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| Better Than Crack Brownies |
I've had this recipe waiting for like the last two months. I had to wait for the perfect event because I did NOT want to be stuck with an entire pan of these babies. I mean, a baked good being compared to crack? I needed to make sure I could share these with some friends, but it had to be in my own home because I didn't want to be rude and take any extras home, and I didn't want to be sad if they all got eaten. Yes, these are the thoughts that go through my head when I prep myself to bake something new and obviously delicious.
I got this recipe from a blog called Delightful Bitefuls, and she got it from How Sweet It Is. Both are awesome blogs with some great recipes.
Because of the absolute decadence of this recipe, I think I expected the brownies to be a lot sweeter than they are, but the topping has so much peanut butter and Rice Krispies, that the sweetness is relatively mild. Definitely chocolatey; definitely peanut buttery; and surprisingly light. The topping is almost fluffy, so this brownie doesn't fill you up and make you regret your binge. Next time I think I'll use twice as many peanut butter cups, though, because I found that I couldn't tell when I got a bite with peanut butter cup, and I think that's the part of this brownie I was most looking forward to.
Overall, a winner of a recipe.
Better-Than-Crack Brownies
Adapted from: How Sweet It Is via Delightful Bitefuls
Ingredients
- 1 batch brownies (you can use a box mix or recipe below*)
- 1/2 cup salted peanuts (if don’t have salted, add sea salt)
- 1 cup chopped Reese’s peanut butter cups
- 1 1/2 cup milk chocolate chips
- 1 1/2 cup creamy peanut butter
- 1/2 tablespoon butter
- 3 cups Rice Krispies Cereal
Directions
Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove from the oven and top with chopped peanuts and peanut butter cups and bake for 4-6 minutes.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top. Refrigerate for 2 hours before serving.
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| Better Than Crack Brownies |
* I can't bring myself to used boxed brownies as the recipe told me to. I used my favorite brownie recipe baked in a 9 x 13 pan instead of my usual 8 x 8. The recipe is below, but if you click on the link above, you'll also get the regular brownie recipe with a recipe for an awesome frosting to top them.
Brownies (San Francisco Double Chocolate Brownies)
2 eggs @ room temp.
½ cup sugar
1 tsp. vanilla extract
½ cup butter, melted & cooled
2 eggs @ room temp.
½ cup sugar
1 tsp. vanilla extract
½ cup butter, melted & cooled
¼ tsp. salt
1/4 tsp. baking powder
Preheat oven to 350°F. Using a spoon, stir eggs with sugar and vanilla. Add melted butter. In a separate bowl, mix the ground chocolate with flour, baking powder, and salt with a whisk. Stir flour mixture into egg mixture. Spread evenly into a buttered "9 X 13” pan (or a pan lined with parchment paper or non-stick foil).
Preheat oven to 350°F. Using a spoon, stir eggs with sugar and vanilla. Add melted butter. In a separate bowl, mix the ground chocolate with flour, baking powder, and salt with a whisk. Stir flour mixture into egg mixture. Spread evenly into a buttered "9 X 13” pan (or a pan lined with parchment paper or non-stick foil).