These Marshmallow Crunch Brownies are decadent, chocolatey, gooey and crispy. Enjoy them as-is or add a scoop of ice cream.
There are brownies… and then there are brownies that clearly have no interest in subtlety.
These Marshmallow Crunch Brownies fall firmly into the second category. It’s basically what would happen if brownies and rice krispie treats stopped pretending they were just friends. The magic here is all about contrast; soft, gooey, crispy, and just slightly messy in the most delicious way. They’re unapologetically indulgent, a little nostalgic, and dangerously easy to keep cutting “just one more piece” of.
First comes a layer of melted marshmallow that gets all gooey and dramatic in the oven, like it absolutely refuses to behave. Then, just when you think we’ve peaked, a crispy chocolate rice cereal topping shows up and decides subtlety is canceled.
What you end up with is technically a brownie, yes, but also a texture situation. Fudgy. Sticky. Crispy. Slightly chaotic. The kind of dessert that makes people take a bite and go, “What is happening here?”
We’re not here to restore order.
We’re here because marshmallows and crispy cereal had no business being this good on brownies… and yet here we are.
I love the texture of these brownies. The soft, fudgy brownie and the airy crispiness sandwiches the gooey marshmallow center makes the best brownie experience.
Why You’ll Love Marshmallow Crunch Brownies
- Texture overload (in a good way): fudgy + gooey + crispy
- Easy layering: no complicated techniques, just strategic assembly
- Crowd magnet: these disappear fast at parties
- Make-ahead friendly: they slice even better once set
I initially made these about five years ago during the time when we were required by law to be at home most of the time (I’m looking at you, Covid). It was a great time to do some baking/cooking, and obviously everybody who was physically able to do so did because out of nowhere there was suddenly a yeast shortage.
Tips for Success
- Don’t overbake the brownies – you want fudgy, not cakey
- Work quickly with the topping – it sets fast
- Use greased or parchment-lined pan for easy removal
- Let them cool fully (seriously, I know, but trust me)
Variations
Extra Chocolatey
Add chocolate chunks to the brownie batter.
Salted Crunch
Sprinkle flaky sea salt over the top before setting.
Peanut Butter Lover
Drizzle melted peanut butter over the marshmallow layer before adding the crunch topping.
Holiday Version
Mix in festive sprinkles with the rice cereal.
How to Store
- Room temperature, covered: up to 3 days
- Refrigerate: up to 5 days (firmer texture)
- Freeze: wrap tightly and freeze up to 2 months
FAQ
Can I use boxed brownie mix?
Absolutely; I did. This recipe is more about the layers than brownie purity.
Why add peanut butter to the topping?
It helps keep the topping from shattering and adds a subtle richness.
How do I get clean slices?
Chill slightly and use a sharp knife sprayed with nonstick spray.
Why Marshmallow Crunch Brownies Work
The combination of textures is what makes these brownies stand out. The fudgy base provides richness, the marshmallow layer adds elasticity and sweetness, and the chocolate rice cereal topping delivers a crisp contrast that keeps each bite from feeling too heavy. Adding a bit of fat (like peanut butter) to the melted chocolate helps stabilize the topping, making it easier to slice without cracking, so you get defined layers instead of a pile of delicious rubble.
These brownies will last up to about 5 days wrapped tightly. I kinda doubt they’ll last that long, but if there are any leftover, try one with a scoop of ice cream and a little Kahlua on top.
Here’s your printable –
Marshmallow Crunch Brownies
Marshmallow Crunch Brownies layer rich fudgy brownies with gooey marshmallow and a crispy chocolate rice cereal topping for the ultimate texture-packed dessert.
Ingredients
- 1 box Ghirardelli double chocolate brownies
- 12 oz. Jet-Puffed marshmallows
- 2 tbsp. butter
- ¼ cup peanut butter
- 1 cup chocolate chips
- 1 ½ cups Rice Krispies
Instructions
- Make brownies according to package directions.
- Immediately sprinkle marshmallows over the top and put back into oven for 3 minutes - or until melted and remove. Let cool while you do the rest.
- In a medium saucepan over medium heat, melt butter, then add peanut butter. Stir until smooth.
- Turn heat down to low and add chocolate, stirring until melted, then add cereal, combine thoroughly.
- Spoon chocolate layer over marshmallow layer. Refrigerate for 30 minutes before cutting.
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Nutrition Information:
Yield: 18 Serving Size: 1 Amounts Per Serving: Calories: 161Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 65mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2gThe provided nutrition calculated may not always be accurate.
