Description

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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

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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.