Rocky Road Peanut Butter Brownies

Recipe View Preheat oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan. (5 minutes)

Recipe View In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. (2 minutes)

Recipe View In a separate bowl, cream together the melted butter and sugar until well combined. Beat in the vanilla extract, then add the eggs one at a time, mixing until smooth. (5 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View Spread the batter evenly into the prepared baking pan. (2 minutes)

Recipe View Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. (25 minutes)

Recipe View While the brownies are baking, combine the peanut butter and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth. (2 minutes)

Recipe View Gently fold in the crispy rice cereal until evenly coated. (1 minute)

Recipe View Once the brownies are out of the oven, sprinkle the miniature marshmallows evenly over the top. Return to the oven and bake for 2-3 minutes, or until the marshmallows are slightly softened. (3 minutes)

Recipe View Pour the chocolate peanut butter mixture over the marshmallows, spreading it evenly. (2 minutes)

Recipe View Let the brownies cool completely in the pan before cutting into squares. For cleaner cuts, chill the brownies in the refrigerator for at least 30 minutes before slicing. (30+ minutes)