Marshmallow Brownies
These super fudgy Marshmallow Brownies are topped with a layer of marshmallows as well as a chocolate, peanut butter, and Rice Krispies mixture. They’re ultra-rich, chocolatey, and decadent — the perfect way to satisfy your sweet tooth whenever it strikes!
You’ve Never Had Brownies Like This!
If you love fudgy brownies and can’t resist crazy brownie concoctions, you are absolutely, positively going to love these brownie bars. They’re part brownie, part s’more, and part Rice Krispy treat. It’s everything you know and love, baked up into one amazing dessert!
These were my go-to party dessert for ages, until I eventually made a peanut butter cup version).
I’m fairly certain that I don’t need to convince anyone here that these brownies are the ultimate in fabulous ideas. A couple of notes for you since I first made these brownie beauts …
- I am keeping the brownie recipe the same below in case anyone wants to keep using the original recipe. However, I totally recommend using my better-than-box-mix brownies as the base recipe. It has become my go-to brownie recipe, and I think it’s the best first layer when making delicious brownie concoctions.
- I have successfully made the top layer using both Sunbutter (Natural Sunbutter with the yellow lid) and almond butter (Barney Butter smooth). I do not recommend using any peanut butter or other nut butter with a lot of oil separation or the top layer will not set properly. Both of the previously mentioned products mimic the same consistency of regular peanut butter.
Key Ingredients
These Marshmallow Brownie Bars are threefold — the brownie base, the layer of marshmallow cream, and the crispy chocolate peanut butter layer on top.
For the brownies, you’ll need: unsweetened chocolate (I recommend a high-quality chocolate bar like Guittard), unsalted butter, semisweet chocolate chips. all-purpose flour, baking powder, salt, eggs (at room temperature), granulated sugar, and pure vanilla extract.
For the marshmallow layer, all you need is a bag of mini marshmallows.
And for the crispy chocolate peanut butter layer, you’ll need: milk chocolate chips, creamy peanut butter, unsalted butter, and Rice Krispies cereal. That’s it!
How To Make These Brownies
- First, do the prep work. Preheat your oven to 350 degrees F, and grease a 9×13-inch pan.
- Next, make the brownies. Make the batter as directed, then bake for 25 to 30 minutes, or until a toothpick inserted into the corner of of the pan comes out with moist crumbs.
- Make the marshmallow layer. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
- Then, make the crispy chocolate peanut butter layer. 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. Spread the mixture evenly over the marshmallow layer. Allow the assembled brownies to cool to room temperature, and then refrigerate for 30 minutes to make it easier to slice. Serve with a glass of cold milk, and enjoy!
Storage and Freezing Instructions
- Storage: The brownies can be stored at room temperature or in the refrigerator for up to 1 week in an airtight container.
- Freezing: Wrap individual brownies in plastic wrap and place in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
Tips and Variations
- Drizzle these prepared Marshmallow Crunch Brownie Bars with some salted caramel, melted chocolate, or melted peanut butter!
- If you like nuts in your brownies, feel free to add some chopped pecans or walnuts to the brownie batter!
More Recipes To Try
- Chocolate Frosted Brownies
- Fresh Peach Ice Cream
- Homemade Pineapple Ice Cream Topping
- Better-Than-Anything Cake
- S’mores Whoopie Pies
- Cheesecake Brownies
- Brownie Pudding
Marshmallow Brownies
Ingredients
For the Brownie Base
- 4 ounces (113.4 g) unsweetened chocolate
- ⅔ cup (151.33 g) unsalted butter
- 1¼ cups (225 g) semisweet chocolate chips, divided
- 1⅓ cups (166.67 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 4 eggs, at room temperature
- 2 cups (400 g) granulated sugar
- 2 teaspoons vanilla extract
For the Marshmallow Layer
- 10.5 ounce (297.67 g) bag miniature marshmallows
For the Crispy Chocolate Peanut Butter Layer
- 1½ cups (366 ml) milk chocolate chips
- 1 cup (258 g) smooth peanut butter
- 1 tablespoon unsalted butter
- 1½ cups (42 g) Rice Krispies cereal
Instructions
- Make the Brownies: Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
- 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.
- 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. Sift the flour, baking powder and salt into the mixture and stir well. Fold in the remaining ½ cup semisweet chocolate chips.
- Pour the batter into the prepared pan, smoothing it into an even layer. Bake for 25 to 30 minutes, or until a toothpick inserted into the corner of 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.
- Make the Crispy Chocolate Peanut Butter Layer: 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.
- Spread the mixture evenly over the marshmallow layer. Allow to cool to room temperature, then refrigerate for 30 minutes to make it easier to slice. The brownies can be stored at room temperature or in the refrigerator for up to 1 week.
Notes
- Equipment: 9×13-inch baking pan
- Brownies: Use your favorite brownie recipe (or a box mix!) that will yield a 9×13-inch pan of brownies. I’m partial to my better-than-box-mix brownies recipe.
- Peanut Butter Note: Do not use natural peanut butter, as it is too oily.
- Peanut Butter Substitutes: I have successfully made the top layer using both Sunbutter (Natural Sunbutter with the yellow lid) and almond butter (Barney Butter smooth).
- Storage: The brownies can be stored at room temperature or in the refrigerator for up to 1 week in an airtight container.
- Freezing: Wrap individual brownies in plastic wrap and place in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
- Recipe adapted from How Sweet Eats.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
I made this recipe for my friends birthday. She loves brownies, marshmallows and rice Krispy treats so this had all of her favorite things in one bite.
These were a BIG hit at her party, everyone wants the recipe!
