SunButter crunch brownies are an easy triple layer brownie dessert for your recipe box! Chocolate, marshmallow and a crunchy sweet topping create three distinct layers of flavors and textures.
This nut-free recipe makes the most scrumptious bars!! Homemade brownies on the bottom, stuffed with a marshmallow meringue and topped with a crispy, SunButter white chocolate crunch.
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
You are going to love these messy bars for a few reasons:
- Chocolate brownies!
- Easy to prepare!
- Pretty layers!
- An irresistible crunchy top!
what is sunbutter and where can I buy it?
SunButter is a spreadable food with a texture similar to peanut butter. It is a fantastic alternative for those who need peanut-free or tree nut-free diets. I love that none of their spreads have more than four ingredients!
Many major retailers carry SunButter, but you can check their website here to find it near you. You can also order it here from Amazon. This post is not sponsored, I’m just a big fan of SunButter products!
how to make sunbutter crunch brownies
The first step in this recipe is to bake the brownie layer. You will need seven ingredients, about five minutes of prep time and 25 minutes of baking to complete this layer.
I like to line the 8×8 baking pan with parchment paper. It allows you to easily pull the completed bars from the pan for slicing once they are finished.
options for the marshmallow layer
My favorite marshmallow layer comes from this homemade s’mores recipe. It takes about ten minutes to make and gives you a delicious, non-processed marshmallow layer.
If making homemade marshmallow fluff isn’t your thing, use half a jar of store bought marshmallow fluff. I have not tested it, but think you could also toss some miniature marshmallows over the brownies in the last two minutes of baking. This will allow the marshmallows to melt slightly and will give you the same flavor. Let me know if you try it this way!
Let the brownies cool before layering on the homemade or store bought marshmallow layer.
making the sunbutter crunch layer
Prepare the final layer once you have spread the marshmallows over the cooled brownies.
Start by melting white chocolate chips, Ghirardelli is my favorite brand, and SunButter together. I don’t have a microwave so I use a double boiler. Once the white chocolate and SunButter have melted together and are smooth, mix in the crispy rice cereal, then spread over the marshmallow layer.
Allow the SunButter crunch brownies to chill in the refrigerator until they have firmed up, about an hour.
how to cut bar cookies
Use the edges of the parchment paper to pull the brownies out of the baking pan and set them on a solid surface. Then use a sharp knife to cut to your desired size. If you want nice, clean cuts, wipe the knife clean between cuts. Then dig in and enjoy!
more easy bar cookie recipes to enjoy
- Double Chocolate Oat Bottom Brownies
- Mom’s Lemon Bars
- Pumpkin Caramel Spice Bars
- SunButter and Jelly Bars
- Sugar Cookie Bars
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these SunButter Crunch Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe (or any recipe!) from two sugar bugs please come back and leave a review and a star rating. I read every comment, and I LOVE hearing from you!
- 3 tablespoons cocoa powder
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla extract
- OR 4 ounces of prepared marshmallow cream
SunButter Crunch Layer
- 1/2 cup SunButter, I use the no sugar added version
- 1 cup white chocolate chips
- 1 1/2 cups crispy rice cereal
- Brownie layer: Preheat the oven to 350°F. Prepare and 8x8 pan by greasing and lining it with parchment paper. In a medium bowl, whisk together the cocoa powder, flour and salt. Set aside.
- Using a stand mixer or hand-held mixer, cream the butter and sugar on medium-high until light and fluffy, about 3 minutes. Scrape up and down the bowl, then add the eggs and vanilla, beating until combined, about one minute. With the mixer on low, add in the flour mixture, mixing until just combined. Pour the batter into the prepared pan and bake 20-25 minutes, or until a tester comes out mostly clean. Allow to cool completely, then proceed with the marshmallow layer.
- Marshmallow fluff layer (from scratch): Whisk egg whites, sugar and cream of tartar in a heatproof bowl. Set the mixture over a saucepan filled with 2 inches of simmering water. Do not let the bottom of the bowl touch the water. Whisk constantly until the sugar is dissolved, about 4 minutes. Remove from the saucepan and wipe the bottom of the bowl dry. Transfer the mixing bowl to an electric mixer fitted with the whisk attachment. Add the vanilla. Beat on high speed for 5-6 minutes until stiff, glossy peaks form. Spread a thick layer (about half an inch) over the cooled brownies. You may have some left over marshmallow.
If you prefer not to make the marshmallow mixture from scratch, you can use jarred marshmallow fluff. You’ll need about 4 ounces.*
- SunButter Crunch Layer: Melt the SunButter and white chocolate chips together (I used a double boiler) and then stir in the crispy rice cereal. Once mixed together, spread over the marshmallow layer and chill until firm.
- Use the edges of the parchment paper to pull the bars out of the pan and cut into bars with a sharp knife. Wipe the knife clean between cuts.
Store covered in the refrigerator for up to five days.
*I have not tested it, but think you could toss mini mashmallows over the brownie layer in the last 2 minutes of baking. This will slightly melt the marshmallows and give you a marshmallow layer.
Amount Per Serving: Calories: 187Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 88mgCarbohydrates: 25gFiber: 1gSugar: 19gProtein: 3g
The nutrition information is an estimate and may not be entirely accurate.
DID YOU MAKE THIS RECIPE?
Be sure to tag @twosugarbugs on Instagram and hashtag #twosugarbugs