Brownie Crunch
Indulge your sweet tooth with this decadent Brownie Crunch recipe, a perfect blend of fudgy richness and crispy texture in every bite. These chocolate-packed brownies feature a soft, chewy base made with rich cocoa powder and semisweet chocolate chips, topped with an irresistible layer of crunchy rice cereal coated in a luscious milk chocolate and peanut butter mixture. With only 20 minutes of prep time and a simple, no-fuss topping, this dessert is as easy to make as it is to devour. Perfect for parties, potlucks, or a casual treat, these brownies offer the ideal balance of gooey and crunchy in one highly addictive bar. Serve chilled or at room temperature for maximum enjoyment.
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Recipe Information
Ingredients
- 1 cup Unsalted Butter
- 1.5 cups Granulated Sugar
- 2 teaspoons Vanilla Extract
- 4 large Eggs
- 0.75 cup All-Purpose Flour
- 0.5 cup Unsweetened Cocoa Powder
- 0.5 teaspoon Salt
- 1 cup Semisweet Chocolate Chips
- 2 cups Rice Cereal (e.g., Rice Krispies)
- 1 cup Milk Chocolate Chips
- 0.75 cup Peanut Butter
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
Melt the unsalted butter in a large saucepan over low heat. Once melted, remove from heat and stir in granulated sugar and vanilla extract.
Beat in the eggs, one at a time, until fully combined.
Sift in the all-purpose flour, cocoa powder, and salt. Stir the mixture until smooth and well incorporated.
Fold in the semisweet chocolate chips, then pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let cool completely in the pan.
While the brownies are cooling, create the crunch topping. In a microwave-safe bowl, combine milk chocolate chips and peanut butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth.
Stir the rice cereal into the chocolate-peanut butter mixture, ensuring all the cereal is evenly coated.
Gently spread the crunch topping over the cooled brownies, using a spatula to press it down into an even layer.
Refrigerate the pan for 1-2 hours, or until the topping is set and firm.
Once set, slice into 12 squares or bars and serve. Store any leftovers in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 42.7 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 53 mg | 4% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 340 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
