Peanut Butter Marshmallow-Crunch Brownies

Recipe By Tessa Arias
October 24th, 2011

Peanut Butter Marshmallow-Crunch Brownies has a mouthwatering gooey, chewy, crunchy, and smooth topping. Dee-lish!

Yield: 24 brownies

Prep Time: 15 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Richly chocolate with a nuttiness from the peanut butter and bran bud cereal. No one will be able to tell these brownies are actually a good source of fiber!
Texture: The texture of the brownie is best when the whole wheat flour is allowed to soften overnight, then it’s chewier and more fudgy. The topping is gooey, chewy, crunchy, and smooth.
Ease: Not difficult at all, you don’t even have to chop or melt chocolate!
Appearance: Like something you want to sink your teeth into now.
Pros: The whole wheat flour and bran bud cereal are pretty much undetectable. Not to mention these brownies are delish!
Cons: None.
Would I make this again? Yes and yes.

Peanut Butter Marshmallow-Crunch Brownies has a mouthwatering gooey, chewy, crunchy, and smooth topping. Dee-lish!

Peanut Butter Marshmallow Brownies - no one has to know they're whole grain!

Peanut Butter Marshmallow-Crunch Brownies

Are you the type of person to peek into someone’s medicine cabinet? I totally am. In fact, I will slow to a near stop if I happen to drive past someone’s house at night that has all the blinds/curtains open and all the lights on. I just like to see how other people live, what they eat/drink/watch/do. It’s fascinating to me. I think that someone’s book, magazine, and music collections reveal a lot about their personality. What’s in their pantry, fridge, purse, car, closet… it’s all tell-tale about what kind of life that person lives. I wonder what someone who had never met me might think about me by peeking through my personal effects.

I’m pretty sure if someone stumbled across a tray of these brownies on the counter, they wouldn’t be able to resist themselves. Despite the sugar, butter, and marshmallows in these treats, they aren’t as indulgent as they appear. The brownie is completely whole-wheat while the topping is full of good-for-you bran bud cereal. No one has to know any of that, though. Sneaky, sneaky.

How to make
Whole Grain Peanut Butter Marshmallow-Crunch Brownies

Yield: 24 brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Inactive Time 8 hours
Total Time: 8 hours 40 minutes
Peanut Butter Marshmallow-Crunch Brownies has a mouthwatering gooey, chewy, crunchy, and smooth topping. Dee-lish!


  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups light brown sugar
  • 3/4 cup Dutch-process cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder, optional
  • 1 tablespoon vanilla
  • 4 large eggs
  • 1 1/2 cups white whole wheat flour
  • 2 cups semisweet chocolate chips
  • 3 cups mini marshmallows
  • 1 cup semisweet chocolate chips
  • 1 cup smooth peanut butter
  • 1 1/2 cups bran buds cereal


  1. Preheat oven to 350 F. Spray a 13 x 9-inch pan with cooking spray and, if desired, line the pan with parchment paper or aluminum foil leaving an overhang on opposing sides for easy removal after baking. I like to spray the aluminum foil with cooking spray too just to make sure the brownies release.
  2. Melt the butter in a microwave-safe bowl in the microwave. Add the brown sugar and return to the microwave. Heat until mixture is warm and brown sugar is better dissolved.
  3. Transfer the butter mixture to a large bowl then add the cocoa, salt, baking powder, espresso powder and vanilla. Add the eggs one at a time, stirring to incorporate after each addition. Finally, add the flour and chocolate chips and mix to combine.
  4. Transfer the batter to the prepared pan. Bake for 25 minutes. Remove from oven and sprinkle the marshmallows evenly over top of brownies. Return to the oven for 5 minutes more or until the marshmallows are puffed and softened but not browned. Remove pan from oven and allow to cool on a rack.
  5. Heat the chocolate chips and peanut butter in a small microwave-safe bowl in the microwave, stirring frequently, until the chips have melted and mixture is smooth. Stir in bran buds. Dollop the mixture over the marshmallow-topped brownies and spread evenly. Allow to rest overnight before serving.

