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Flourless Marshmallow Brownies

Nothing beats a warm, gooey, fudgey brownie, so top it with chocolate, peanut butter, and marshmallows, I do not think it gets any better
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 brownies
Course: Dessert, Snack
Cuisine: American
Ingredients Method

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

Method
 

Brownies
  1. Preheat the oven to 350° and line a 9x13 pan with parchment paper and/or baking spray
  2. 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
  3. Add in the extracts and whisk for 1 minute
  4. Whisk in the cocoa powder and salt until combined, and fold in the chocolate chips. Pour into the lined pan
  5. Bake for 16-17 minutes, and then top with mini marshmallows and bake for an additional 6-8 minutes
Topping
  1. While the brownies bake, add chocolate chips, peanut butter, and butter to a microwave safe bowl
  2. Microwave in 30 second increments, stirring after each one until melted and combined
  3. Fold in peanuts and rice cereal.
  4. Spoon the chocolate topping over the cooled brownies and spread evenly.
  5. Cool in the fridge for at least 1 hours before cutting and serving.