I am ridiculous. Help me, Rhonda.
I’ve been avoiding these brownies. I’ve been on a peanut butter and chocolate kick lately. First, with those brownies with fluffy peanut butter brownies, then those chocolate peanut butter clusters, and now these.
I may have a peanut butter and chocolate problem, but let me tell you, these. are. amazing.
Not to be bossy, but make these NOW.
These should be called something like Brownies of Insane Greatness or something. They are delicious! The crispy topping with the fudgy brownie and the salty crunch of the peanuts… Help, help me, Rhonda. They are about as decadent as they come, but completely delicious and (surprisingly) not too, too rich.
For a faster version, you can use a boxed brownie mix and proceed with the rest of the directions. If you have the time, though, I highly (H I G H L Y) recommend making your own. Also, the original recipe calls for the addition of 1 cup of chopped peanut butter cups with the peanuts. I’ve tried it with and without, and I actually prefer it without. If you prefer, however, go for it. Peanut butter cups or no, these are a fantastic, decadent, happy chocolatey dessert perfect for Valentine’s Day or any time.
…and I promise two things: 1) I will post something more artery-friendly soon, and 2) the next dessert I post will not be a chocolate-peanut butter something.
Peanut Butter Crunch Brownies
Ingredients
For the brownies:
- 1c butter
- 2c sugar
- 4 eggs
- 2 tsp vanilla
- 2/3c unsweetened cocoa powder
- 1c flour
- 1/2 tsp salt
- 1/2 tsp baking powder
For the topping:
- 1c salted peanuts
- 1c chopped peanut butter cups (optional)
- 1 1/2c chocolate chips
- 1 1/2c peanut butter (I used crunchy)
- 1c crisp rice cereal
Instructions
- To make the brownies, melt butter in a large saucepan. Stir in sugar, eggs, and vanilla. Stir in cocoa, flour, salt, and baking powder. Spread batter into a 9 x 13″ pan sprayed with nonstick spray or lined with parchment paper. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- While brownies are cooking, melt chocolate chips and peanut butter in a medium saucepan over medium heat, stirring often to prevent burning. When mixture is melty and smooth, stir in crisp rice cereal and stir to coat.
- When brownies are finished baking, remove from oven and immediately sprinkle with peanuts and peanut butter cups (if desired). Spread chocolate/peanut butter/cereal mixture over all and smooth with a spatula. Refrigerate brownies about 2 hours or until topping is firm.
Notes
Makes at least 24 brownies.
Brownies adapted from Comfort of Cooking, topping adapted from Browneyed Baker
I can give an “Amen” to the Oomazing deliciousness of these beautiful brownies.
You Will want to make these for your sweetie and I urge you to not wait for Valentines Day. He/She will thank you for it and possibly even kiss your feet.
Oh wow – these would most certainly cure the chocolate craving I’m having right now!
Holy Hannah. These look AMAZING. I can hear my gallbladder SCREAMING just because I looked at the picture! These are going in the “Try when I’m not pregnant anymore” file…only 2 months to go!
Yum! Can’t wait to make a pan of these…probably soon and to share with the ladies I visiting teach. My pregnant heart thanks you!
Made them yesterday and I love them! I must remove the excess or I am sure to make myself sick on them – Thanks for sharing the recipe 🙂
Another pregnant girl comment…there seem to be a lot of that going around these days…but really, my sweet tooth disappeared most of my pregnancy but right at the end (one more month!) it’s back in full swing. Right in time for V-day!
Emily, these brownies look unbelievable! I can barely resist anything with crisp rice cereal and I know that these would be no exception. Thanks for sharing! I’ll be pocketing this recipe to try soon.