Peanut Butter Crunch Brownies

Tuesday, March 15th, 2011

Otherwise known as “Better Than Crack Brownies”. But I’m not so sure I like that name, and Dave told me to stop calling them “crack brownies”

So I re-named them Peanut Butter Crunch Brownies.

I didn’t take pics of all the steps, and it’s a good thing because when I took the giant tub of chocolate chips off the top shelf, a bottle of Kahlua came crashing down onto the floor of the bakery. What a friggin’ mess. (pardon my French) But there was glass everywhere.

EVERYWHERE! It flew clear across the room. I cleaned most of it up and cut my thumb, then Dave came out and saved the day with the shop vac.

So It took me much longer to make the brownies than it should have. And it was sad to lose a perfectly good bottle of Kahlua.

On with the recipe. Which came from How Sweet It Is.  That’s the link to the original recipe. I didn’t change it really, just used a different kind of cereal and semisweet Callebaut chocolate chips (because I bought a 25# bag of them)

Anyway, you need to make a pan of brownies to get started. I would not use boxed mix. For goodness sake, brownies are so darned easy to make, skip the mix and make GOOD ones!

I used a much more complicated Nick Malgieri Brownie recipe, but found this easy one that seems to be getting rave reviews all over the internet. I’m making these next time.

Nicks Supernatural Brownies

8 oz unsalted butter,
plus more for greasing
8 oz. bittersweet chocolate,
cut into 1⁄4″ pieces
4 eggs
1 cup sugar
1 cup firmly packed dark brown sugar
2 tsp. vanilla extract
1⁄2 tsp. fine salt (I use Kosher salt. ALWAYS)
1 cup flour

1. Heat oven to 350°. Grease a 9″ x 13″ baking pan with butter and line with parchment paper; grease paper. Set pan aside.

2. Pour enough water into a 4-quart saucepan that it reaches a depth of 1″. Bring to a boil; reduce heat to low. Combine butter and chocolate in a medium bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove from heat; set aside.

3. Whisk together eggs in a large bowl. Add sugar, brown sugar, vanilla, and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30–35 minutes.

Proceed with the crack recipe:
1 batch brownies
1/2 cup salted peanuts
1 cup chopped Reese’s peanut butter cups (I used more!! More is good)
1 1/2 cup milk chocolate chips (I used semi sweet Callebaut chocolate chunks)
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal

I used these:

(I thought they’d be better, plus they are Peanut Butter flavored!!)

Top the brownies with peanuts and peanut butter cups, and bake for 4-6 minutes more.

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.

They are so good. Peanut buttery, chocolatey, and crunchy.

I put them in the freezer so we can portion them out accordingly and not eat the whole pan in two days.

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