We love brownies in our house. My husband loves to make them. He mainly makes them just so he can lick the bowl. And if my kids are around, well, he has some competition in licking the bowl! Brownies never last long in our house either. They are just so good. And every time I pass by them, I grab just a small piece.
As good as plain brownies are, these Holy Cow Brownies are an incredible way to make brownies decadent and fun! The bottom brownie layer is thick and fudge-y. The middle layer is marshmallow fluff and the top layer is chocolate, peanut butter and rice cereal.
These brownies are loaded with all the bad for you stuff that makes them oh so good! Lots of sugar, chocolate, marshmallows, butter and peanut butter make these a treat you won’t be able to stop eating! And I can guarantee every time you take a bite, you will say, “holy cow, these are good brownies.”
- For the brownies:
- 1 (12 ounce) bag of chocolate chips
- 1 cup butter
- 1½ cups sugar
- 1 teaspoon vanilla
- 4 eggs
- 1½ cups flour
- ½ teaspoon salt
- For the topping:
- 1 (7 ounce) jar of marshmallow creme
- 1 cup peanut butter
- 1 cup chocolate chips
- 3 cups rice cereal
- Preheat the oven to 350 degrees. Prepare a 9×13 baking dish by spraying it with cooking spray or lining with aluminum foil and set aside.
- In a saucepan, add the chocolate chips and butter. Stir until melted. Remove from heat and add the sugar and vanilla. Stir well.
- Add each egg one at a time, fully incorporating each egg until adding another one.
- Stir in the flour and salt.
- Pour the brownie batter into the prepared baking dish. Bake for 25-30 minutes, being careful not to over bake.
- Near the end of the cooking time for the brownies, prepare the topping. In a saucepan, melt the chocolate chips and peanut butter. Stirring often over low heat. When fully melted, remove from heat and stir in the rice cereal.
- when the brownies are done, spread the marshmallow creme over the warm brownies. Then, carefully pour the rice cereal mixture over the marshmallow creme.
- Let cool and then chill in the refrigerator for a couple of hours until cool. store in the refrigerator.
Recipe Source: Mel’s Kitchen Cafe