It’s no secret that I love brownies — especially those with many layers. I’ve seen this recipe floating around Pinterest for a while now, but for some reason it didn’t really appeal to me. I can’t tell you why; after all, it has all my favorite things — a dark, fudgy brownie layer; marshmallow fluff; and peanut butter. Regardless of why I hesitated, I decided to make them after we returned from North Carolina. I was having cooking/baking withdrawal, and I needed something new.
My heavens, now I’m thinking — what in the world was I waiting for? These things are to die for, and I now have a new favorite brownie.
Flourless Marshmallow Crunch Brownies
- 2 cups white sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla
- 1 1/2 cup dark cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chopped chocolate
- 1 large container marshmallow fluff
- 2 cups chocolate chips
- 1 1/4 cups peanut butter
- 5 tablespoons butter
- 3 cups Cocoa Krispies
Preheat the oven to 350°F. Lightly grease a 9×13 inch baking pan. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. Bake the brownies for about 25 minutes. Allow to cool. Once cool, spread marshmallow fluff over brownies.
For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Cocoa Krispies. Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut.