Peanut Butter Crunch Brownies

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 2 tbsp Peanut butter
  • 2 cups Peanut butter chips

• Baking & Spices

  • 3/4 tsp Baking powder
  • 3 cup Chocolate chip
  • 3/4 cup Cocoa powder
  • 1/2 cup Confectioners' sugar
  • 1 1/4 cups Flour
  • 2 cups Kellogg's rice krispies or cocoa krispies
  • 3/4 tsp Salt
  • 1 1/2 cups Sugar
  • 1 tbsp Vanilla extract

• Dairy

  • 3/4 cup Butter
  • 1 cup Heavy cream

Found on bunsenburnerbakery.com

Description

Ingredients

• 3/4 cup butter, melted
• 1.5 cups sugar
• 3 eggs
• 3/4 cup cocoa powder
• 3/4 teaspoon salt
• 3/4 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1 1/4 cups flour
• 1 cup chocolate chips
• 2 cups peanut butter chips
• 1 cup heavy cream
• 1/2 cup confectioners sugar
• 2 cups chocolate chips
• 2 tablespoons peanut butter
• 2 cups Kellogg’s Rice Krispies or Cocoa Krispies

Directions

• Preheat the oven to 350 °F.  Lightly grease a 9″ square springform pan, or line a 9″ square baking dish with aluminum foil, extending the foil over the edges to form handles, and grease the foil. Combine the melted butter and sugar together in a small bowl, until smooth and shiny.  In a large bowl, combine the eggs, cocoa powder, salt, baking powder, and vanilla.  Whisk by hand for about 5 minutes, until well combined.  Add the melted butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.  Add in the flour and chocolate chips, stirring just until the flour is incorporated. Pour the brownie mixture into the prepared pan.  Bake for 20-22 minutes, until a cake tester inserted into the center comes out clean.  Set aside to cool completely. To make the whipped peanut butter ganache frosting, combine the peanut butter chips and heavy cream in a small, microwave safe bowl.  Heat at 1 minute increments at 50% power, stirring frequently, until the peanut butter chips are melted and the mixture is smooth.  Cool for 5 minuetes, then transfer the contents to bowl of a mixer and whip with the whisk attaachment for 5 minutes, until light and fluffy.  Add 1/2 cup powdered sugar and continue to whip until combined. To make the chocolate crunch layer, melt the 2 cups of chocolate chips in a large, microwave safe bowl.  Heat for 1 minute at 50% power, stir the chocolate, and repeat until the chocolate is fully melted and smooth.  Stir in the peanut butter.  Add in the Rice Krispies and gently fold them into the melted chocolate until fully coated. Cover the brownies with the peanut butter ganache frosting, using a knife to fully spread the frosting to the edge of the pan.  Top with the chocolate crunch layer, smoothing the top with the back of a spoon. Refrigerate the peanut butter crunch bars for 2 hours, until firm and set.  Open the springform pan or lift the brownies out by the aluminum foil.  Cut into 20 bars and enjoy.