Marshmallow Crunch Brownies

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marshmallow crunch brownies

What’s Up, Hungry People

What’s ooey, gooey, and crunchy all at the same time? Marshmallow crunch brownies, of course!

Made with a brownie base, an oozing marshmallow center, and peanut butter crunchies on top, these brownies are something to die for – making them literally, killer brownies. And here’s a little secret: the harmony between the rich chocolate and the light, fluffy marshmallow is what makes them so addictive.

As an added bonus to my brownies, I found some peanut butter filled chocolate chips to spread around the top. These little gems add a punch of peanut butter flavor that’s a game-changer. But hey, if you’re feeling adventurous, why not try your favorite chocolate chunks, or even a chopped-up candy bar? This is your chance to get creative and take this dessert to a whole new level of yum.

Remember, these aren’t just any brownies. They’re a symphony of textures and flavors that make any day spectacular and easily 10 times more delicious!

chocolate crunch brownies

Here’s What You Need

  • Unsweetened cocoa powder: Adds rich chocolate flavor and deep color.
  • Vegetable oil: Provides moisture and a tender texture to brownies.
  • Eggs: Bind ingredients together and add structure.
  • Sugar: Sweetens and contributes to the brownie’s texture.
  • Flour: Gives body and structure to the brownies.
  • Baking powder: Helps the brownies rise and become fluffy.
  • Salt: Enhances the overall flavor of the brownies.
  • Vanilla extract: Adds a sweet, aromatic flavor.
  • Baking chocolate or chocolate chips: Provides intense chocolate flavor and melty texture.
  • Peanut butter: Adds creamy, nutty flavor and richness.
  • Mini marshmallows: Create a gooey, sweet layer.
  • Chocolate chunks or peanut butter filled chocolate chips: Add texture and extra flavor.

Let’s Cook!

First, you want to preheat your oven to 375°F. This is where the magic begins. While that’s heating up, let’s mix up our brownie base. In a large bowl, stir together the cocoa powder, ⅓ cup of vegetable oil, eggs, and sugar until it’s all smooth and irresistible.

Now, let’s add some body to this mix. Whisk in the flour, baking powder, and a pinch of salt. Remember, we’re not building muscles here, so mix it just enough until everything is friendly and combined.

Next up, grab your 9×13 baking sheet. Grease it with that extra tablespoon of vegetable oil because, trust me, we don’t want these brownies sticking. Spread your brownie batter evenly across the sheet. Think of it as laying the red carpet for our marshmallow and peanut butter stars.

Once your batter is set, bake it for 25-30 minutes. You’re looking for that sweet spot where a toothpick comes out clean but the brownies are still soft and chewy.

While those brownies are getting their bake on, let’s work on our peanut butter and chocolate layer. Melt the peanut butter and baking chocolate together. The microwave is your friend here, but go slow – thirty-second intervals, stirring in between. Once it’s all melted and fabulous, gently fold in your puffed rice and a cup of marshmallows. Keep stirring until those marshmallows are just melted and everything looks like a gooey dream.

Now, the fun part. Take your brownies out of the oven and cover the top with mini marshmallows. Pop them back in the oven for a few minutes, just until the marshmallows puff up and start to turn golden.

Then spread your chocolate and peanut butter mix over the marshmallows, getting all the way to the edges. Sprinkle on those chocolate chunks or peanut butter filled chocolate chips for the final touch.

best rice krispie brownies

Marshmallow Crunch Brownies: Tips for Perfection

  • Choosing the Right Cocoa Powder: Using high-quality cocoa powder makes a huge difference. It provides a richer, deeper chocolate flavor. If you’re a chocolate lover, this is where you want to invest.
  • Getting the Perfect Texture: Don’t overmix your batter. Mixing just until the ingredients are combined will ensure your brownies are moist and tender, not tough.
  • Even Baking: To ensure even baking, rotate your baking sheet halfway through the cooking time. This helps to avoid overbaked edges and underbaked centers.
  • Melting Chocolate and Peanut Butter: When melting chocolate and peanut butter, do it in short bursts in the microwave to prevent burning. Stir well between each interval for a smooth mixture.
  • Marshmallow Layer: For a perfectly gooey marshmallow layer, watch closely as they puff up in the oven. A golden hue is just right – don’t let them brown too much.

Alright, Hungry People, there you have it – your guide to making the most epic marshmallow crunch brownies. Remember, baking is as much about the journey as it is about the destination.

So don’t sweat the small stuff. If your first batch doesn’t turn out perfect, don’t worry! You’re now armed with all the tips and tricks to nail it the next time. And honestly, when you’ve got chocolate, peanut butter, and marshmallows all in one recipe, can you really go wrong?

marshmallow fbthumb

Marshmallow Crunch Brownies

The Starving Chef
Experience the ultimate indulgence with these marshmallow crunch brownies, a delicious blend of gooey, crunchy, and chocolatey layers.
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12



  • Preheat the oven to 375°F. In a large bowl, stir together the cocoa powder, ⅓ cup vegetable oil, eggs, and sugar until smooth.
  • Whisk in the flour, baking powder, and salt. Grease a 9×13 baking sheet with the remaining 1 tablespoon of vegetable oil. Spread the brownie batter in an even layer. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • While the brownies are baking, melt the creamy peanut butter and baking chocolate in thirty-second intervals in the microwave until completely melted. Gently fold in puffed rice into the melted chocolate mixture along with one cup of marshmallows. Stir until the marshmallows have melted.
  • Remove the brownies from the oven and spread enough mini marshmallows across the top of the hot brownies until it's mostly covered. Place the pan back into the oven for 3-5 minutes to puff up the marshmallows.
  • Once the marshmallows are just beginning to turn golden, remove the pan from the oven. Spread the chocolate and puffed rice mixture across the top of the marshmallows, getting as close as you can to the edges.
  • Use chocolate chunks to cover any revealed marshmallows around the edges. Cool the brownies until firm, then cut into individual servings. Serve at room temperature. Enjoy!


Keyword brownies, chocolate, marshmallows
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