Chocolate Crunch Brownies
What can I say about these fabulous brownies? They are delicious to look at, and even more delicious to eat.
What can I say about these fabulous brownies? They are delicious to look at, and even more delicious to eat.
- Carbohydrate 569.192567530585 g
- Cholesterol 1572.82666666667 mg
- Fat 164.620964524265 g
- Fiber 14.0766602614619 g
- Protein 74.0606153084909 g
- Saturated Fat 76.1273389060487 g
- Serving Size 1 1 Dozen (1106g)
- Sodium 1195.89105685224 mg
- Sugar 555.115907269123 g
- Trans Fat 13.4340934051558 g
- Calories 3889 calories
Step-by-step
- In a mixing bowl, cream butter and sugar; add eggs.
- Stir in cocoa, flour, vanilla and salt.
- Spread into a greased 13 x 9 x 2 in. baking pan.
- Bake at 350 deg. for 25 min. or until a toothpick inserted near the center comes out clean.
- Cool.
- Spread marshmallow creme over cooled brownies.
- In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly.
- Remove from the heat; stir in the cereal.
- Spread over marshmallow layer.
- Chill before cutting.
- Store in the refrigerator.
- Yield: 3 dozen.
Undercooking the brownie base is the primary error bakers commit when assembling multi-layered confections featuring marshmallow and cereal toppings. Soft-centred brownies cannot support dense toppings without structural collapse. Creaming softened butter with two cups of sugar at moderate speed incorporates enough air to create a stable crumb inside a 13x9x2-inch baking pan. Baking at 350 degrees Fahrenheit for 25 minutes ensures the flour, cocoa, vanilla extract, and salt set properly, verified when a wooden toothpick inserted near the center emerges without wet batter attached. Allowing the base to cool completely prevents the marshmallow creme layer from melting prematurely into a sticky syrup. Melting the semisweet chocolate chips and creamy peanut butter over low heat requires constant stirring to prevent scorching the milk solids. Folding in three cups of rice cereal distributes the crunch evenly throughout the topping before it sets. Chilling the finished pan in the refrigerator hardens the fat crystals in the chocolate and peanut butter mixture, producing clean cuts rather than jagged edges. Storing these bars exclusively in cold refrigeration maintains structural integrity because ambient room temperature softens the marshmallow layer and causes structural shifting. Substituting alternative nut spreads alters the moisture content and fat ratio, which changes how firmly the final topping sets. Using dark chocolate instead of semisweet shifts the bitterness balance against the high sugar content of the marshmallow layer.
