As I mentioned in yesterday's post our supper club theme this month was rice. I picked dessert and yesterday posted this Rice Cheesecake with Praline Sauce. Since I don't have much experience making cheesecake and wasn't sure how it was going to come out I wanted to have a back-up dessert. Plus, our kids were at this dinner and even though my kids love cheesecake, not all children do. So I wanted to also have a child-friendly dessert. I saw these Marshmallow Crunch Brownie Bars and knew that if I didn't make them for supper club I was going to be making them at some point. So I went for it. Boy am I glad that I did! In Michelle's (Brown eyed Baker) blog post which you can find here she notes that the next time she made these she'd half the brownie recipe since the proportion of brownie to the other layers was too thick. Since I hate doing math and trying to half recipes (especially when they're unequal amounts!) I decided to make the whole brownie recipe and split it up into two pans. This meant extra brownies for us....yes! This was definitely the right way to go and all the layers were evenly balanced out. Just to note, the only slight change I made to this recipe was only using 1 1/2 cups of sugar in the brownie base. Even that seemed a lot to me with all of the other sweetness going on with these bars. 1 cup of sugar could probably be enough. These bars are so good! Everyone at supper club loved them and I've been enjoying the leftovers for days. My husband wanted to take them to work and I told him, "No way, I'm eating these!" I do recommend chilling these bars. I had left them out when we got to supper club and the chocolate top got pretty melty. I've been eating the leftovers that have been chilled and refrigerating them helps the bar keep its shape and not become a gooey mess....and yes, they are just as tasty leftover!
Marshmallow Crunch Brownie Bars
recipe VERY slightly adapted from Brown eyed Baker
Yield: 24 bars
Prep Time: 30 minutes
Cook Time: 25-30 minutes
For the Brownie Base:
4 ounces unsweetened chocolate
2/3 cup unsalted butter
1¼ cups semisweet chocolate chips, divided
1-1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, at room temperature
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
For the Toppings:
1 bag (10½ ounces) miniature marshmallows
1½ cups milk chocolate chips
1 cup smooth peanut butter (don't use natural peanut butter)
1 Tablespoon unsalted butter
1½ cups Rice Krispies cereal
1. Preheat the oven to 350 degrees F. Grease a 9x13-inch pan.
2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. 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.
4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.
5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
Family Rating: 2 thumbs up!