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.

Oreo-Chunk Brownies

So remember how last time I was talking about making the rolls to enter a door prize drawing? Well, I was talking to EC on the phone while driving home from work on Thursday, and he said I had gotten something in the mail from University Housing. I was curious, so I had him open it over the phone. In it was a letter thanking me for coming to the potluck and informing me that I was a winner of one of the door prizes! I was/am so excited to win, because I never win anything! We won a $5 gift card to Starbucks which, as BFF told me, means I can get the good kind of hot chocolate with Whipped Cream. So I think from now on I will call those rolls "Award Winning Rolls", I think it is fitting.
I found this Brownie recipe one day while I was looking for recipes of things to do with Marscapone cheese. I don't know why this recipe popped up, but it did, and I have been wanting to try it ever since. These brownies are delicious! I don't own a 12x18x1 pan, and even if I did that is WAY too much brownie for EC and I, so I split the recipe in half. Unfortunately, it was still too much batter for my 8x8 pan, so I ended up with really thick 8x8 brownies and a thinner, nicer 8 inch cake pan of brownies. I can't say enough how yummy these brownies were, fudgey, perfect with ice cream, and they had Famous Amos chocolate sandwich cookies in them (I am too cheap to buy Oreos), mmmmm.

Oreo-Chunk Brownies
From Recipegirl.com

1 lb (4 sticks) unsalted butter
1 lb semi-sweet chocolate chips or chopped semi-sweet chocolate
6 ounces unsweetened chocolate, chopped
2 Tbs instant espresso powder (I used hot chocolate powder)
7 large eggs
2 Tbs pure vanilla extract
2¼ cups granulated sugar
1¼ cups all-purpose flour, divided
1 Tbs baking powder
1 tsp salt
4 cups broken Oreos (about 40 cookies- 1 package)

Preheat oven to 350°F. Butter and flour 12x18x1-inch pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).

In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.

In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.

In a medium bowl, sift together 1 cup of flour, baking powder, and salt, then add to batter. In a small bowl, stir Oreos and remaining ¼ cup flour. Stir cookies into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula.

Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut. Dump the chilled brownie pan onto a large cutting board, peel off the foil and cut into squares.