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Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A close girlfriend's mom used to own a coffee shop and sold these brownies. They were so delicious! I asked her for the recipe and every time I serve them I get rave reviews. Everyone knows you can't go wrong with peanut butter and chocolate!

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
24
Yield:
1 9x13-inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

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  • Beat sugar and butter with an electric mixer until fluffy. Beat in eggs and vanilla.

  • Mix flour, cocoa powder, and baking powder together in a small bowl. Add to the egg mixture, beating until smooth. Spread batter into the prepared pan.

  • Bake in the preheated oven until set, about 15 minutes. Remove from the oven and top with marshmallows. Continue baking for 3 minutes. Allow to cool.

  • Meanwhile, melt butter peanut butter and chocolate chips in a small saucepan over low heat. Stir until smooth. Fold in rice cereal. Spread over the marshmallow later. Refrigerate until firm enough to slice, 1 to 2 hours.

Nutrition Facts

198 calories; protein 4.2g; carbohydrates 21g; fat 11.9g; cholesterol 25.7mg; sodium 107mg. Full Nutrition
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Reviews (1)

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Most helpful positive review

Rating: 4 stars
05/01/2020
I halved the recipe and used an 8" x 8" pan. Other than that, I stuck to the recipe. These are very tasty, but I can't help but point out a couple of things. The brownie layer is VERY thin, and is very soft. It didn't "set" up nicely, as I had expected. Second, after you add the marshmallows, you need to really watch it. Mine puffed up, and then totally deflated while cooling, into a layer of marshmallow goo! I think you really need to take them out when the marshmallows are still holding their shape, and not puffed. I think these would have been much better had that layer help up better. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/25/2020
I would call this more of a delicious multi-level bar cookie. I deducted a star as I feel two tablespoons of cocoa is not enough. The batter looked pale so I doubled the cocoa to make it more rich. It’s a very thin layer of brownie in the 13” x 9” pan, so if you are looking for a thicker brownie, I would use a 11” x 8” pan. The marshmallow layer took longer than 3 minutes to bake. After baking for 10 minutes, they still were not melted and I was afraid that the brownie might become dry, so I turned on the broiler and that accomplished it. Brownie layer and marshmallows were perfectly done. Final layer was done as written. Very rich and delicious. Will make again. Read More
Rating: 4 stars
04/30/2020
I halved the recipe and used an 8" x 8" pan. Other than that, I stuck to the recipe. These are very tasty, but I can't help but point out a couple of things. The brownie layer is VERY thin, and is very soft. It didn't "set" up nicely, as I had expected. Second, after you add the marshmallows, you need to really watch it. Mine puffed up, and then totally deflated while cooling, into a layer of marshmallow goo! I think you really need to take them out when the marshmallows are still holding their shape, and not puffed. I think these would have been much better had that layer help up better. Read More