Marshmallow Crunch Brownies

"You will feel Fudgy, chewy, and completely gluten free.


YIELDS:
8-10
PREPARATION TIME:
0 HOURS 25 MINUTES
TOTAL TIME:
0 HOURS 55 MINUTES

INGREDIENTSFOR BROWNIES

• Nonstick cooking spray, for frying pans
• 1 1/4 c. chocolate chip
• 1 c. butter
• 3/4 c. sugar
• 1/4 c. Brown sugar
• 4 large eggs
• 1 teaspoon. pure vanilla extract
• 1/4 c. cocoa powder
• 1 teaspoon. espresso powder
• a pinch of halal salt
• 2 c. Mini Marshmallow

FOR TOPPING THAT IS OUT

• 2 c. chocolate chip
• 1 c. peanut butter
• 4 tbsp. butter
• 2 c. kris cocoa
• Scaly sea salt, for sprinkling

DIRECTION

• Spray an 8 "-x-8" pan with non-stick spray and set aside. In a medium saucepan over low heat, combine the chocolate and butter. Cook, stirring constantly, until it's melted and smooth. Remove from heat and let cool slightly.
• In a large bowl, mix granulated sugar, brown sugar, eggs and vanilla. Beat with a hand mixer until smooth.
• Add the melted chocolate mixture and stir until evenly mixed. Add cocoa powder, espresso powder, and salt, stir until smooth. Pour the mixture into the prepared pan and bake until the brownies are mostly set, about 20 minutes.
• Remove the brownies from the oven and pour the marshmallows on top. Return to the oven and bake until brownies are cooked and marshmallow melty, about 10 minutes.
• Let the brownies cool to room temperature. Meanwhile, make a fudge topping: In a small saucepan over medium-low heat, combine the chocolate chips, peanut butter, and butter.
• Cook, stirring constantly, until the chocolate and butter melts and the mixture is smooth. Remove from the heat and immediately stir Cocoa Krispies.
• Dollop fudge into cold brownies and spread to make a flat, thick layer, then sprinkle with sea salt. Let it cool completely, then slice into a square. (For cleaner slices, cool the brownies until very cold before slicing.)

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