• Preheat the oven to 350F. Line a 9x13 baking pan with tin foil. Grease with cooking
  spray and set aside.

Make the Brownies:

• Place the chocolate chips and butter in a medium-sized microwave safe bowl.
  Microwave on 50% power for 2-3 minutes, stopping every 30 seconds to stir until
  completely smooth and melted. You can also melt the butter and chocolate together
  over low heat on the stove.
• Add the sugar, vanilla and salt to the chocolate mixture. Whisk to combine. Add the
  eggs one at a time, whisking until fully incorporated after each egg. Stir in the gluten-
  free flour until incorporated.
• Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35
  minutes until set and a toothpick inserted into the center of the brownies comes out
  clean. Let the brownies cool completely.

Make the Peanut Butter Crunch:

• Spread the marshmallow creme over evenly over the cooled brownies.
  In a saucepan over medium-low heat add the peanut butter and chocolate chips. Stir
  until melted. Remove from the heat and stir in the cocoa Pebbles cereal.
• Smooth the crunch mixture over top of the brownies. Refrigerate for 30 minutes to set. Cut into bars and serve. Brownies can be stored in the fridge for up to 3 days. Enjoy!