Marshmallow Crunch Brownies

My mom makes these rice crispy treats that I think are amazing. The base consists of rice krispies, corn syrup, sugar, and peanut butter and on top is spread melted chocolate and butterscotch chips. Mmmmm. So when I found this recipe which is like my mom's chocolate crispy things ON TOP of a brownie I thought to myself, my arteries are going to love this. So I made them, then read the part of the recipe that said that you should chill these completely before eating and I was sad. When I bake, I like instant gratification, even if it means I burn my tongue. So I waited, and waited, and waited, and then I couldn't wait anymore and cut a little sliver while they were still warm, and HA, jokes on them - they are good warm too! They just don't cut as nicely. These are very rich though (as I am sure you can imagine) so it took EC and me a while to get through the pan. And, he liked them better chilled while I liked them better slightly warm, but either way, make sure you have plenty milk (or other complimentary beverage of your choice) on hand.

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Marshmallow Crunch Brownies

From noshwithme.com

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Brownie Ingredients

4 ounces unsweetened chocolate

2/3 cup (1 1/2 sticks) unsalted butter

1 ¼ cups semisweet chocolate chips, divided

1 1/3 cups all-purpose flour

1 tsp baking powder

½ tsp salt

4 large eggs, room temperature

2 cups granulated sugar

2 tsp vanilla extract

Topping Ingredients

7 ounces mini marshmallows

1 ½ cups milk chocolate chips

1 cup Jif peanut butter

1 TBSP unsalted butter

1 ½ cups Rice Krispies

Preparation

Preheat oven to 350F. Grease a 9×13-inch baking pan.
In a medium saucepan, melt the chocolate, butter, and ¾ cup of the semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside. In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.
Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal,and mix well. Allow this to cool for 3 minutes or so.
Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.