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Chocolate Crunch Brownies

 Chocolate Crunch Brownies
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.
36 ServingsPrep: 30 min. Bake: 25 min. + chilling


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1/2 cup baking cocoa
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons McCormick® Pure 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


  • 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.

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Chocolate Crunch Brownies (continued)

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.