Nutella Butterscotch Marshmallow Crunch Brownies
Ingredients
Brownies (Base)
- 1 cup flour
- 1 cup cocoa powder
- 1 teaspoon salt
- 1½ cups white sugar
- 1 cup brown sugar
- 1 cup butter, unsalted (melted) (2 sticks)
- 5 eggs
- 2 teaspoons vanilla extract or paste
- 1½ cups chocolate chips or chunks (separated)
- 1 bag (10 oz.) mini marshmallows
Nutella Butterscotch Crunch Topping
- 1½ cups Nutella or other hazlenut chocolate spread
- 1 cup butterscotch chips
- 1 cup chocolate chips
- ⅓ cup butter, unsalted
- 2½ cups Rice Krispies cereal
Instructions
Brownies + Marshmallows
- Preheat oven to 350°F. Spray a 9×13" pan with cooking spray. Combine dry ingredients. Set aside.
- In a medium-sized bowl, mix melted butter, sugars, eggs, and vanilla. Add combined dry ingredients.
- Add in 1 cup of the chocolate and mix well.
- Pour into prepared pan and top with additional 1/2 cup of chocolate.
- Bake for 25 minutes or until brownies are just set. Then add marshmallows and turn heat down to 250°F. Bake for 5 more minutes until marshmallows become soft and melt into one another.
Nutella Butterscotch Crunch Topping
- In a double boiler, or a medium sized bowl placed over a pan with steaming water, add Nutella, chocolate chips, butterscotch chips, and butter.
- Heat and stir until mixture is smooth. Remove from heat.
- Add Rice Krispies cereal into bowl and stir well.
- Dollop the crunch topping on top of the marshmallows and use a knife to carefully spread, being cautious to not completely smash the marshmallows.
- Wait (as long as you can! ;) for chocolate to set before cutting. Serve and enjoy!