Why You’ll Love This Recipe

• Gluten-Free Delight: Crafted without flour, these brownies are ideal for those following a gluten-free diet.
• Texture Extravaganza: Experience a harmonious blend of fudgy brownie base, gooey marshmallow layer, and a crunchy topping.
• Flavor Fusion: The combination of rich chocolate, sweet marshmallows, and savory peanut butter creates an irresistible taste.
• Versatility: Easily adapt the recipe using a boxed brownie mix or your favorite homemade version.
• Crowd-Pleaser: Perfect for potlucks, parties, or as a delightful family dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownies:

• White sugar
• Vegetable oil
• Large eggs
• Vanilla extract
• Dark cocoa powder
• Salt
• Chocolate chips or chopped chocolate

For the Topping:

• Mini marshmallows
• Chocolate chips or chopped chocolate
• Peanut butter
• Butter
• Rice Krispies cereal (ensure gluten-free if needed)

Directions

1. Prepare the Brownie Base:

   • Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan.
   • In a large bowl, combine sugar and vegetable oil until well mixed.
   • Add eggs and vanilla extract, whisking thoroughly for about two minutes.
   • Incorporate dark cocoa powder and salt into the mixture until smooth.
   • Fold in chocolate chips or chopped chocolate.
   • Pour the batter into the prepared pan, spreading it evenly.

2. Bake and Add Marshmallows:

   • Bake the brownie base for approximately 17 minutes.
   • Remove from the oven and evenly distribute mini marshmallows over the top.
   • Return to the oven and bake for an additional 8 minutes, or until marshmallows are puffed and lightly golden.

3. Prepare the Crunch Topping:

   • In a microwave-safe bowl, combine chocolate chips, peanut butter, and butter.
   • Microwave in 30-second intervals, stirring after each, until the mixture is smooth and fully melted.
   • Gently fold in Rice Krispies cereal until evenly coated.

4. Assemble the Layers:

   • Carefully spread the crunchy topping over the marshmallow layer, ensuring even coverage.
   • Allow the brownies to cool completely at room temperature.
   • For easier slicing, refrigerate the brownies for at least one hour before serving.

Servings and Timing

• Servings: This recipe yields approximately 12 brownies.
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour and 40 minutes

Variations

• Nut-Free Option: Replace peanut butter with sunflower seed butter and omit chopped peanuts.
• Dairy-Free Version: Use dairy-free chocolate chips and substitute butter with a plant-based alternative.
• Extra Crunch: Incorporate chopped nuts, such as almonds or pecans, into the topping mixture.
• Flavor Twist: Add a teaspoon of instant espresso powder to the brownie batter for a mocha flavor.
• Marshmallow Substitute: Use marshmallow fluff instead of mini marshmallows for a smoother layer.

Storage/Reheating

• Storage: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Individually wrap brownies in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
• Reheating: To enjoy warm, microwave a brownie on medium power for 10-15 seconds.

FAQs

What makes these brownies flourless?

These brownies use cocoa powder instead of traditional flour, resulting in a dense, fudgy texture that’s also gluten-free.

Can I use a boxed brownie mix?

Yes, you can substitute the homemade brownie base with a boxed mix. Prepare the mix as directed, then follow the topping instructions.

How do I ensure the brownies are gluten-free?

Use certified gluten-free cocoa powder and Rice Krispies cereal. Always check labels to confirm products are gluten-free.

Can I omit the peanut butter?

Yes, for a peanut-free version, substitute with an alternative nut or seed butter, such as almond or sunflower seed butter.

What’s the best way to cut these brownies neatly?

Chill the brownies in the refrigerator for at least an hour before slicing. Use a sharp knife, wiping it clean between cuts for cleaner edges.

Flourless Marshmallow Crunch Brownies

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• Author: Isabella
• Total Time: 25 minutes
• Yield: 1 hour 40 minutes
• Diet: Gluten Free

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Description

Indulge in these Flourless Marshmallow Crunch Brownies, a gluten-free treat packed with rich, fudgy chocolate, gooey marshmallows, and a crispy peanut butter-infused topping. This decadent dessert is perfect for satisfying your sweet tooth while impressing guests at any gathering.

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Ingredients

For the Brownies:

• 1 cup white sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup dark cocoa powder
• ¼ tsp salt
• ½ cup chocolate chips or chopped chocolate

For the Topping:

• 3 cups mini marshmallows
• 1 cup chocolate chips or chopped chocolate
• ½ cup peanut butter
• ¼ cup butter
• 1 ½ cups Rice Krispies cereal (ensure gluten-free if needed)

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Instructions

Prepare the Brownie Base:

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
2. In a large bowl, whisk together sugar and vegetable oil until well combined.
3. Add eggs and vanilla extract, whisking for about 2 minutes until smooth.
4. Mix in dark cocoa powder and salt.
5. Fold in chocolate chips or chopped chocolate.
6. Spread the batter evenly in the prepared pan.

Bake and Add Marshmallows:

7. Bake for 17 minutes, then remove from oven.
8. Evenly distribute mini marshmallows over the top.
9. Return to oven and bake for another 8 minutes, until marshmallows are puffed and lightly golden.

Prepare the Crunch Topping:

10. In a microwave-safe bowl, melt chocolate chips, peanut butter, and butter in 30-second intervals, stirring until smooth.
11. Gently fold in Rice Krispies cereal until evenly coated.

Assemble the Layers:

12. Spread the crunchy topping evenly over the marshmallow layer.
13. Let the brownies cool completely at room temperature.
14. For easier slicing, refrigerate for at least 1 hour before serving.

Notes

• Nut-Free Option: Replace peanut butter with sunflower seed butter.
• Dairy-Free Version: Use dairy-free chocolate chips and butter alternatives.
• Extra Crunch: Add chopped nuts like almonds or pecans to the topping.
• Flavor Twist: Add 1 tsp of instant espresso powder to the brownie batter for a mocha flavor.
• Marshmallow Substitute: Use marshmallow fluff for a smoother texture.

• Prep Time: 15 minutes
• Cooling Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American