Double Chocolate Marshmallow Brownies

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Ingredients

1/2 cup softened butter or a vegan alternative like Earth Balance
1 cup white sugar
4 tbsp good quality dark cocoa
1/4 tsp salt
2 large eggs
1/2 cup gluten free flour (I used Compliments gluten free flour blend or you could also use Bob’s Red Mill 1 to 1 gluten free flour blend)
1 jar Marshmallow creme/fluff (you won’t use the whole jar but you cannot find it in a smaller size)
1/2 cup creamy peanut butter
1 cup Enjoy Life dark chocolate chips
1 1/2 cups gluten free Rick Krispies

Instructions

Preheat the oven to 350 degrees.
Line a 8×8 square pan with parchment paper.
In a stand mixer add the softened butter and sugar and mix.
Add the salt and cocoa and mix again.
Scraping sides of bowl to incorporate.
Add the eggs and beat on medium speed.
Scrape side of bowl and mix again on medium speed.
Add gluten free flour and mix on low speed until blended.
Spread the batter into the parchment lined pan.
Bake in over for 20-25 minutes.
Remove from oven and cool.
Once cool spread about half the marshmallow creme over the cooled brownies
.In a small saucepan add the peanut butter and chocolate chips and melt on low heat.
Stirring well.
Once all is melted and combined remove from heat.
Add the gluten free Rice Krispies.
Spread the chocolate krispie mixture over the marshmallow layer.
Cool the Brownies in the refrigerator.
Once cool, cut into square and enjoy!

Tried this recipe?Let us know how it was!

After posting a healthy salad recipe I had to share a decadent holiday dessert.

This is a recipe for a 3 layer brownie.

First layer is a baked chocolate brownie then topped with marshmallow creme and then finally a crunchy chocolate/ peanut butter layer.

Sound good, right?

I was going through old family recipes and found this recipe called Crunch Brownies.
It had no name on it so I have no idea who wrote the original recipe but I did change quite a few things to make it gluten free.

Give the recipe a try and please let me know what you think. I am sure you will love it!!
While I used butter in this recipe you could easily use Earth Balance vegan butter and the recipe would be dairy free too.