Chocolate Crunch Brownies Recipe

Chocolate Crunch Brownies Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

The first time I took these to work, I knew I'd better start making copies of the recipe—they disappeared fast! I've been an avid baker since grade school. These days, my husband and I are parents to two teens, 17 and 14.

This recipe is:

Contest Winning

[X]

Rate Chocolate Crunch Brownies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chocolate Crunch Brownies Recipe

Prep: 30 min. Bake: 25 min. + chilling

Yield: 36 Servings

30 25 55

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
1/2 cup baking cocoa
1-1/2 cups all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
1 jar (7 ounces) marshmallow creme
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups crisp rice cereal

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies.
In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars. Yield: 3 dozen.

Nutritional Facts 1 brownie equals 232 calories, 12 g fat (6 g saturated fat), 37 mg cholesterol, 136 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Chocolate Crunch Brownies in Country Woman January/February 1994, p33