FLOURLESS BROWNIES WITH MARSHMALLOW + PB TOPPING
/Here we are the week before Thanksgiving! Can you believe it?!? Work has kept us busy, and add homeschooling and farm animals and chores…..I love it all but still wonder how the time flies so quickly?!? Thanksgiving will look so different for us all this year! But that doesn’t stop us from baking and loving on those around us! I have to share this delicious brownie recipe I found…..the perfect compliment to all of the traditional Thanksgiving desserts!
B R O W N I ES:
2 cups white sugar
3/4 cup vegetable oil
4 large eggs
2 teaspoons vanilla
1 1/2 cup dark cocoa powder
1/4 teaspoon salt
1/2 cup chocolate chips or chopped chocolate
T O P P I N G1 bag mini marshmallows (10.5 oz. or 5.5 cups)
2 cups chocolate chips (or chopped chocolate)
1 1/4 cups peanut butter
5 tablespoons butter
3 cups Rice KrispiesD I R E C T I O N S
Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan.Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes.
Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan.
Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time). Allow to cool while you prepare the topping.
For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted. Fold in the Rice Krispies. Lightly spread warm topping mixture on warm (but cooling) brownies. Allow brownies/topping to completely cool before cutting!
I found this recipe a while back from Yammie’s Noshery and every time I make them they are delicious! It’s a tried and true recipe….I promise you will love them!!!
Wishing you all a wonderful and blessed Thanksgiving!!