In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, and salt; gradually add to creamed mixture until blended.
Spread into a greased 13x9-inch baking pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted near the center comes out clean (do no overbake). Cool in pan on a wire rack. Spread marchmallow cream over cooled brownies.
In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from heat; stir in the cereal and toss to coat. Spread over marshmallow layer. Chill before cutting. Store in refrigerator.
Originally Submitted
9/26/2010
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