I’m sure by now you’ve all seen my recipe for Crunchy Nutella Brownies…they’re one of my most popular recipes, and they’re delicious! After making them a few times, my husband, a huge fan of peanut butter, asked if I could come up with a Crunchy Peanut Butter version. So, here it is, for all you peanut butter lovers: a rich brownie, covered in crunchy peanut butter goodness. Chocolate and peanut butter = yumminess!
- 1 cup semi-sweet or dark chocolate chips
- 1 stick unsalted butter, cut into pieces
- 1-3/4 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
Peanut Butter Crunch Layer
- 1-1/2 cups semi-sweet chocolate chips
- 1 cup Smooth Peanut Butter
- 1 tablespoon unsalted butter
- 1-1/2 cups rice cereal
Preheat the oven to 350 degrees. Line a 9×13 pan with lightly greased foil.
In a large glass bowl, microwave the chocolate chips and butter at 30 second intervals until melted. Stir until smooth.
Add the sugar, eggs, vanilla, and flour. Add in each ingredient one at a time, stirring until combined before adding the next ingredient.
Bake at 350 degrees for 35-40 minutes, or until the edges are completely set. Do not overbake (the middle will not be completely set)!
After you take the brownies out of the oven, while they are cooling in their pan, make the frosting. In a medium-sized glass bowl, microwave the chocolate chips, peanut butter, and butter for 30 second intervals, until melted. Stir until smooth. Let cool for 2-3 minutes. Stir in the rice cereal.
Immediately spread the frosting over the brownies.
Cool brownies completely before enjoying (you can put them in the refrigerator to speed this up if you can’t wait to eat them!).
Makes 16 large brownies.