Brownie Krispie Treats
Recipe type: Dessert
Makes: 18-24 servings
Thick, chewy rice krispie treats “glued” to a fudgy brownie base with a layer of marshmallow fluff!
  • 128g unsweetened chocolate, roughly chopped
  • 170g (3/4 cups) unsalted butter
  • 208g (~1 cup) granulated sugar
  • 200g (~¾ cup + 2 tablespoons, packed) light brown sugar
  • 140g (~2 whole + 1 yolk) whole eggs, at room temperature
  • 10 milliliters (2 teaspoons) vanilla extract
  • 145g (~1 cups + 1 tablespoons) all-purpose flour
  • 1g (1/4 teaspoon) salt
Rice Krispie Treats
  • 71g (5 tablespoons) unsalted butter
  • 10 cups (425 grams) miniature marshmallows, divided
  • 2g (1/2 teaspoon) kosher salt
  • 1 milliliter (1/4 teaspoon) vanilla extract
  • 160g (3 cups) Rice Krispies cereal
  • 200g (1¾ cups marshmallow fluff)
Make the brownie:
  1. Pre-heat oven to 350 degrees
  2. Line a 9x13 baking pan with parchment paper; set aside
  3. In a medium bowl, whisk together flour and salt; set aside
  4. Melt butter and chocolate in large pot over low to medium heat; remove when melted
  5. Stir in sugar until combined; stir in eggs and vanilla until smooth
  6. Whisk in flour mixture just until combined; do not overmix
  7. Pour batter into prepared baking pan
  8. Bake 16-20 minutes or until a knife comes out clean from center
  9. Set brownies aside to cool completely before removing from pan with parchment paper and wrap well until ready to use (see notes for storage)
Make rice krispie treats:
  1. Line a 9x13 baking pan with parchment paper big enough to have it fold over each side of pan
  2. In a large pot, melt butter and 300g (7 cups) marshmallows over medium heat; stir constantly until completely melted; stir in vanilla and salt
  3. Remove pot from heat and stir in remaining marshmallows and rice krispies until all cereal is coated
  4. Grease your hands with non-stick cooking spray and press rice krispie treat mixture into prepared baking pan; allow to cool for twenty minutes until completing recipe
To put everything together:
  1. In a small microwave-safe bowl, heat marshmallow fluff for 15 seconds; stir well and then carefully spread over brownie base
  2. Using edges of parchment paper, carefully lift rice krispie treats out of pan and turn upside down onto frosted brownie, lightly press onto krispie treats so that dessert becomes intact
  3. Remove parchment paper from top and place entire dessert in refrigerator for one hour to chill before slicing and serving
Can be doubled by using two 9x13 pans for each component; brownie baking time will increase to about 25 minutes
To make in advance:
Brownie can be baked up to two months in advance if wrapped well in tin foil and frozen (I recommend keeping parchment paper on bottom)
Remainder of recipe can be completed up to one week in advance of serving; store entire dessert well wrapped in tin foil refrigerator
Completed dessert can also be frozen up to one month
Rice Krispie treat recipe from Brown Eyed Baker
Recipe by Keep It Sweet Desserts at