Peanut Butter Crispy Brownies
Indulge in the ultimate dessert trifecta with these irresistible Peanut Butter Crispy Brownies! Perfectly fudgy brownies serve as the base for a decadent peanut butter and crispy rice cereal layer, all crowned with a smooth, glossy milk chocolate topping. This easy-to-follow recipe combines classic flavors with a delightful crunch, offering a show-stopping treat that's ideal for parties, bake sales, or simply satisfying your sweet tooth at home. With just 20 minutes of prep time and a unique no-bake topping, these layered brownies are both impressive and surprisingly simple to make. Enjoy a harmonious balance of rich chocolate, creamy peanut butter, and crispy texture in every bite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 0.5 cup cocoa powder, unsweetened
- 0.5 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1.5 cups creamy peanut butter
- 1 cup powdered sugar
- 2 cups crispy rice cereal
- 1.5 cups milk chocolate chips
- 0.25 cup unsalted butter (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
Melt 1 cup of unsalted butter in a large saucepan over low heat. Remove from heat and stir in granulated sugar and brown sugar until smooth.
Allow the mixture to cool slightly before whisking in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips and pour the brownie batter into the prepared pan, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove the brownies from the oven and let them cool completely in the pan.
While the brownies cool, prepare the peanut butter layer. In a medium bowl, mix the creamy peanut butter and powdered sugar until smooth and well blended. Gently fold in the crispy rice cereal until evenly distributed.
Spread the peanut butter mixture evenly over the cooled brownies, using the back of a spoon or an offset spatula to smooth the top.
In a microwave-safe bowl, combine the milk chocolate chips and 1/4 cup of unsalted butter. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
Pour the melted chocolate mixture over the peanut butter layer, spreading it evenly to cover the entire surface.
Refrigerate the brownies for at least 1 hour, or until the chocolate topping is set. Once fully chilled, slice into 16 squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
9868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.7 g | 647% | |
| Saturated Fat | 223.9 g | 1120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1169 mg | 390% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 1298.6 g | 472% | |
| Dietary Fiber | 76.3 g | 272% | |
| Total Sugars | 840.9 g | ||
| Protein | 201.3 g | 403% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1104 mg | 85% | |
| Iron | 71.3 mg | 396% | |
| Potassium | 5817 mg | 124% | |
*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.
