1 cup butter, softened
2 cups granulated sugar
4 large eggs
6 tbsp cocoa powder
1 cup all-purpose flour
2 tsp vanilla extract
1/4 tsp salt
1 7-oz jar marshmallow cream
1 cup peanut butter
2 cups (12-oz) semisweet chocolate chips
3 cups rice crispy cereal
Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan and set aside.
In a large mixing bowl, cream butter and sugar together; add eggs and blend. Stir in the cocoa powder, flour, vanilla extract, and salt. Spread the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Toothpick test to see if they are done. If brownies are done, remove from oven. Allow to cool. Spread the marshmallow cream over the brownies.
4 large eggs
6 tbsp cocoa powder
1 cup all-purpose flour
2 tsp vanilla extract
1/4 tsp salt
1 7-oz jar marshmallow cream
1 cup peanut butter
2 cups (12-oz) semisweet chocolate chips
3 cups rice crispy cereal
Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan and set aside.
In a large mixing bowl, cream butter and sugar together; add eggs and blend. Stir in the cocoa powder, flour, vanilla extract, and salt. Spread the batter into the prepared baking pan. Bake for 25 minutes at 350 degrees. Toothpick test to see if they are done. If brownies are done, remove from oven. Allow to cool. Spread the marshmallow cream over the brownies.
In a small saucepan, over low heat, melt peanut butter and chocolate chips together, stirring constantly. Remove saucepan from the heat, stir in the rice crispies. Spread chocolate mixture over the marshmallow cream. Chill before cutting to serve. Keep stored in the refrigerator.
Yield: 36 brownies
Yield: 36 brownies
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