Marshmallow Crunch Brownies

(adapted for the lazy from Brown-Eyed Baker)

As some may know, I gave up dessert for Lent (and I was only about 60% successful...oops).

Regardless, I traditionally mark Easter by completely overindulging in whatever it was I gave up. So, in trying to think of the sweetest, fattest, richest, most delicious form of dessert on the planet, I remembered these marshmallow brownie bars that I made last summer. They have all of my favorites: chocolate, peanut butter, toasted marshmallows, and chocolate. Plus, they are easily adaptable to the dorm kitchen (only minimal supplies).

Marshmallow Crunch Brownies (adapted for the dorm kitchen from Brown-Eyed Baker)

For the brownies:
(by the way, this is an excellent brownie recipe that I would recommend for any of your brownie needs)

2 ounces unsweetened chocolate
1/3 cup unsalted butter
1/2 cup + 2 tbsp semisweet chocolate chips, divided
1/2 cup + 3 tbsp cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1 cups granulated sugar
1 teaspoons vanilla extract

(these quantities are half what the creator originally suggested, and I think it made a much more balanced brownie with a smaller brownie layer)

For the toppings:

1 bag (10 ounces) miniature marshmallows (last time I did it with chopped up big marshmallows, and the mini ones work WAY better)
1 1/2 cups milk chocolate chips
1 cup smooth peanut butter (don't use natural peanut butter)
1 tbsp unsalted butter
1 1/2 cups Rice Krispies cereal

Utensils 'n things:

(I've always found it to be a massive failing that recipes don't list what utensils/appliances/etc you'll need, especially as I'm cooking in a less-than-fully-stocked kitchen.)

3 mixing bowls

measuring cups/spoons

spatula

9x13 pan

whisk

cooking spray

sifter (ideally)

1. Preheat the oven to 350 degrees F. Grease a 9x13-inch pan.

2. For the brownies: In a small mixing bowl, melt the unsweetened chocolate, butter and 1/4 cup of the semisweet chocolate chips in the microwave. Microwave for 30 seconds at a time (at full power), stirring in between. (Melting should take about 2 minutes in the microwave.) Set aside and cool for 5 minutes.

3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry ingredients and mix well. Fold in the remaining 1/4 cup + 2 tbsp semisweet chocolate chips.

4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 20 to 25 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.

5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in the medium mixing bowl. Melt in the microwave in 30 second intervals, stirring in between, until completely melted (should take about 1.5 minutes). Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.

7. Pour the mixture as evenly as possible over the marshmallow layer, taking care not to pour too much in the middle. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.