Ooey and gooey, layered Chocolate Crunch Brownies get better with time. Two to three days old, they are at their prime. But that doesn’t mean you can’t enjoy them the day you make them! They might not even be around long enough to age to perfection, but they’re still yummy!
The Layers of Chocolate Crunch Brownies
The first step in making this dessert is the brownie bottom. It’s a simple homemade recipe with no leavening, so it doesn’t rise high. Once the first layer is baked and cooled, the second layer is simply a small jar of marshmallow creme spread on top. Finally, the crunch layer is added with crisp rice cereal mixed into melted peanut butter and chocolate.
The hardest part of this recipe is waiting after the top layer is added, because they need to firm up in the fridge. When I announced the other night that I was going to go cut the brownies, the room erupted in a chorus of “hooray!” and “finally!” *pause streaming of video for food preparation to occur and snacks to be brought into room so entertainment can recommence*
When do you like to eat your sweet snacks? Is it an afternoon pick-me-up with a hot beverage? These are so good shared with a friend or offered at a pot-luck meal where everyone brings something.
Chocolate Crunch Brownies
Ingredients
- 1 c margarine
- 1 3/4 c sugar
- 4 eggs
- 6 T cocoa powder
- 1 c flour
- 2 t vanilla flavoring
- 1/2 t salt
- 7 oz marshmallow creme (1 jar)
- 1 c creamy peanut butter
- 1 1/2 c semi sweet chocolate chips
- 3 c crisp rice cereal
Instructions
- Cream butter and sugar until thoroughly mixed. Beat in eggs and vanilla. Add flour, cocoa, and salt to the creamed mixture until blended. Spread into a sprayed 9x13 pan and bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Do not overbake.
- Cool for half an hour, in the fridge if desired. Use a spatula lightly sprayed with nonstick spray to spread marshmallow creme over the top of the brownie layer.
- Melt peanut butter and chocolate chips in a medium saucepan. Once they are completely combined, add crisp rice cereal and stir until coated. Pour out onto brownies and spread into corners, smoothing the top.
- Refrigerate at least 30 minutes. Steal a square to sample. Keep in refrigerator and cut into squares when serving.
Other Decadent, Chocolatey Recipes:
These brownies will be perfect to try during the Christmas Season!
When I made these Chocolate Crunch Brownies we were wondering how well they freeze. I froze a portion as a trial and they were just as good as the day I made them. Good to know!
That *is* good to know! And good for a small household to be able to freeze some of a large pan of dessert.