Crunchy Peanut Butter Cup Brownies
Who doesn't love the combination of peanut butter and chocolate? Add a fudgy brownie base with a layer of melted peanut butter cups covered with a chocolate, peanut butter and krispy rice topping and you have something that is irresistible!
1 stick unsalted butter, cut into large pieces
6 ounces bittersweet chocolate, chopped*
1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons all-purpose flour, sifted
Peanut Butter & Chocolate Layers:
10 Reese’s peanut butter cups, chopped
1½ cups milk chocolate chips
1½ cups creamy peanut butter
2 cups Rice Krispies cereal
Preheat oven to 350 degrees. Line an 8-inch square baking pan with foil, leaving a slight overhang on all sides. Spray bottom and sides with a non stick spray. Set aside.
Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth.
Remove from heat, and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.
Pour batter into prepared pan and bake approximately 55 minutes. You want the brownies almost fully cooked. If you place a toothpick in the center you should see moist crumbs when you remove it. Remove from the oven and sprinkle the top with the chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.
While they are finishing baking, melt the chocolate chips and peanut butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Allow to cool 30 minutes before placing in refrigerator. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator. Cut into bite size pieces...enjoy!
* You can also use your favorite boxed brownie mix if you are short on time.
Recipe adapted from: browneyedbaker