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Honestly, is there is anything better than a warm, gooey brownie? Yes! Flourless brownies, covered in marshmallow, peanut butter, more chocolate, and crunchy peanuts and rice cereal! They are fudgey, chocolatey, have a little bit of crunch and will fill your belly with decadence. This recipe can be made with a standard box mix brownie as the base. I promise, though, you will love these flourless brownies as the anchor to all of theme amazing toppings. These brownies are like a peanut butter cup mixed with s’mores and I do not think you can top that?
Flourless Brownies
As I noted, you can skip this portion of the recipe and skip to the toppings portion to top any box of brownie mix (or your own brownie recipe). But I love this recipe because one, it is gluten friendly for those in your friends and family who are sensitive, and two, it’s simple!
Start by preheating the oven to 350° and line a 9×13 pan with parchment paper and/or baking spray. In a large mixing bowl, mix 2 cups of granulated sugar and 3/4 cups of vegetable oil until combined. Add in the 4 large eggs, one at a time, and whisk until completely combined before adding the next. Now, add in the 1 1/2 tsp of vanilla extract and 1/2 tsp of almond extract (optional) and whisk for 1 minute.
Whisk in the 1 1/2 cup of dark cocoa powder and a pinch of salt until combined, then fold in the 1/2 cup of semi sweet chocolate chips. Pour the batter into the lined pan. Bake the brownies for 16-17 minutes, and then top with 1 bag (10oz) of mini marshmallows and bake for an additional 6-8 minutes, or until the marshmallows are melted.
Brownie Toppings
You can eat these brownies plain, or top them with whatever you can think of. Today, we will be adding a chocolatey, peanut buttery layer of goodness. While the brownies bake, add 2 cups of semi sweet chocolate chips, 1 1/3 cup of smooth peanut butter, and 5 tbsp of unsalted butter to a microwave safe bowl. Microwave in 30 second increments, stirring after each one until melted and combined.
When the mixture is smooth, fold in 2 cup of chopped peanuts and 1 1/2 cups of rice cereal. Spoon the chocolate topping over the cooled brownies and spread evenly. Cool in the fridge for at least 1 hour before cutting and serving. If you want the topping firm, serve immediately out of the fridge, but if you like them more gooey, let them sit out for 20 minutes or so. Either way, these flourless marshmallow brownies are to die for and my new favorite way to do dessert!
Want More Dessert Recipes?
- Black Forest Cake
- Cinnamon Toast Crunch Marshmallow Cookies
- Triple Chocolate Mocha Brownies
- Cinnamon Apple Cream Cheese Bundt Cake
- Strawberry Oatmeal Bars
- White Chocolate Raspberry Cheesecake
Flourless Marshmallow Brownies
Ingredients
Brownies
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 4 eggs
- 1½ cups cocoa powder
- 1½ tsp vanilla extract
- ½ tsp almond extract
- ½ cup chocolate chips
- pinch of salt
Toppings
- 10.5oz bag mini marshmallows
- 16oz semi sweet chocolate chips
- 1⅓ cup peanut butter
- 5 tbsp unsalted butter
- 1 cup chopped peanuts
- 1½ cups rice cereal
Instructions
Brownies
- Preheat the oven to 350° and line a 9x13 pan with parchment paper and/or baking spray
- In a large mixing bowl, combine sugar and oil until combined. Add in the eggs, one at a time, and whisk until completely combined before adding the next
- Add in the extracts and whisk for 1 minute
- Whisk in the cocoa powder and salt until combined, and fold in the chocolate chips. Pour into the lined pan
- Bake for 16-17 minutes, and then top with mini marshmallows and bake for an additional 6-8 minutes
Topping
- While the brownies bake, add chocolate chips, peanut butter, and butter to a microwave safe bowl
- Microwave in 30 second increments, stirring after each one until melted and combined
- Fold in peanuts and rice cereal.
- Spoon the chocolate topping over the cooled brownies and spread evenly.
- Cool in the fridge for at least 1 hours before cutting and serving.
