Brownies

• 2 cups Sugar
• ¾ cup Vegetable Oil
• 4 large Eggs
• 2 teaspoons Vanilla
• 1 ½ cup Dark Cocoa Powder
• ¼ teaspoon Salt
• ½ cup Chocolate Chips

Topping

• 1 bag Mini Marshmallows (10.5 ounces)
• 2 cups Chocolate Chips
• 1 ¼ cups Peanut Butter
• 5 tablespoons Butter
• 3 cups Rice Krispies

 

1. Preheat oven to 350F; lightly grease a 9×13″ baking pan; combine sugars and oil; beat until well combined; add in the eggs and vanilla; whisk together; beat for 2 minutes
2. Add the cocoa powder and salt to the batter and blend until smooth; fold in the chocolate chips; pour into prepared pan
3. Bake the brownies for 17 minutes then top with marshmallows; continue baking for 8 minutes; allow to cool while preparing topping
4. For the topping: combine the chocolate chips, peanut butter, and butter in microwave safe bowl; microwave in thirty second intervals, stirring after each until smooth and melted; fold in the Rice Krispies
5. Lay dollops of topping evenly across the top of cooled brownies; spread to cover the entire top; wait until completely cooled to cut