These brownies have it all. Chocolate. Peanut Butter. Marshmallow. Crunchiness. If you need a casual dessert for a crowd of any age, may I suggest these? Even my friend who doesn’t like chocolate likes these brownies.
When we moved to Melbourne, I took my two smallest cookbooks with me – A Pampered Chef one and a thick, paperback Betty Crocker book. This was before Pinterest and blogs, so those cookbooks were well used. This recipe was discovered during our first year in there, and they were love at first taste. We coined them “Brownie Trax” for our good Texan friend who liked them so much. I can’t make these and not think of Trax, our friends and our time in Oz.
Of course, Australia didn’t have Fluff (I think they do now), so I had to melt mini marshmallows in lieu of the fluff. It worked!
Chocolate Crunch Brownies
- 2 cups sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup all-purpose flour
- 6 tbsp unsweetened cocoa powder
- 2 tsp vanilla
- 1/2 tsp salt
- 1 (7-ounce) jar marshmallow creme
- 2 cups semisweet or bittersweet chocolate chips (I use bittersweet)
- 1 cup creamy peanut butter
- 3 cups crisp rice cereal
Preheat the oven to 350.
Combine the sugar and butter in a large mixing bowl or stand mixer with the beater blade. Beat at high speed until creamy, scraping the bowl occasionally. Add the eggs, beating until blended. Stir in the flour, cocoa powder, vanilla and salt. Spoon into a greased 9x13-inch baking pan.
Bake for 25 minutes or until the edges begin to pull away from the sides of the pan. Cool in the pan on a wire rack.
Spread with the marshmallow creme.
Combine the chocolate chips and peanut butter in a 2-quart saucepan. Cook over low heat until blended, stirring constantly. Remove from heat. Stir in the cereal. Spread over the prepared layers.
Chill in the refrigerator until set. Cut into 36 bars.
Store, covered, in the refrigerator.
Source: The Pampered Chef: The Kitchen is the Heart of the Home