Peanut Butter Marshmallow-Crunch Brownies has a mouthwatering gooey, chewy, crunchy, and smooth topping. Dee-lish!
Are you the type of person to peek into someone’s medicine cabinet? I totally am. In fact, I will slow to a near stop if I happen to drive past someone’s house at night that has all the blinds/curtains open and all the lights on. I just like to see how other people live, what they eat/drink/watch/do. It’s fascinating to me. I think that someone’s book, magazine, and music collections reveal a lot about their personality. What’s in their pantry, fridge, purse, car, closet… it’s all tell-tale about what kind of life that person lives. I wonder what someone who had never met me might think about me by peeking through my personal effects.
I’m pretty sure if someone stumbled across a tray of these brownies on the counter, they wouldn’t be able to resist themselves. Despite the sugar, butter, and marshmallows in these treats, they aren’t as indulgent as they appear. The brownie is completely whole-wheat while the topping is full of good-for-you bran bud cereal. No one has to know any of that, though. Sneaky, sneaky.
Taste: Richly chocolate with a nuttiness from the peanut butter and bran bud cereal. No one will be able to tell these brownies are actually a good source of fiber!
Texture: The texture of the brownie is best when the whole wheat flour is allowed to soften overnight, then it’s chewier and more fudgy. The topping is gooey, chewy, crunchy, and smooth.
Ease: Not difficult at all, you don’t even have to chop or melt chocolate!
Appearance: Like something you want to sink your teeth into now.
Pros: The whole wheat flour and bran bud cereal are pretty much undetectable. Not to mention these brownies are delish!
Would I make this again? Yes and yes.
How to make Peanut Butter Marshmallow-Crunch Brownies
1 cup (2 sticks) unsalted butter, softened
2 cups light brown sugar
3/4 cup Dutch-process cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla
4 large eggs
1 1/2 cups white whole wheat flour
2 cups semisweet chocolate chips
3 cups mini marshmallows
1 cup semisweet chocolate chips
1 cup smooth peanut butter
1 1/2 cups bran buds cereal
Preheat oven to 350 F. Spray a 13 x 9-inch pan with cooking spray and, if desired, line the pan with parchment paper or aluminum foil leaving an overhang on opposing sides for easy removal after baking. I like to spray the aluminum foil with cooking spray too just to make sure the brownies release.
Melt the butter in a microwave-safe bowl in the microwave. Add the brown sugar and return to the microwave. Heat until mixture is warm and brown sugar is better dissolved.
Transfer the butter mixture to a large bowl then add the cocoa, salt, baking powder, espresso powder and vanilla. Add the eggs one at a time, stirring to incorporate after each addition. Finally, add the flour and chocolate chips and mix to combine.
Transfer the batter to the prepared pan. Bake for 25 minutes. Remove from oven and sprinkle the marshmallows evenly over top of brownies. Return to the oven for 5 minutes more or until the marshmallows are puffed and softened but not browned. Remove pan from oven and allow to cool on a rack.
Heat the chocolate chips and peanut butter in a small microwave-safe bowl in the microwave, stirring frequently, until the chips have melted and mixture is smooth. Stir in bran buds. Dollop the mixture over the marshmallow-topped brownies and spread evenly. Allow to rest overnight before serving.
Adapted from King Arthur Whole-Grain Baking
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