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!
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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 just made these delicious little treats for my daughter’s friends and my hubby’s co-workers. They were a huge hit. Several people said they will be making them this weekend. I used crunchy peanut butter since I was out of creamy, and they were still really good. I’m planning on making a few of your other treats during the holidays too.
I think crunchy peanut butter would be great in this! Love that adaptation!
I made these yesterday – very tasty.
Took them to work and coworkers seemed to like. although the weight watching point counters were cutting them into teeny tiny pieces to eat them.
that’s teeny tiny pieces they could split.
I have made these twice this weekend, once for a church bake sale and then again today for my husband to take to work with him. The problem I have is that when I make the rice krispie layer, I can’t get it to spead over the marshmallow layer. Am I supposed to let the marshmallow cool first? They were fantastic with the marshmallow and peanut butter layers mixed together, but they weren’t as pretty as yours.
I’m not complaining, the taste is out of this world, just wondered what I’m doing wrong.
Jane, So happy you loved these! Admittedly, it’s not smooth sailing as far as spreading the topping – I just use an offset spatula to get it as evenly spread as possible. I usually let the marshmallows sit for about 5 minutes or so out of the oven before doing the topping.
I just made these and had the same issue – they look like crap, but they taste fantastic! LOL. I think I will maybe leave the rice krispies out next time and it would be perhaps easier to spread.
Haha! The rice krispies are soooo good though! Maybe double the topping so it’s easier to spread?
I had the same issue as well but I just use a spoon to swirl the two layers to create a marbling effect so they wouldn’t look so odd. Good to know about the cooling beforehand for the next time!!
We were invited to a friend’s for dinner, and I took these for a dessert. They were definitely a hit, and I was just glad I had taken them somewhere so I didn’t eat them all myself!! Thanks :)
Thanks for the review Pamela, thrilled that you loved these! And I agree – these are dangerous to have sitting around!
i want to make these
OMG!!!!! I made these yesterday, but I will admit that because I was short on time, I used a boxed brownie mix. Otherwise, I followed the directions and waited until they were thoroughly chilled before cutting and serving. The brownie crust was hard and the marshmallow filling was too chewy/stretchy. Good, but not great. Since then, however, I have discovered that if you zap them in the microwave just before eating, they are TO DIE FOR!!! YUMMMMM!!!! The brownie is soft and the marshmallow is nice and gooey! I will definitely make these again but serve warm.
FYI: The author commented that she would reduce the thickness of the brownie layer the next time around. I used a box and the brownie layer was slightly shorter than the other two layers combined. Definitely less brownie than shown in the posted pic.
My Gramma Gin (her name is Virginia) makes these.This is absolutely my very favorite way to eat a brownie. I’m so glad you posted a recipe, because I had no idea how my gramma made these! Now I can make them for my daughter. :)
I made these when you first posted them and my 3 daughters have been begging me to make them again! Today just might be the day!
Oh my word, these look so incredible. Must get marshmallows stat!
OMG!!! Made these for my son – he’s home from college. He says they are the best brownies I’ve ever made. I didn’t believe him so I tried one, then two, then….well you know the rest!!!! Worth every extra mile I’ll have to run tomorrow!!!
Wow, these are amazing! Thank you for this recipe in particular and your lovely blog in general :3 Have posted about these on my blog, Two Days Slow.
So awesome!! I made these and brought them into work. People said they would PAY me to bring them in again! I also had given a few to my neighbors and they were asking about them the same night! So delish!
Wow, these are amazing! I halved the brownie layer as you suggested, and they are just sinful! I brought them into work, and my coworkers who NEVER eats anything I bring in even had one, haha! Seriously a great recipe, thank you SO MUCH for sharing!
I made these a few days ago & finally sent the rest to work with my husband so i wouldn’t gain 10 pounds! I do think that the marshmallow was too thick & think i’d like to figure out how to double that yummy rice crispy/chocolate topping but the pan was really full as it was. Maybe by halving the brownie base i can do that. The brownie layer was so rich & so yummy – like fudge & brownie mixed together! YUM!
i just made this recipe last night. While i was skeptical, this really ROCKS! It is super sweet and rich….i made a couple of changes. I used 60% bittersweet chocolate for the brownie base (decadent) and semisweet chocolate for the topping. This combo was sweet enough…i can’t imagine using semi and milk choc! The bittersweet choc adds some depth and slight complexity. Heck the brownie part alone is delicious. Thanks for sharing this recipe. This is truly a keeper.
These are as amazing as they sound! I made them without the marshmallow and they were still some of the most delectable treats I have ever eaten! I am making them today for the Thanksgiving crowd- they are definitely something to be thankful for!
These look perfect for a Halloween party! Thanks for sharing this great recipe!
Ohhhh… if only I had Rice Krispies in the house….
These look WONDERFUL!!
ohhh these look so delicious!
Omg these look sooo good! All the best things rolled into one! How do you come up with such stuff! I’m going to try this soon!!
hmmmmmmmm looks and sounds delicious so it probley is!!!!
So far, I have done very well with your recipes. This is another, I want to make.
Heavenly! I recently posted some yummy very mallowy Krispy treats with caramel and chocolate. So good!
WOW. Those look AMAZING!
Wow, those look absolutely delicious.
What an amazing combination of textures! Great job.
It was the picture of these treats that had me grabbing the book “Buttercup Bakes at Home” from the store shelf! But, only after reading your blog did I have the umph to make them for the first time. Thank you! I completely agree, the brownie part is so thick – will follow your lead on the halving. Great pictures! Great Blog! :)
Wow, these look fantastic! I know what I’m making this weekend for my family gathering. Everyone is going to love me for them being so delicious and hate me for them being so sinful! Thanks for the great post:)
Yum! These look delish; they’re definitely going in the bag as a “must make”! :)
couldnt find marshmallows, and i had to change the quantity of ingredients and considering my low level cooking skills, it was great.. thx for the good blog beb :)