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Chocolate Crispy Brownies

These brownies are the perfect balance of soft and chewy, topped with marshmallows and a chocolate peanut butter crispy rice layer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 cup olive oil
  • 2 eggs
  • 1/2 cup strong brewed coffee I used decaf since I’m pregnant
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 2 cups semi-sweet chocolate chips for brownies
  • 1 10 ounce package of small marshmallows
  • 1 1/2 cups semi-sweet chocolate chips for topping
  • 1/2 cup creamy peanut butter
  • 1 tablespoon unsalted butter
  • 1 1/2 cups crisp rice cereal

Method
 

  1. Preheat the oven to 350°F. Cover a 13" x 9" pan in non-stick foil and spray with canola oil (for easy removal). Set aside.
  2. In a bowl, whisk the olive oil, eggs, coffee, sugar, and vanilla extract together. Add the flour and baking powder and stir together.
  3. In a microwavable bowl, melt the chocolate chips (stirring every 30 seconds until melted). Add the melted chocolate to the mixture and stir until well combined. Pour into the pan and bake for about 20 minutes, until done.
  4. Place the marshmallows evenly on top of the brownies. Bake until the marshmallows are melty, 5-10 minutes.
  5. Meanwhile, in a medium sauce pan over low heat, combine the chocolate chips, peanut butter, and butter. Stir frequently. Once everything has melted, remove from the heat and stir in the cereal. Spoon over the brownies and marshmallows. Swirl into the marshmallows.
  6. Let chill in the fridge until set, about 45 minutes. Cut into bars and enjoy!