgence at home.
Flourless Marshmallow Crunch Brownies
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Seo optimizer description about recipes with keyword:
These flourless marshmallow crunch brownies are a chocolate lover’s dream—rich, fudgy brownies topped with gooey marshmallows and a crispy peanut butter chocolate crunch. An indulgent, gluten-free dessert that’s perfect for parties, potlucks, or late-night cravings!
Ingredients
For the Brownies:
-
1 cup (170g) semisweet chocolate chips
-
1/2 cup (115g) unsalted butter
-
3/4 cup (150g) granulated sugar
-
2 large eggs
-
1 teaspoon vanilla extract
-
1/4 cup (25g) unsweetened cocoa powder
-
1/4 teaspoon salt
For the Topping:
-
1 cup mini marshmallows
-
1/2 cup (120g) creamy peanut butter
-
1 cup (170g) chocolate chips
-
1 1/2 cups crispy rice cereal
Instructions
-
Preheat Oven: Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment or grease well.
-
Make Brownies: In a microwave-safe bowl, melt chocolate chips and butter in 20-second intervals until smooth. Cool slightly. Stir in sugar, then eggs and vanilla. Sift in cocoa powder and salt; mix until smooth.
-
Bake Brownies: Pour batter into prepared pan and smooth top. Bake 20–25 minutes, or until a toothpick comes out with moist crumbs.
-
Add Marshmallows: Sprinkle mini marshmallows over hot brownies. Return to oven for 2–3 minutes until puffed. Cool slightly.
-
Make Crunch Topping: In a microwave-safe bowl, melt peanut butter and chocolate chips in intervals until smooth. Fold in crispy rice cereal.
-
Top Brownies: Spread peanut butter mixture evenly over marshmallows. Let cool and set before slicing.
Notes
-
Let brownies chill before slicing for cleaner edges.
-
Swap peanut butter for almond or sunflower seed butter for a nut-free version.
-
Use dairy-free chocolate chips and butter to make it dairy-free.
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