Monday, February 4, 2013

Snap, Crackle, PB Brownies

One time when I made a donation to an online bake sale fundraiser I received the tastiest brownies I've ever had. My version includes a homemade brownie base along with a few other changes. Jessica's blog at How Sweet It Is is worth checking out as she has amazing recipes beyond these brownies.


Brownie Base*
12 Tablespoons butter
2/3 cup cocoa powder
1 cup brown sugar
1/2 cups sugar
pinch kosher salt
2 eggs
2 teaspoons vanilla
3/4 cup flour
1 bag mini Reese's peanut butter cups
1 bag milk chocolate chips
1 cup creamy peanut butter
1 1/2 cups Rice Krispies cereal
1/2 cup Reese's Pieces (mini if you can find them)


Preheat oven to 350°F. Grease and flour or spray a 13"x9" pan. Melt butter. In a mixing bowl, combine cocoa powder, sugars, salt, vanilla and butter together. Add eggs and mix thoroughly. Stir in flour just until mixed. Spread in pan evenly. Bake for 15 minutes. While brownies are baking, melt the chocolate chips and peanut butter in a medium saucepan over medium-low heat. Remove from stovetop and add cereal stirring to coat. Remove brownies from the oven and sprinkle the top with peanut butter cups. Return to the oven and bake for 5 additional minutes. Remove from oven to wire rack. Spread chocolate/cereal mixture over top of peanut butter cups making it even across entire pan. Sprinkle Reese's Pieces all over top. Refrigerate before cutting and serving. Store in an airtight container in the refrigerator.

*If you make this brownie base another time just as brownies, bake in a square baking pan for 25-30 minutes until brownies pull away from pan. I wanted a thinner layer for this recipe.

1 comment:

Anonymous said...

Delightful :) delicious ;) Yums in my tums:D