Muddy Buddy Marshmallow Brownies

 

Today is National Eat Outside Day, so Sunday Funday is here to help you pack for your next picnic.

I decided to make a fabulous dessert that is just perfect for a picnic.

The base is a homemade brownie and the topping is a peanut butter, chocolate and rice krispie mix that tastes exactly like muddy buddies.

These are ooey, gooey, and delicious - they did not last long in my house!

Sunday Funday

National Eat Outside Day

• Blue Cheese Spinach Fig Tarts by Food Lust People Love
• Cheese Muffuletta (Vegetarian) by Palatable Pastime
• Chicken Fajita Foil Packets by A Day in the Life on the Farm
• Heirloom Tomato & Whipped Feta Sourdough Sandwich by Our Good Life
• Keto Salami & Egg Cups by Sneha's Recipe
• Muddy Buddy Marshmallow Brownies by Amy's Cooking Adventures
• Pesto Pasta Salad by Mayuri's Jikoni
• Quick Pork Liver Pâté by Karen's Kitchen Stories

Muddy Buddy Marshmallow Brownies

Brownie Layer

8 ounces dark chocolate chips

1 stick butter

1 ¼ cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ teaspoon salt

¼ cup unsweetened cocoa powder

½ cup + 2 tablespoons all purpose flour

½ cup mini chocolate chips

Muddy Buddy Marshmallow Layer

1 (10 ounce) bag mini marshmallows

1 ½ cups semi sweet chocolate chips

1 cup smooth peanut butter

1 tbsp unsalted butter

1 ½ cup Rice Krispies cereal

Preheat the oven to 350 degrees F.  Spray a 9x9-inch square or 8x12-inch rectangle pan with nonstick spray and line with parchment.

In a double boiler or microwave melt the dark chocolate chips and butter.  Whisk until smooth, then whisk the sugar in until combined.

Add the eggs and whisk until the eggs are completely incorporated.  Stir in the vanilla, and salt.  Mix in the cocoa and flour until completely combined.  Gently fold in the mini chocolate chips.

Pour the batter into the prepared pan and bake for 30-32 minutes or until a toothpick inserted into the center of the brownies comes out clean.

When done, remove the brownies from the oven and immediately sprinkle the marshmallows evenly over the top.  Return to the oven for 3 minutes.

Meanwhile, combine 1 ½ cups chocolate chips, peanut butter, and butter in the microwave.  Start with 45 seconds, then stir well.  Return to the microwave in 30 second increments, stirring each time until the mixture is smooth.  Stir in the Rice Krispies until completely coated.

Spread the mixture evenly over the melted marshmallow layer, dipping to swirl the marshmallow in with the chocolate.

Cool, then cut and serve.  Store in an airtight container.