The Pioneer Woman Tasty Kitchen
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Lake House Brownies

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

These brownies are really good. Insanely good. How could you go wrong? Homemade brownie bottom, marshmallow cream, and a topping of chocolate, peanut butter and rice cereal. Amazing.

Ingredients

  • 1 cup Butter, Softened
  • 2 cups Sugar
  • 4 whole Eggs
  • 6 Tablespoons Cocoa Powder
  • 1 cup Flour
  • 2 teaspoons Vanilla
  • ½ teaspoons Salt
  • 1 jar (7 Oz. Size) Marshmallow Cream
  • 2 cups Chocolate Chips
  • 1 cup Crunchy Peanut Butter
  • 3 cups Rice Cereal

Preparation

Preheat the oven to 350ºF. Grease a 9×13 inch pan.

Cream the butter and sugar in a mixing bowl until well combined. Add the eggs one at a time, mixing between each addition. In another bowl, whisk the cocoa and flour. Add the flour mixture to the egg mixture in batches until combined. Finally, add the vanilla and salt and mix until combined.

Pour the batter into the prepared pan and bake for 25-30 minutes until set in the middle and the edges start to pull away from the pan. Allow to cool.

Once the brownies have cooled, spread the marshmallow cream over the top. In a large microwaveable bowl, melt the chocolate chips and peanut butter. Once melted, stir to combine. Fold in the rice cereal. Spread this mixture over the marshmallow cream. Refrigerate until set.

Recipe adapted from Taste of Home’s Chocolate Crunch Brownies.

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Profile photo of Amy Reed

Amy Reed on 4.28.2014

Three words…To. Die. For. The brownie layer is soft and cakey, the marshmallow layer is gooey and sweet, and the top layer is rich and crunchy. I have already had a request to make these again.

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