Chocolate Crunch Brownies Recipe
Chocolate Crunch Brownies Recipe photo by Taste of Home
Next Recipe

Chocolate Crunch Brownies Recipe

Read Reviews
5 16 27
Publisher Photo
The first time I took these brownies to work, I knew I'd better start making copies of the recipe—they disappeared fast! My husband and kids gobble them up quickly, too. —Pat Mueller, Mitchell, South Dakota
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
MAKES: 36 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large 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

Nutritional Facts

1 brownie: 232 calories, 12g fat (6g saturated fat), 37mg cholesterol, 136mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 4g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Chocolate Crunch Brownies in Country Woman January/February 1994, p33

Reviews for Chocolate Crunch Brownies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
AfterAgnesDowner User ID: 7584816 239224
Reviewed Dec. 12, 2015

"my sister makes these"

wunsagin User ID: 791731 233797
Reviewed Oct. 1, 2015

"I used a box mix because of a time crunch and they were still wonderful. I do need to remember to cut the bars really small because they are very rich."

makeeping User ID: 8344202 226935
Reviewed May. 25, 2015

"I only used one cup of sugar instead of the two cups required, they turned out perfect!"

PenelopeWin User ID: 5924001 226627
Reviewed May. 20, 2015

"I really liked these brownies. They were better the second day and even better the third. I used a gluten free brownie mix. The crunch was awesome. I loved the rice crispy texture and the flavor was delicious. i plopped the fluff on and stuck it back in the oven to melt it because it was too hard to spread. I think next time I will try to melt the fluff in the microwave and then spread it on. Cut the pieces small it is much more rich and filling than a regular brownie."

whatnancyloves User ID: 6857644 226287
Reviewed May. 13, 2015

"I made this as our dessert for Mother's Day - it was a big hit. Try it, you will not be disappointed."

redcow User ID: 47124 226054
Reviewed May. 7, 2015

"It has been a few years since I have made these brownies. I used to put them on my Christmas plates. I have always used part of a bag of mini marshmallows just like doxymamas suggested. They turn out great this way!"

blondee51248 User ID: 4192990 226046
Reviewed May. 7, 2015

"I saw this recipe and had to make it today. I did use a box brownie mix and used chocolate rice cereal and my husband just looked at me and said "these are trouble". Which means he loves them and will eat until he can't anymore. Next time I may bake in a 9x9 pan and half the cereal, pb and chip topping just because it is only the two of us. Delish."

doxymama User ID: 7989004 226030
Reviewed May. 7, 2015

"These brownies are fantastic. I have a suggestion that makes them less messy and easier to cut - instead of using marshmallow creme, which can be very difficult to work with, spread a 10 oz. bag of miniature marshmallows over the brownies as soon as they are done, and then return the pan to the oven for a few minutes, just until the marshmallows puff together. Remove from the oven and cool completely before spreading the rice krispie topping over the marshmallows. You get the same marshmallowy goodness without the sticky mess!"

AMANDALEEANN User ID: 6377446 226001
Reviewed May. 7, 2015

"Someone gave me this recipe many years ago and I absolutely love it! I am not a huge chocolate fan (I know, I know, shocking!) but these are SO tasty-the peanut butter adds wonderful taste and creamy texture."

ConnieSue64 User ID: 7114251 16317
Reviewed Nov. 13, 2014

"I took the advise from another and used a boxed brownie mix, it worked out fine! I thought that using the entire jar of marshmallow cream was too much! All in all a very good recipe! Esp. if you have a sweet tooth!"

Loading Image