Chewy Chocolate Peanut Butter Brownies

Chocolate peanut butter brownie on a white plate

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5 from 2 votes

Chewy Chocolate Peanut Butter Brownies

A decadent brownie topped with marshmallows and a mixture of chocolate, peanut butter, and crisp rice cereal.

Prep Time20

Cook Time25

Setting Time1

Total Time1 45

Course: Dessert

Cuisine: Universal

Keyword: brownies, chocolate, Christmas, Christmas baking, crisp rice, dessert, marshmallow, peanut butter, rice krispie treats, rice krispies, sweets

Servings: pieces

Calories: 350kcal

Author: Carissa Serink

Ingredients

1 cup all purpose flour
⅓ cup cocoa powder
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
200 g (7oz) mini marshmallows
2 cups chocolate chips
1 cup peanut butter
2 cups crisp rice cereal

Instructions

Heat oven to 350°F. Pepare a 9x13" baking pan by lining it with aluminum foil and lightly greasing the foil.
Whisk together 1 cup all purpose flour, ⅓ cup cocoa powder, and 1 teaspoon kosher salt in a medium bowl. Set aside. Add 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar to the bowl of a stand mixer (or use a large bowl and hand mixer). Beat on medium-high speed until fluffy and well-mixed.
Add 4 large eggs, one at a time, and 1 teaspoon vanilla extract. Continue beating at medium-high speed until light and fluffy. Add the flour mixture and mix at low speed until combined.
Using a spatula, spread the batter into the prepared pan. Bake for about 25 minutes, or until a toothpick inserted into the center comes out with only a few crumbs clinging on. Spread 200 g (7oz) mini marshmallows over the top (you want an even single layer of marshmallows - you may have some left over) and put back into the oven until the marshmallows are puffy and melted, about 3-5 minutes.
Add a small amount of water (1-2 inches) to a small to medium saucepan and bring to a boil. Fit a glass or stainless steel bowl into the pot so that it rests on top, not touching the water inside, making a double boiler (see note). Reduce the heat to medium low so that the water is just simmering. Add 2 cups chocolate chips and 1 cup peanut butter to the bowl, and stir until completely melted. Remove from heat and stir in 2 cups crisp rice cereal.
Very carefully spread the chocolate mixture over the marshmallows (you want to avoid mixing the two layers or squishing the marshmallows). Refrigerate just until set. Cut into small squares (they are easiest to cut at room temperature) and serve, or store in airtight containers or bags until ready to serve.

Notes

Note: If you don't have a saucepan and glass or stainless steel that fit well together, you can melt the chocolate and peanut butter in the microwave. Ensure to use a microwave safe bowl, and stir every 30 seconds to 1 minute to avoid burning.

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