2 cups all-purpose flour (about 9 ounces)
2 1/2 cups firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoon unsalted butter
3/4 cup egg substitute
Topping Ingredients (from Peabody):
7 ounces mini marshmallows
1 ½ cups milk chocolate chips
1 cup peanut butter
1 TBSP unsalted butter
1 ½ cups Rice Krispies
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl.
Place butter in a small skillet over medium heat. Cook for 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool for 10 minutes. Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Serving size - 2 squares (1/24 of recipe) Calories:170 (without topping)
Remove the blondies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted (or melt all in the microwave using 30-45 second intervals, stirring in between...that's what I did). Remove from heat, add the cereal,and mix well. Allow this to cool for 3 minutes or so.
Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3×3-inch bars.