Chocolate Crunch Brownies
Indulge in the ultimate dessert experience with these irresistible Chocolate Crunch Brownies! Perfectly fudgy and deeply rich, the brownie base is loaded with semi-sweet chocolate and cocoa powder for intense flavor. A layer of creamy, peanut butter-infused milk chocolate mixed with crisped rice cereal adds the perfect crunch and a delightful texture contrast. Easy to prepare with minimal prep time, these crowd-pleasers are ideal for parties or an indulgent treat at home. Serve them chilled for a sweet, crunchy bite that’s as satisfying as it is addictive. These decadent layered brownies are the perfect marriage of creamy, crunchy, and chocolaty, making them a must-try dessert for any chocolate lover!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams unsalted butter
- 150 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 100 grams crisped rice cereal
- 150 grams milk chocolate chips
- 120 grams smooth peanut butter
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9 inch (23x23 cm) baking pan with parchment paper, letting the edges hang over for easy removal.
In a medium saucepan, melt the butter and semi-sweet chocolate chips over low heat, stirring until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and combined.
Gradually stir the melted chocolate mixture into the sugar and egg mixture until fully incorporated.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until no streaks of flour remain. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 25 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
While the brownies are cooling in the pan, prepare the crunchy topping. In a heatproof bowl, combine the milk chocolate chips and peanut butter. Melt in the microwave in 30-second increments, stirring in between, until smooth.
Gently fold the crisped rice cereal into the melted chocolate and peanut butter mixture until evenly coated.
Once the brownies have cooled slightly, spread the crunch mixture evenly over the top. Use a spatula to press the topping gently into place.
Chill the brownies in the refrigerator for at least 1 hour, or until the topping is firm.
Lift the brownies out of the pan using the parchment paper overhang. Slice into 12 squares or your desired size. Serve and enjoy!
Nutrition Facts
Calories |
5848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.0 g | 422% | |
| Saturated Fat | 166.5 g | 832% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 706.4 g | 257% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 465.5 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 463 mg | 36% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 1492 mg | 32% | |
*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.