Recipe Notes

Adapted from King Arthur Whole-Grain Baking
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Maria — October 24, 2011 at 2:18 pm

    Oh yum!

  2. #
    DessertForTwo — October 24, 2011 at 2:22 pm

    Love that these are healthy/guilt-free!

  3. #
    soniarumzi — October 24, 2011 at 7:04 pm

    Guilt free, now these look absolutely delicious and wonderful. Woohooo!

  4. #
    nat@thesweetslife — October 24, 2011 at 8:50 pm

    I've made the more indulgent version of these–now I need to try this one!

    • #
      Anna — November 4, 2011 at 9:17 pm

      What are is more indulgent version??? Plz include a recipe.

  5. #
    Melis@IWasBornToCook — October 24, 2011 at 10:16 pm

    Wow…loving this!

  6. #
    Angie — October 24, 2011 at 11:20 pm

    LOL. I had to look up Bran Buds Cereal. Never had heard of it before.____I will absolutely try this one this weekend.

  7. #
    stacielk — October 25, 2011 at 1:49 am

    These look delicious! Want to make them right now!

  8. #
    Diane — October 25, 2011 at 4:32 am

    These look wonderful!

  9. #
    Liv — October 25, 2011 at 10:49 am

    It's 6:49 AM and I've woken up to this post… Oh today is going to be disastrous till I can get my hands on something similar to this now!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  10. #
    christie — October 25, 2011 at 7:56 pm

    here @ salon sales equipment we love it

  11. #
    Lily — October 25, 2011 at 10:01 pm

    Mmm looks good. And makes you feel slightly less bad about eating so much desert!

  12. #
    MikeVFMK — October 26, 2011 at 1:16 am

    Stumbled and glad i did. Love the post and this recipe! I'll be back!

  13. #
    Tracey — October 26, 2011 at 11:43 am

    I never would have guessed these were full of healthy ingredients! I've never heard of bran buds cereal, I'll have to keep an eye out next time I'm shopping.

  14. #
    Lauren @ KeepitSweet — October 26, 2011 at 7:58 pm

    These look delicious, what a great way to balance out the butter:-)

  15. #
    donna — October 26, 2011 at 8:48 pm

    I love bran buds!! they have to be the most underrated cereal of all time. And they're really healthy, which obviously means these brownies are really healthy….

  16. #
    zenzeroni — November 4, 2011 at 2:29 pm

    D'oh, brans buds haven't been available in the UK since the 1970s, so wikipedia tells me.
    I think its the cosmos telling me that I need to make the more indulgent verson 🙂 xx

  17. #
    Stefani — November 4, 2011 at 3:42 pm

    Those look really good!

    I am tempted to try some!

  18. #
    The Teenage Taste — January 2, 2012 at 5:27 pm

    Wowza! These look fabulous and I love that they are “sneaky healthy!” This way I won't feel *that* bad when I eat half the pan. 😉

  19. #
    Angie — January 2, 2012 at 8:13 pm

    These were really rich. The kids loved them.

  20. #
    Anne Carlyle Lindsay — January 10, 2012 at 3:45 am

    I discovered your blog this evening and LOVE IT! I'm going to make these tomorrow…very excited.

  21. #
    Dotty — January 17, 2012 at 8:17 am

    I want to make this for a friend who is allergic to eggs. Can I replace them with something?
    Thanks for the post, by the way, they sound absolutely delicious and I can't wait to make them!

    • #
      handleheat — January 17, 2012 at 3:36 pm

      Have you ever heard of a “flax egg”? It's what some vegan recipes use to substitute for eggs. It's basically 1 tablespoons ground flaxseeds + 3 tablespoons water for every egg called for.

  22. #
    Dotty — January 17, 2012 at 10:29 pm

    I want to make this for a friend who is allergic to eggs. Can I replace them with something?

  23. #
    Ashley — February 2, 2012 at 1:51 am

    I tried this recipe with the mini cupcake size instead of regular and they came out great! I bought the mini oreos and everything. Watch the time though, the smaller size allows them to bake quicker.


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