Killer Crunch Brownies
User Reviews
4.6
Killer Crunch Brownies
Description
This dessert recipe builds on a traditional chocolate brownie base made by melting butter and chocolate chips together, then mixing in sugar, vanilla, eggs, flour, and salt. The batter is baked in a 9x13-inch pan lined with foil for easy removal. Baking ensures a moist but set brownie layer.
While still warm, the brownies are topped with marshmallow crème spread evenly. A melted mix of peanut butter and semi-sweet chocolate chips is combined with rice krispie cereal to add chocolate peanut butter flavor and a crisp crunch on top. This combination contributes creaminess and crispness contrasting with the dense brownie layer.
The recipe capitalizes on the temperature of the warm brownies to help spread the marshmallow crème smoothly, and the peanut butter-chocolate mixture solidifies to hold the rice krispies. The overall result is a dessert with fudgy, creamy, and crunchy layers. The pan size and layering technique ensure the bars slice easily and hold shape when served.
Ingredients
Brownies:
- 1 (12-ounce) (12-ounce) bag chocolate chips (2 cups)
- 1 cup butter
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla
- 4 large egg
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
Topping:
- 1 (7-ounce) (7-ounce) jar marshmallow creme
- 1 cup peanut butter
- 1 cup chocolate chips semi-sweet
- 3 cups rice krispie cereal
Instructions
- Preheat the oven to 350 degrees. Line a 9X13-inch baking pan with aluminum foil or parchment paper and lightly spray with cooking spray (helps with cleanup and lifting out the bars).
- For the brownies, in a medium saucepan over low heat or in a microwave-safe bowl in the microwave, melt the butter and chocolate chips. Stir constantly and remove from the heat when the chips are fully melted.
- Whisk in the sugar and vanilla. Add the eggs, blending fully, one at a time. Add the flour and salt and mix until well combined. Pour the batter into the prepared pan. Bake for 25-30 minutes until the brownies are cooked through and set but not overbaked.
- While the brownies are still warm, dollop the marshmallow crème over the top in large scoops and spread into an even layer.
- In a medium saucepan or in a microwave-safe bowl in the microwave, melt the peanut butter and chocolate chips together over low heat, stirring constantly, until melted and smooth. Remove from the heat and stir in the rice krispies until evenly coated.
- Scoop spoonfuls of the crispy topping over the marshmallow layer and gently spread into an even layer. Let the pan of brownies cool to room temperature and then refrigerate until the chocolate krispie topping is set, 1-2 hours. Serve chilled or at room temp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Brownie | |
| Calories | 338kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 54mg | 18% |
| Sodium | 199mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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