Marshmallow crunch brownies are a delightful treat that brings together rich brownies, gooey marshmallows, and a satisfying crunch. This combination creates a dessert that is not only indulgent but also fun to make and share. Whether you’re baking for a special occasion or just treating yourself, these brownies will certainly impress anyone who takes a bite.
Why We Love This Marshmallow Crunch Brownies
You will adore these marshmallow crunch brownies for their perfect balance of textures and flavors. The fudgy brownie base provides a dense and chocolatey foundation that melts in your mouth. As you take a bite, the chewy marshmallows bring a delightful softness that contrasts beautifully with the crunchy topping. This combination satisfies both your sweet tooth and your craving for something crispy. Additionally, these brownies are quick and easy to prepare, making them an ideal choice for any home baker, regardless of skill level. The unique blend of ingredients creates a rich dessert that looks as good as it tastes, making it suitable for gatherings, parties, or simply enjoying at home.
Ingredients for Marshmallow Crunch Brownies
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups mini marshmallows
- 1 cup crunchy rice cereal
- ½ cup chocolate chips
Directions
Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a large saucepan, melt the unsalted butter over medium heat. Once melted, remove it from the heat and stir in the granulated sugar until well combined.
Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and stir until smooth.
In a separate bowl, combine the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the melted butter and egg mixture, stirring until fully combined and no flour streaks remain.
Gently fold in the mini marshmallows and chocolate chips to the brownie batter until evenly distributed.
Pour the brownie batter into your prepared baking pan, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs, not wet batter.
While the brownies bake, prepare the crunchy topping. In a medium bowl, mix the crunchy rice cereal and an additional cup of mini marshmallows.
When the brownies are done baking, remove them from the oven. Immediately sprinkle the marshmallow and rice cereal mixture over the hot brownies, pressing down gently.
Return the pan to the oven and bake for an additional 5-10 minutes, just until the marshmallows on top are puffy and starting to turn golden.
Allow the brownies to cool completely in the pan. Once cooled, use the parchment paper to lift them out, and cut into squares.
How to Serve Marshmallow Crunch Brownies
Serving marshmallow crunch brownies is about presentation and pairing to elevate your dessert experience. Start by cutting the brownies into generous squares, exposing the gooey marshmallow and crunchy topping. Place them on a decorative platter or individual dessert plates to make them visually appealing. You can dust the top with powdered sugar for an elegant touch or drizzle melted chocolate on top for added richness. A scoop of vanilla ice cream beside each brownie adds a cool contrast and creamy texture, making every bite an indulgent treat. For a special occasion, consider adding fresh blueberries or strawberries on the side for a splash of color and a fruity complement. This combination will not only enhance the flavors but also make your dessert table stand out.
Expert Tips for Marshmallow Crunch Brownies
To ensure your marshmallow crunch brownies turn out perfectly every time, consider these expert tips. First, make sure your ingredients are at room temperature, especially the eggs. This helps create a smooth batter that incorporates air better, resulting in a fluffy texture. When measuring your flour and cocoa powder, avoid packing them into the measuring cup; instead, spoon them in and level off with a knife for accurate amounts. To prevent the marshmallows from sinking too deep into the batter, reserve some to sprinkle on top before baking. This keeps them fluffy and visible. If you prefer a richer chocolate flavor, you can substitute half the cocoa powder with melted dark chocolate. Always allow the brownies to cool completely before cutting them; this helps you achieve cleaner edges. Finally, if you’re using a metal pan, reduce the baking time slightly, as metal pans conduct heat more efficiently than glass.
How to Store Marshmallow Crunch Brownies
Storing your marshmallow crunch brownies correctly ensures they remain fresh and tasty for days. Allow the brownies to cool completely in the pan before storing to avoid excess moisture buildup. To store, place the cut brownies in an airtight container. If you stack them, use parchment paper between the layers to prevent sticking. You can store them at room temperature for up to three days or in the fridge for a week. If you want to keep them longer, consider freezing them. Wrap each brownie individually in plastic wrap, then place them in a freezer-safe container or bag. They can last in the freezer for up to three months. When ready to enjoy, simply thaw them at room temperature for a few hours or warm them in the microwave for a few seconds.
Variations of Marshmallow Crunch Brownies
Feel free to get creative with your marshmallow crunch brownies by trying out different variations. For a nutty twist, incorporate chopped nuts such as walnuts or pecans into the batter. The added crunch and flavor will complement your brownies beautifully. You might also experiment with flavored marshmallows like strawberry or cinnamon for a unique taste. If you want to add fruit, mix in some chopped fresh cherries or raspberries to the brownie batter for a burst of flavor. For a tropical touch, consider adding shredded coconut to the topping or replacing the crunchy rice cereal with granola. To cater to dietary restrictions, you can make gluten-free brownies by substituting all-purpose flour with a gluten-free blend. Alternatively, you can create a vegan version by replacing eggs with flaxseed meal and using plant-based butter. Each variation will give a new twist to your dessert and keep things exciting!
FAQ about Marshmallow Crunch Brownies
When it comes to marshmallow crunch brownies, you may have a few questions about the process and ingredients. One common question is, “What can I use instead of mini marshmallows?” If you can’t find mini marshmallows, you can chop regular marshmallows into smaller pieces. Another frequent query is, “How do I get marshmallows to stay on top of the brownies?” To keep marshmallows from sinking during baking, mix some into the batter and sprinkle the rest on top shortly before finishing baking. You could also wonder, “Can I make these brownies ahead of time?” Yes! You can prepare the brownies a day in advance and store them covered at room temperature. Finally, “How are marshmallow crunch brownies different from regular brownies?” The unique combination of chewy marshmallows and crunchy topping differentiates these brownies, giving them added texture and flavor that regular brownies simply don’t have.
Marshmallow Crunch Brownies
Ingredients
Brownie Base
- 1 cup unsalted butter Melted
- 2 cups granulated sugar
- 4 large eggs At room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour Measured correctly
- 1 cup cocoa powder Reduce for darker flavor
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups mini marshmallows Reserve some for topping
- ½ cup chocolate chips Semi-sweet recommended
Crunchy Topping
- 1 cup crunchy rice cereal
- 1 cup mini marshmallows For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large saucepan, melt the unsalted butter over medium heat. Once melted, remove it from the heat and stir in the granulated sugar until well combined.
- Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and stir until smooth.
- In a separate bowl, combine the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the melted butter and egg mixture, stirring until fully combined.
- Gently fold in the mini marshmallows and chocolate chips until evenly distributed.
- Pour the brownie batter into your prepared baking pan, spreading it evenly.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out with moist crumbs.
- Prepare the crunchy topping by mixing the crunchy rice cereal and an additional cup of mini marshmallows in a medium bowl.
- When the brownies are done baking, remove them from the oven and sprinkle the topping mixture over the hot brownies, pressing down gently.
- Return the pan to the oven and bake for an additional 5-10 minutes, until the marshmallows are puffy and golden.
Cooling and Serving
- Allow the brownies to cool completely in the pan, then lift them out using the parchment paper and cut into squares.
- Serve on a decorative platter or individual dessert plates. Optional: dust with powdered sugar or drizzle with melted chocolate.
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