Rice Krispies Brownies
Indulge in the ultimate dessert mash-up with these decadent Rice Krispies Brownies! This irresistible recipe layers fudgy, chocolate-packed brownies with a chewy, crispy Rice Krispies and marshmallow topping, finished with a luscious drizzle of melted chocolate. With only 15 minutes of prep time, these brownies are surprisingly easy to make, offering a satisfying blend of rich, gooey, and crunchy textures in every bite. Perfect for parties, potlucks, or an indulgent night in, these treats are destined to become a family favorite. Whether you’re craving classic brownie flavors or a nostalgic cereal twist, Rice Krispies Brownies deliver the best of both worlds!
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Recipe Information
Ingredients
- 0.5 cups unsalted butter
- 1 cups semi-sweet chocolate chips
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.75 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 0.25 teaspoons salt
- 2 cups mini marshmallows
- 2 cups Rice Krispies cereal
- 1 cups semi-sweet chocolate chips (for topping)
- 2 tablespoons unsalted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
In a microwave-safe bowl, melt 1/2 cup unsalted butter and 1 cup semi-sweet chocolate chips together in 30-second intervals, stirring after each. Continue until smooth.
Whisk in granulated sugar until combined. Let the mixture cool slightly, then whisk in 2 eggs and 1 teaspoon vanilla extract until smooth.
Sift in 3/4 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, and 1/4 teaspoon salt. Gently fold the mixture until no streaks of flour remain.
Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
While the brownies bake, prepare the Rice Krispies topping. In a large microwave-safe bowl, heat 2 cups mini marshmallows and 2 tablespoons unsalted butter in 20-second intervals until melted. Stir until smooth and immediately fold in 2 cups Rice Krispies cereal until coated.
Once the brownies are done and still warm, gently spread the Rice Krispies mixture on top, pressing lightly to create an even layer.
In a microwave-safe bowl, melt 1 cup semi-sweet chocolate chips and 2 tablespoons unsalted butter together in 20-second bursts, stirring until smooth. Drizzle or spread the melted chocolate evenly over the Rice Krispies layer.
Allow the brownies to cool completely in the pan. You can speed this up by placing the pan in the refrigerator for about 30 minutes.
Once set, use the parchment overhang to lift the brownies out of the pan. Slice into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.5 g | 288% | |
| Saturated Fat | 137.2 g | 686% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 761.9 g | 277% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 464.6 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 9.9 mcg | 50% | |
| Calcium | 230 mg | 18% | |
| Iron | 66.3 mg | 368% | |
| Potassium | 1354 mg | 29% | |
*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.
