Butterscotch Krispie Marshmallow Brownies
Indulge in the ultimate dessert trifecta with these decadent Butterscotch Krispie Marshmallow Brownies! This layered treat combines rich, fudgy brownies as the base, topped with gooey, perfectly toasted mini marshmallows, and crowned with a crunchy, buttery layer of butterscotch-infused rice cereal. The harmonious blend of textures—chewy, fluffy, and crispy—along with the sweet-salty balance of chocolate, peanut butter, and butterscotch, makes this recipe utterly irresistible. Perfect for potlucks, holiday gatherings, or anytime you want a show-stopping dessert, these brownies are a delightful mix of classic flavors with a creative twist. Ready in under an hour and easy to customize, this recipe is your next must-try baking adventure!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 175 grams semisweet chocolate chips
- 200 grams granulated sugar
- 50 grams brown sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 20 grams unsweetened cocoa powder
- 0.25 teaspoons salt
- 150 grams mini marshmallows
- 150 grams butterscotch chips
- 120 grams peanut butter
- 100 grams rice cereal
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x9-inch (23x23 cm) baking pan. Line it with parchment paper for easy removal.
In a medium saucepan, melt the butter and semisweet chocolate chips together over low heat, stirring until smooth. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until creamy.
Gradually mix the melted chocolate mixture into the egg and sugar mixture until combined.
Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
Pour the brownie batter into the prepared pan and level the surface with a spatula.
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Don’t overbake!
Remove the brownies from the oven and immediately sprinkle the mini marshmallows evenly over the top. Return the pan to the oven for 2–3 minutes, until the marshmallows are soft and slightly puffed. Remove from the oven and set aside.
In a medium saucepan, melt the butterscotch chips and peanut butter together over low heat, stirring constantly, until smooth.
Remove from heat and fold in the rice cereal until fully coated in the butterscotch mixture.
Gently spread the butterscotch Rice Krispie layer evenly over the marshmallows using a spatula. Be careful not to press too hard to preserve the marshmallow layer underneath.
Allow the brownies to cool completely at room temperature, then refrigerate for an additional 1–2 hours to set the layers.
Once set, use a sharp knife to cut into 12 squares. Serve and enjoy!
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 42.1 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
