Killer Crunch Brownies
Tell me these Killer Crunch Brownies don’t look killer! You would be a hater if you did…you’d have to hate dense, chewy brownies piled high with soft, gooey marshmallow cream and topped with a crunchy, chocolate peanut-butter topping. Who could hate that??? Now, you might hate the calories they have in them, but an extra workout will take care of that. All I can say is don’t ever deny yourself! Obviously I’m not a wellness coach!
Anywhoooo, these are just that good that you might be willing to sacrifice all the hard work you’ve done to look and feel so great.
Let’s start with making this dense, chewy brownie base. It’s one of the more delicious brownies I’ve tasted. You could stop here, but why would you??
No one wants to admit that they love marshmallow fluff, but I will. I won’t eat it out of the jar because that’s a little weird (and sticky) but I absolutely love it mixed into buttercream or schmeared on the top of a chocolate chip cookie. So, spreading this over the warm brownie base sounds just about right.
To make this just a bit more decadent, how about melting peanut butter and chocolate together until it’s nice and smooth. Add the rice Krispies in and spoon it over the top of the marshmallow topping. Once the brownies have cooled completely, you’ll want to refrigerate the entire confection for a few hours to get the rice Krispie topping firm.
That hint of peanut butter mixed into the chocolate topping elevates this crunchy, gooey, chocolately bar way beyond traditional brownies. Try it out for something really spectacular!
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Killer Crunch Brownies
Makes: 24 servings
Prep Time: 20 minutes
Bake Time: 35 minutes
Total Time: 1 hour & 50 minutes
Ingredients
Brownies:
- 12-ounce bag semi-sweet chocolate chips (2 cups)
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 1 tsp vanilla
- 4 large eggs
- 1 & 1/2 cups all-purpose flour
- 1/2 tsp salt
Topping:
- 7-ounce jar marshmallow crème
- 1 cup peanut butter
- 1 cup semi-sweet chocolate chips
- 3 cups Rice Krispie cereal
Instructions
Preheat the oven to 350°F. Line a 9 x 13-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.
Recipe by Mel’s Kitchen Cafe
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