Posted by Serena Bakes Simply From Scratch / Monday, August 19, 2013
Peanut Butter Cup Crunch Brownies
These are so naughty..
I mean really naughty almost like we shouldn't talk about it naughty..
They call these Better Than Crack Brownies but for the sake of my daughters own embarrassment we are calling them Peanut Butter Cup Crunch Brownies or a Little Slice Of Heaven works too.
She thought a Little Slice Of Heaven was a much better name for these.
The whole family thought I was really finally losing it when I said were making Better Than Crack Brownies.
The two oldest looked at me and said, "What kind of name is that?"
I said,"I don't know but they sound good to me!"
Who new a name would be such a big deal.
The family all pitched in making these and Colt looked at me like I was crazy when I explained what we were doing..
The kids all had a brownie and then left for a few days to Colt's sister house..
The following is our tail of events..
We sat on the couch, started watching Mad Men and eating Peanut Butter Cup Crunch Brownies with Vanilla Ice Cream over the next 3 nights while the kids were gone.
These are dangerously good.
I used my standard from scratch brownie recipe and adapted the topping slightly from a recipe at HowSweet It Is.
Grease and line a 9 x 13" baking pan with parchment paper. Butter parchment paper well.
Add butter, unsweetened chocolate and semisweet chocolate chips to a small saucepan and cook over medium-low heat, stirring until chocolate melts. Remove from heat and set aside.
In a mixing bowl with whisk attachment add eggs, brown sugar, granulated sugar and vanilla. Beat over medium-high speed for about 4 minutes until mixture become light colored and airy.
It should look about like this..
Slowly drizzle in chocolate while mixing at low speed. Beat at medium speed until thoroughly combined, scraping the sides of bowl as needed.
Spread Fudge Brownie in parchment lined pan and bake brownies for 25 minutes.
Here's where we get naughty.. Remove brownies from pan and sprinkle with chopped Peanut Butter Cups. Pop Peanut Butter Cup Brownies back into the oven for 5 more minutes.
(No we aren't done yet, it gets better.)
Melt chocolate chips, crunchy peanut butter and butter over medium heat until chocolate is melted and mixture is well combined.
At this point it's a good idea to keep a second wooden spoon on hand to smack anyone who comes near your bowl, I learned this the hard way. I found Colt and all 3 kids taking turns dipping there fingers in.. I couldn't believe what I saw. Taste testing should be reserved for me, what were they thinking.
Stir in Rice Crispy's or Cocoa Crispy's into the melted peanut butter/chocolate mixture. We used Envirokidz Organic Chocolate Koala Crisps since it's the cereal we buy for the kids and it worked great! (They haven't sent me product or paid me to use their name this is my own personal opinion.)
Spread chocolate, peanut butter, crisp mixture over the top of cooked brownies with peanut butter.
Place in refrigerator 2 hours before serving or 45 minutes to an hour in the freezer until chocolate sets.
Cut to desired serving size and serve with Ice Cream if you're feeling extra naughty.
These are extra rich so I suggest small slices.
Brownie's can be stored on the counter top if the house is cool or in the fridge covered. These Brownies were adapted from: How Sweet It Is.
Peanut Butter Cup Crunch Brownies
Recipe by Serena Bakes Simply From Scratch
Peanut Butter Cup Crunch Brownies aka Better Than Crack Brownies. Brownies with peanut butter cup, chocolate, peanut butter and cocoa crispy cereal.Prep time: PT20M
Cook time: PT30M
Total time: PT50M
Yield: 12 Squares
- 3/4 cup Butter, Plus More For Greasing Pan
- 4 ounces Unsweetened Chocolate
- 1 cup Semisweet Chocolate Chips, Good Quality
- 4 whole Eggs
- 1 cup Brown Sugar
- 3/4 cup Granulated Sugar
- 1 teaspoon Vanilla
- 1 1/2 cups Whole Wheat Pastry Flour Or All-Purpose Flour
- 1/2 cup Cocoa Powder
- 1/2 teaspoon Sea Salt
- 10 whole Reese Peanut Butter Cups, Chopped
- 1 1/2 cups Milk, Semisweet Or Dark Chocolate Chips
- 1 1/2 cups All Natural Chunky Peanut Butter
- 1/2 tablespoon Butter
- 1 1/2 cups Cocoa Crispy Or Rice Crispy Cereal
- Preheat oven to 350 degrees.
- Grease a 9x13 inch pan with butter. For ease of removal line with parchment paper and butter parchment.
- In a small saucepan add butter, unsweetened and semisweet chocolate. Cook over medium-low heat while stirring until butter and chocolate is melted and smooth. Remove from heat and set aside.
- In a mixing bowl fitted with a whisk attachment add eggs, brown sugar, granulated sugar and vanilla. Mix on medium high speed until mixture is pale yellow in color and light.
- Pour melted chocolate/butter mixture into egg/sugar mixture and mix on medium speed until thoroughly combined, scraping sides of bowl as needed.
- Add flour, cocoa powder and sea salt. Mix on medium speed until combined, scraping sides of bowl as needed.
- Pour brownie batter into grease pan and bake for 25 minutes, remove from oven and sprinkle with chopped Reese's Peanut Butter Cups and bake 5 more minutes.
- While brownies finish baking combine chocolate chips, peanut butter and butter in a small size saucepan. Cook over medium heat, stirring until combined.
- Remove mixture from heat and stir in crispy cereal.
- Spread chocolate, peanut butter, crispy cereal mixture evenly over the top of brownies.
- Place in freezer for 45 minutes or in the refrigerator for 2 hours before serving. Brownies can be stored covered in the refrigerator or on the counter top.