Crispy Chocolate Peanut Butter Brownies

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A few friends sat around last Saturday night, doing what every normal group of 27 year olds does on a Saturday night: planned out a very detailed, and very specific menu of food that was to be consumed on the very first football Sunday. It was happening the following day. There was nothing else to do, really, except hang out, watch football on the three TVs that had been set up for the occasion (yes, I said three), and eat. And eat. And eat a little more. I’m talking chicken wings, pulled pork, pulled pork mac and cheese. Spinach-artichoke dip. French onion dip, other dip. Every dip. And just when you think you can’t fit another nibble, nay, another morsel of food into your stomach, you remember about the dessert. The dessert you made the previous day. The dessert, that was, thanks to yourself, three layers of pure gluttony. Three layers of outright excessiveness.

Brownies were the first layer. I started out pretty calm. This layer had chocolate chips in it, but hey, they were brownies; this wasn’t anything crazy at first. But then came the second layer. Peanut butter frosting. I did it again. I put peanut butter in something else and I’m not mad about it. You won’t be either, because the PB frosting compliments layer number three quite nicely. The third tier of this tri-level dessert was a Rice Krispies-dark chocolate mixture that added the best little crunch, just when you needed it. It was sweet yet salty, fudgy yet crispy. It was perfect.

So this whole brownie-peanut butter-chocolate concoction was, as you can surmise, a delightful end to the first football Sunday. The friends were slightly sick to their stomachs, but also thoroughly satisfied. It was a successful week 1. Lots of cheese, lots of carbs, lots of chocolate. A little football thrown in here and there.

Ingredients

Brownies

  • 3/4 cup unsalted butter, melted
  • 1 1/2 cups sugar
  • 3/4 cups all purpose flour
  • 3/4 cup dark cocoa powder
  • 3 eggs
  • 1 cup chocolate chips

Peanut Butter Frosting

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups creamy peanut butter
  • 1 3/4 cups powdered sugar

Crispy Chocolate Topping

  • 2 cups dark chocolate
  • 1 cup Rice Krispies

Instructions

  1. Preheat the oven to 350 F and grease a 9x9 inch pan. Melt the butter in a glass bowl. Add the sugar, flour, cocoa and eggs. Stir until well combined, and then fold in the chocolate chips. Spread the batter in the pan and bake for 22-25 minutes, until a toothpick comes out clean. Cool completely.

    For the peanut butter filling, add the butter, peanut butter and powdered sugar to a large mixing bowl. Use an electric mixer to combine, and spread the frosting on top of the brownie layer. Stick the pan into the fridge to cool.

    To make the crispy chocolate layer, melt the dark chocolate for about one and a half minutes in the microwave. Stir in the Rice Krispies. Spread the chocolate mixture on top of the peanut butter filling and keep in the fridge for at least 2 hours before cutting and serving.



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18 comments

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