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Gluten-Free Marshmallow Crunch Brownies

Gluten-Free Marshmallow Crunch Brownies

Watch Video
degree-icon Easy
time-icon 5 Minutes
time-icon 25 Minutes
time-icon None
time-icon 12 Brownies
time-icon 1 Brownie
diet-icon Gluten-Free
degree-icon Easy
time-icon 5 Minutes
oven-icon 25 Minutes
snow-icon None
plate-icon 12 Brownies
dish-icon 1 Brownie
diet-icon Gluten-Free
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Ingredients

Brownie Batter
  • 2 cups Organic Sugar Cane
  • ¾ cups Magical Coconut Oil, melted
  • 4 Large Eggs
  • 2 tablespoons Vanilla Extract
  • 1 ½ cups Cocoa Powder
  • ½ teaspoon Pink Himalayan Salt
  • ½ cup Gluten-Free Chocolate Chips
Topping Mix
  • 5 tablespoons MagicalButter, unsalted
  • 1 bag Gluten-Free Mini-Marshmallows
  • 10 ½ ounces Gluten-Free Chocolate Chips
  • 1 ¼ cup Sunflower Seed Butter
  • 3 cups Gluten-Free Rice Krispies

How To

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Brownie Batter
  • Preheat oven to 350°F.
  • Grease a 9×13 baking pan with coconut oil or other spray/oil.
  • In a medium bowl cream together the coconut oil and sugar with a mixer.
  • Add in your eggs one at a time and incorporate.
  • Add in the vanilla, cocoa powder, and salt. Mix until smooth.
  • Gently fold in the chocolate chips, then transfer batter to baking pan.
  • Bake brownies for 17 minutes then remove from oven. Allow to cool completely.
Topping Mix
  • In a small saucepan mix together the chocolate chips, sunbutter, and Magical butter on low until fully melted and combined.
  • Add in the rice krispies and mix in fully.
  • Add the marshmallows on top of the cooled brownies. Next lay dollops of the warm rice krispie topping over the marshmallows and spread evenly.
  • Wait until cooled completely, then enjoy!