For the Brownies :
- 2 cups white sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla
- 1 1/2 cup dark cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chopped chocolate
For the Topping:
- 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
- 2 cups chocolate chips (or chopped chocolate)
- 1 1/4 cups peanut butter
- 5 tablespoons butter
- 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.)
- Heat the oven to 350 ° F. Place the bread pan on a light 9 x 13 inches.
- Combine sugars and oil and beat well. Add the eggs and vanilla and whisk together. Beat for two minutes.
- Add the cocoa powder and salt to the mixture and mix until smooth. Fold in chocolate chips. Pour into the frying pan.
- Bake the cakes for about 17 minutes and then cover them with marshmallows. Continue baking for 8 minutes (if you use a different recipe for cakes, make sure to add the marshmallows during the last 8 minutes of baking time). Allow to cool during setting up.
- Topping up, mix chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave thirty seconds at a time, stirring at each interval, until smooth and melting. Fold in Rice Crispace.
- Place the balls evenly on top of the chilled buns and spread them to cover the entire top. Wait until it completely cools for shredding. You can keep them in the fridge for crisp or crisp cakes or on the counter for the juggler cakes.
visit original recipe: yammiesnoshery
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