Chocolate Brownie Crunch
Indulge in the irresistible decadence of Chocolate Brownie Crunch, a dessert that fuses the rich, fudgy goodness of classic brownies with a delightfully crispy chocolate-peanut butter topping. Made with a luxurious blend of semisweet chocolate, cocoa powder, and brown sugar, the brownie layer is perfectly dense and chewy. Once baked and cooled, it’s crowned with a no-bake topping of melted dark chocolate, smooth peanut butter, and crispy rice cereal, adding the perfect crunch to every bite. This easy-to-make treat requires minimal prep time yet delivers maximum flavor and texture. Perfect for parties, dessert tables, or simply satisfying your chocolate cravings, these brownies are sure to be the star of any occasion. Slice into squares, serve chilled, and let this crowd-pleasing dessert take center stage! Keywords: chocolate brownie crunch, crispy topping dessert, fudgy brownies, chocolate peanut butter recipes.
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 200 grams Semisweet chocolate chips
- 200 grams Granulated sugar
- 100 grams Light brown sugar
- 1 teaspoon Vanilla extract
- 3 pieces Large eggs
- 120 grams All-purpose flour
- 30 grams Cocoa powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
- 150 grams Dark chocolate (for crunch topping)
- 60 grams Smooth peanut butter
- 100 grams Crispy rice cereal
Instructions
Preheat your oven to 180°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt the butter and semisweet chocolate chips in 30-second intervals, stirring in between, until smooth. Let the mixture cool slightly.
Whisk in the granulated sugar, light brown sugar, and vanilla extract until well combined.
Add the eggs, one at a time, mixing well after each addition until the batter is smooth and glossy.
In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder.
Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake in the preheated oven for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
Once baked, let the brownie cool completely in the pan on a wire rack.
To prepare the crunch topping, melt the dark chocolate and peanut butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Stir the crispy rice cereal into the chocolate mixture until well coated.
Spread the crunch topping evenly over the cooled brownie layer, using a spatula to smooth it out.
Refrigerate the pan for at least 1 hour, or until the topping is set.
Once set, use the parchment overhang to lift the brownie out of the pan. Slice into 12 squares with a sharp knife and serve.
Nutrition Facts
Calories |
5274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.1 g | 341% | |
| Saturated Fat | 140.1 g | 700% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 2510 mg | 109% | |
| Total Carbohydrate | 699.6 g | 254% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 458.9 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 461 mg | 35% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 2709 mg | 58% | |
*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.
