Well these brownies look amazing with that crunchy type topping on the soft moist delicious brownie , i certainly will be giving these a go very soon , I am so glad I came across this recipe as I was looking for cookies but you know what I am like for brownies so I had to stop and share this one with you .. happy baking
This great recipe has been brought to you by Tammy from yoyomax12 – the diet free zone on YouTube , thanks for sharing it with us
Here below is the recipe and the video tutorial to watch both from YouTube
The brownies all my themselves are nice too, if you are looking for a basic recipe.
If you can’t find marshmallow cream where you live, you can just leave it out, it will be good anyway.
1 cup butter at room temperature
2 cups white granulated sugar
4 eggs
2 tsp vanilla
1 1/2 cups all purpose flour
1/2 cup unsweetened baking cocoa
1/2 tsp salt
1 jar (7oz) marshmallow cream
1 cup creamy peanut butter
2 cups semi-sweet chocolate chips
3 cups crisp rice cereal (Rice Krispies)
In a small bowl, combine the flour, salt and cocoa and stir. Set aside.
In a large bowl, combine the sugar and butter and cream together until light and fluffy. Blend in the eggs and vanilla.
Add the dry flour mixture and stir until combined. The batter will be thick.
Spread batter into the bottom of a greased 9×13″ pan and bake at 350F for about 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow to cool completely.
Spread the marshmallow cream over the brownies.
Place the chocolate chips and peanut butter in a large saucepan. Cook on low stirring often until melted and smooth.
Stir the cereal into the melted peanut butter/chocolate mixture and spread over the brownies.
Chill until set.
This is very nice at room temperature and the top layer does not get too soft at all.
The marshmallow cream does ooze out a little if you cut it up into pieces, but that’s okay, still awesome!
Recipe found in a Taste of Home Magazine.
