Description
Peanut Butter Crunch Brownies: Fudgy brownies with a crunchy peanut butter topping. Decadent, easy to make, and sure to please a crowd.
Ingredients
Scale
- 1 cup (226g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (85g) unsweetened cocoa powder
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (250g) creamy peanut butter (use a commercial brand like Jif or Skippy for best results)
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (265g) semi-sweet chocolate chips
- 1/4 cup (62g) creamy peanut butter
- 1 tablespoon unsalted butter
- 1 1/2 cups (75g) crispy rice cereal
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Spray lightly with non-stick cooking spray.
- Step 2: Make the brownie layer by whisking together the melted butter and sugar in a large bowl until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 3: In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. The batter will be thick and glossy. Pour the brownie batter into your prepared pan, spreading it evenly with a spatula.
- Step 4: Bake the brownies for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake! Allow the brownies to cool completely in the pan on a wire rack. This cooling step is crucial for your Peanut Butter Crunch Brownies to have distinct layers.
- Step 5: Once the brownies are completely cool, prepare the peanut butter layer. Using an electric mixer, beat together the peanut butter and softened butter until smooth and creamy. Add the powdered sugar and vanilla, beating on low speed until incorporated, then on medium until light and fluffy. Spread this mixture evenly over the cooled brownies. Place the pan in the refrigerator to chill for about 30 minutes.
- Step 6: For the chocolate peanut crunch topping, place the chocolate chips, peanut butter, and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Fold in the crispy rice cereal, making sure it’s completely coated in the chocolate mixture.
- Step 7: Working quickly before the mixture sets, spread the chocolate crunch topping evenly over the chilled peanut butter layer. Return the pan to the refrigerator and chill for at least 2 hours or until the topping is set.
- Step 8: To serve your Peanut Butter Crunch Brownies, lift them out of the pan using the parchment paper overhang. With a sharp knife (dipped in hot water and dried between cuts), slice into squares. For the cleanest cuts, wipe the knife after each slice.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 brownie square
- Calories: 380
- Sugar: 28g
- Sodium: 230mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg