Peanut Butter Marshmallow-Crunch Brownies

Yield: 24 brownies

Ingredients:

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

Directions:

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.
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.
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.
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.
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.