My mum made this cabbage and ground beef dish. She was a straightforward country cook. But now that I’ve worked, traveled, and tasted foods from all over the world, I can look back and see that many of the meals she made, despite being straightforward, were ideal for the occasion. In order to make a dish extra-special, we occasionally need to infuse it with emotion and affection. Serve alongside cornbread and grilled corn.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch pan |
Ingredients
- ¾ cup white sugar
- ½ cup butter
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- 2 cups miniature marshmallows
- 1 cup peanut butter
- 1 cup chocolate chips
- 1 ½ cups crispy rice cereal (such as Rice Krispies®)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Beat sugar and butter with an electric mixer until fluffy. Beat in eggs and vanilla.
- Mix flour, cocoa powder, and baking powder together in a small bowl. Add to the egg mixture, beating until smooth. Spread batter into the prepared pan.
- Bake in the preheated oven until set, about 15 minutes. Remove from the oven and top with marshmallows. Continue baking for 3 minutes. Allow to cool.
- Meanwhile, melt butter peanut butter and chocolate chips in a small saucepan over low heat. Stir until smooth. Fold in rice cereal. Spread over the marshmallow later. Refrigerate until firm enough to slice, 1 to 2 hours.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 107 mg |
| Sugars | 14 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I would call this more of a delicious multi-level bar cookie. I deducted a star as I feel two tablespoons of cocoa is not enough. The batter looked pale so I doubled the cocoa to make it more rich. It’s a very thin layer of brownie in the 13” x 9” pan, so if you are looking for a thicker brownie, I would use a 11” x 8” pan. The marshmallow layer took longer than 3 minutes to bake. After baking for 10 minutes, they still were not melted and I was afraid that the brownie might become dry, so I turned on the broiler and that accomplished it. Brownie layer and marshmallows were perfectly done. Final layer was done as written. Very rich and delicious. Will make again.
I halved the recipe and used an 8″ x 8″ pan. Other than that, I stuck to the recipe. These are very tasty, but I can’t help but point out a couple of things. The brownie layer is VERY thin, and is very soft. It didn’t “set” up nicely, as I had expected. Second, after you add the marshmallows, you need to really watch it. Mine puffed up, and then totally deflated while cooling, into a layer of marshmallow goo! I think you really need to take them out when the marshmallows are still holding their shape, and not puffed. I think these would have been much better had that layer help up better.