I really don’t like brownies but I loved these bars, I ate 3 of them myself.
thank you I cant wait to try some of your other recipes.
I made this over the weekend. So delicious!! My kids and coworkers have been enjoying it all week. Thank you!
i love how rich is but it is not to rich,(if u know what i mean).i normally don’t get anything chocolate flavored because it HAS to be perfect amount of chocolate.kinda like hot coco or something like chocolate milk.But that might be just my opinion.
Can you make this without the peanut butter?
Can you suggest a substitution for those of us who cannot or do not eat peanut butter?
How about almond butter or sunflower butter (or whatever you normally sub for when looking at peanut buttery things)??
This is excellent, a recipe of my Mom’s. Any time a recipe calls for a brown mix. I use this brownie recipe. CAUTION you can’t eat just one ! I just bought Rice Krispies on my last trip to the store for this very recipe!
This is such a fun recipe! Brownies, rice crispy treats, and peanut butter. Why settle for one yum, when you can have them all:)
These look delicious but I’m thinking of using almond butter instead of peanut butter. Do you think it will still come out okay?
Yes! I have made these with almond butter and sunbutter and they’ve turned out great! Enjoy!
Can you correct the recipe? After making and not having the top layer set up I realize there is an error in the ingredient list. It reads: 1½ cups milk (255 grams chocolate chips).
My print version left out the parenthesis and so I added 1 1/2 milk and 255 grams chocolate chips, instead of 1 1/2 cups of milk chocolate chips. It didn’t look right but I went ahead and poured it over the top. Needless to say the rice krispies are soggy and the bars are a bit of a mess. After re-reading the instructions, I see this error and think the correction in the ingredients list will save others from this same mistake. Thanks.
Oh no, I am so sorry about this! Fixing it now!
thank you!!!! I made a second time and they LOVED the brownies.
So delicious! Two adjustments:
1. Due to time constraints, I used a fudgy brownie mix.
2. I found using mini marshmallows a little messy so I now use Fluff. The top layer is much easy to spread on 😊
The recipe sounds tempting and the photos look scrumptious, sadly these didn’t turn out well at all. I baked them for 23 minutes and that was already long enough to turn the batter into dry, crumbly cake. The marshmallows needed longer than just three minutes to melt and that probably didn’t help the moistness of the already dry batter. The peanut butter, chocolate rice crispy frosting was ok, however, I used semi sweet chocolate because I feared they might be way too sweet. I have to say, they are inedible and I absolutely hate to throw food away. The marshmallows have turned into gum, and when taking a bite, the batter layer disintegrates in your hands. I’m not new to baking and I use quality bakeware – made these in one of my anodized aluminum 13 x 9 USA Pan and never had problems with them.
May I substitute marshmallow fluff instead of the mini marshmallows?
Hi Sara, You can, but the texture of that layer will be much different and way messier/gooey-er.
I made this recipe over the weekend. Overall, my family found it too sweet (is there such a thing?). They described it as “over the top.” I have a high tolerance for sweet. I like it, but am only able to eat a very small amount at a time.
The top layer definitely needed time to set-up in the fridge before serving. However, once it set, it gets too hard if stored in the fridge.
I made these last weekend, and I absolutely love them!! Delicious brownie base (wow, I could eat a million of those by themselves), made even more magical and delicious by the marshmallows and crunchy top layer! I kept the extras in a tupperware in the fridge, which made for an easy late night treat. Yum!
Wow ! So yummy Big hit ! Thank You from a brown eyed baker too.
These look like gooey sweet heaven! I love anything with chocolate and peanut butter and this is yet another awesome way to enjoy them together. Can’t wait to try making them!
Wow! So decadent and delicious!
Such a great recipe!!! Lovely blog, added you to my follow list.
This recipe looks delicious! I can’t wait to try it this weekend.
Ahhh….these look so intensely good! I’m drooling!
Kari
http://sweetteasweetie.com/duck-tacos-orange-cherry-salsa/
These bars look amazing! I need to try and make them asap!
Paige
http://thehappyflammily.com
Your photos SLAY me! These look amazingly nom!!
Rebecca
xx
Healthy and delicious. Looks like a piece of art. Thanks for sharing.
I’ve baked many Browneyedbaker’s recipes and I can’t wait until these come out of the oven! I had to jump back onto the computer because step #6 didn’t print so…… the batter tasted yummy, and I’m sure a hot marshmallow brownin is going to taste even better!
Made these yesterday for school staff year-end appreciation treat. Next time, I will allow to cool for an hour before adding/spreading the choc peanut butter topping. I think it will help it spread easier. They cut easily and perfectly with a sharp nice, and look beautiful in a platter. Of course, I got some high-fives!!!!!!!
These were amazing, very rich. My family gobbled them right up!
OMG these are so yummy!!!!!!!!! Thanks for the recipe
Some questions…Some said this bar was way too sweet and suggested using bittersweet chocolate. Would cutting back the sugar in the brownie have made any impact on the sweetness? Also, would melting and combining the marshmallow, rice cereal and chocolate together solve the issues faced with marshmallow bubbling up when trying to spread it rather than making them two separate layers? Third, would making these in a cupcake tin (regular or mini) and then top with marshmallow followed by the chocolate/rice mixture or a mixture of all 3 work? It sounds like a great treat but if they are too sweet, it is a turn off.
Hi Dianna, I definitely think that things like sweetness, spiciness, etc are extremely subjective, as everyone’s taste buds are completely different. What might be too sweet or too spicy for one person might be just right for another. I’d recommend making the recipe as-is, then determining if you want to make any adjustments (I actually recommend doing this for any new recipe).