I loooooooove brownies.
And I’m not talking 8 year old Girl Scouts, though they are very sweet too, I’m sure.
I’m talking sweet, dense, crackly-topped, stick to all the parts of your mouth, good cold or warm, with icing, ice cream, whipped cream, and/or chocolate sauce, want-one-right-now brownies.
What’s that, you prefer those kind of brownies too? Oh good, let’s be friends :)
I have many favourite brownie recipes, and this is yet another recipe to add to that pile.
You may remember I had a bit of an issue with peanut butter awhile back, in that my peanut butter was apparently procreating in my cupboard. These brownies were one of the spawn of that cupboard action, and definitely a favourite child. By the way, just when I thought I had taken care of all the peanut butter at last, what should I find in the back of my cupboard but another kilogram? Like rabbits, I tell ya.
More brownies for me, I suppose. What a shame.
These aren’t just brownies. These are your favourite brownie recipe, chewy or cakey as you like, topped with Reese’s peanut butter cups, salted peanuts, and a healthy layer of peanut butter-chocolate icing filled with Rice Krispies. Now, that may sound like too many things going on in one brownie, but the crunchy/gooey/salty/sweet combination is too delicious to pass up.
I made these with the Ghirardelli box mix, which is so delicious, but they would be just as good with my favourite fudgy homemade brownie recipe, this Baker’s One Bowl Brownie or the best cake-like brownie, Mrs. Dykstra’s brownie recipe.
Last week I was on a brownie roll and also made some truly delicious treats (coming soon) featuring over 2 lbs of dark chocolate, 4 eggs, and roasted cherries – I’m still in a bit of a coma from all this brownie goodness!
Oh, and in case you’re wondering, these work well as individual brownie bites made in a mini cupcake tin too!
- 1 batch of your favourite brownie recipe for a 9x13 pan
- ½ cup salted peanuts
- 6 Reese's peanut butter cups, chopped
- 1½ cups milk chocolate chips
- 1 cup creamy peanut butter
- 1 cup Rice Krispies cereal
- Prepare brownies according to your directions for whatever recipe/box mix you're using, baking for 5-7 minutes LESS than the recipe states. Remove from the oven and sprinkle with peanuts and peanut butter cups. Return to oven to finish baking.
- While they are finishing up, melt the chocolate chips and peanut butter in a medium saucepan over medium-low heat. Stir in Rice Krispies to coat. Pour chocolate mixture over top of the warm brownies, spreading to cover evenly.
- Let set in the fridge for at least a couple hours before cutting into bars.
Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the fridge.
Recipe adapted from Brown Eyed Baker, who found it on How Sweet It Is. These two ladies always have amazing, inspiring recipes!
Wow, these look better than great! The brownie look perfect! I need a few of them and a tall glass of milk!! Thanks for adding them to my PB link party!!
um, YUM! My niece’s 11th birthday is coming up and I think she would simply adore these (assuming I save her any!). Thanks for sharing!
I bet these really were delicious. PB and Chocolate is such an awesome combination.
I certainly appreciate a good brownie, but when I read “topped with Reese’s peanut butter cups, salted peanuts, and a healthy layer of peanut butter-chocolate icing filled with Rice Krispies”, I thought I’d died and gone to heaven! My daughter is a make-it-from-a-mix and serve-them-plain kind of gal. I have to share this recipe with her!
Excellent recipe AND excellent writing.
That’s what’s nice about these, you can still start with the mix so it’s relatively quick and painless :) Thanks for your kind comment!
I just gained 10 lbs. reading the recipe :P
These look amazing! <3 I love everything about your blog and the voice behind it!
Mmmmm, I salivating just by looking at these oh so gorgeous brownies!