Baking with Olivia and Caroline

Holy moly! Want to make over-the-top delicious brownies? These decadent, chocolaty, gooey, crunchy treats are everything you love about classic brownies – but taken to a whole new level!

There are plenty of times when I share our baked goods – whether it’s bringing them to coworkers, sharing with family, or, in the case of these brownies, dropping off a few at Main Street Magazine headquarters [note from editors: yes, please!]. Never have I received so many texts saying, “Wow! These are absolutely amazing – please share the recipe!” So here it is – shared just for y’all!

Brownie ingredients:

1 cup butter
2 cups sugar
2 teaspoon vanilla
4 eggs at room temperature
¾ cup cocoa powder
1 cup flour
1 teaspoon espresso powder
¼ teaspoon baking powder
¼ teaspoon salt
1 cup semi sweet chocolate chips

Marshmallow crunch topping ingredients:

2 cups mini marshmallows
8 ounces semi-sweet chocolate, chopped
2 tablespoons butter
1 cup peanut butter
1 cup puffed rice cereal

Preheat the oven to 350 degrees and spray a 9” x13” pan with cooking spray.

Assemble the brownies:

Melt the butter in a medium saucepan over medium heat. Once melted, remove from heat, and add the sugar and vanilla. Add the eggs one at a time. Mix in the cocoa powder, flour, espresso, baking powder, and salt. 

Once all ingredients are thoroughly combined, stir in the chocolate chips.

Pour the batter into the greased pan, and bake for 30-35 minutes.

About two minutes before the brownies are done, remove the pan from the oven and spread with the mini marshmallows. Place back in the oven and bake for the remaining two minutes. Set aside to cool for about ten minutes.

Assemble the topping:

Combine the chopped semi sweet chocolate, peanut butter, and butter in a medium saucepan over medium-low heat and stir until completely melted. Stir in the puffed rice cereal. 

Spoon the mixture over the slightly cooled brownies and spread so it completely covers the surface of the brownies. Let cool completely and then refrigerate to set. Once set, cut into squares and either store covered at room temperature or place them back in the fridge.

You’ve been warned

These brownies are pure chocolatey, peanut buttery, marshmallowy, crunchy goodness. They also have that magical touch of espresso powder, which really elevates the chocolate flavor. As you know, or if you don’t know, you might be surprised to learn that I’m not a huge chocolate fan. I rarely make brownies or chocolate desserts unless it’s for someone who’s a die-hard choco-holic – or to satisfy our readers! But I have to admit, even I thoroughly enjoyed these brownies.

However, consider this your official warning: Don’t be like one of my taste testers and eat four in one sitting! You might end up with a serious tummy ache – or a sleepless night if you eat them before bed. I witnessed it firsthand and heard the aftermath repeatedly: “Oh my god, what did I do? Why didn’t you stop me from eating so many?”

But hey, a little indulgence never hurt anyone – just pace yourself! Enjoy every gooey, crunchy, chocolatey bite. As always, enjoy! •

Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area – and did we mention they are mother and daughter? Follow Olivia on Instagram to see her many creations at @oliviawvalentine.