Best 6 Crispy Brownie Treats Recipes

BETTER-THAN-THE-BAG BROWNIE CRISPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
• Place butter and chocolate in a microwave-safe bowl. Heat in 30-second intervals until melted, stirring between each interval. Stir sugar, vanilla extract, and espresso into the melted chocolate. Set aside.
• Whisk flour, cocoa powder, salt, and baking soda together.
• Beat egg whites with an electric mixer until frothy, 3 to 4 minutes. Pour in chocolate mixture and beat until combined. Mix in the flour mixture until a thick batter forms.
• Spread batter onto the prepared baking sheet. Cover with plastic wrap. Place another baking sheet on top and smash it flat to ensure the batter is as thin as possible. Peel off plastic wrap and sprinkle chocolate chips over the batter.
• Bake in the preheated oven until crisp, about 25 minutes. Allow to cool on the baking sheet before breaking up into pieces.

BROWNIE "RIBS" AND CRISPY RICE TREAT "CORN-ON-THE-COB" WITH DRUNK CHERRY BBQ SAUCE

Steps:

• Brownie "Ribs": Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray and line with parchment paper.
• In a large bowl, combine the cocoa powder and baking soda, and blend in 1/3 cup of the melted butter. Add the hot coffee and stir until well blended. Stir in the sugar, eggs and remaining 1/3 cup melted butter to combine.
• Sift together the flour and salt, and set aside.
• Add the vanilla to the wet mixture, then stir the wet mixture into the flour mixture.
• Pour half of the brownie mixture into the prepared baking pan, top with the chocolate bars, and then pour the remaining brownie mixture over chocolate bars. Smooth the top with an offset spatula.
• Bake until the brownies begin to pull away from the sides of the pan, 35 to 40 minutes. Let the brownies cool completely before cutting, at least 1 hour.
• For the crispy rice treat "corn-on-the-cob": Heat the butter and marshmallows in a large skillet over medium-low heat. When the marshmallows are completely melted, turn off the heat and stir in the vanilla. Add the puffed rice cereal and mix well.
• Spray a jellyroll pan with nonstick spray and pour the cereal mixture out onto pan. Spray your hands with nonstick spray and press the mixture evenly into the pan. Let sit for 10 to 15 minutes, then cut crosswise into 3-by-10-inch strips.
• Roll up strips and press in the ends to smooth.
• Knead the fondant to soften, then roll out to a 1/8-inch thickness.
• Using a roll of puffed rice as a template to measure, cut a strip of fondant. Roll the puffed rice in fondant and press the seam to seal.
• Measure out circles on the fondant that fit ends of your "corn"; press the edges to seal.
• Using a Dresden tool, make horizontal and vertical lines in the fondant to create the look of corn kernels.
• Using an airbrush machine, lightly cover the "corn" with yellow coloring, leaving random areas without color. Then use the flesh color to create shadowing and depth.
• For the drunk cherry "BBQ sauce": In a small saucepan over medium heat, cook down the cherries with the sugar, cornstarch and 1/2 cup cold water until tender, about 15 minutes.
• Run the cherry mixture through a blender and then strain back into the saucepan. Stir in the orange liqueur, cider vinegar, vanilla and cayenne, and cook over low heat until reduced by half, about 30 minutes. Take off the heat and let cool.
• To finish the brownie "ribs": Melt the chocolate melts in a heatproof bowl set over an inch of simmering water. Stir until smooth.
• Spread the melted chocolate to a 1/8-inch thickness on a silicone baking mat. Run through the chocolate with a fork to create texture.
• Carefully pull the baking mat onto a baking sheet. Place in the freezer to set up, about 5 minutes.
• Run a knife along the edges of the brownie pan, then flip onto a cutting board. Using a large knife, cut the brownies into 1 1/2-by-4-inch strips.
• Cut the set chocolate to the same length as brownies, but gently break off the edges so they are more ragged.
• Place chocolate strips on top of the brownies.
• Make small narrow tubes of fondant and cut into small pieces, enough for two for each "rib"; these will be the rib "bones." Press a piece of the cut fondant onto each end of the ribs.
• To plate: Place two "ribs," crisscrossing, on each plate. Set a piece of "corn" next to the "ribs."
• Stir the "BBQ sauce" and then drizzle the desired amount over the ribs. Enjoy!

BROWN BUTTER CRISPY TREATS

Steps:

• Thoroughly grease a baking sheet with softened butter.
• Add the butter to a large pot set over medium heat. Allow it to melt and bubble up, swirling the pot to keep it moving around, until the butter is a medium golden brown, 3 to 4 minutes. Stir in the regular marshmallows until they're totally melted. Stir in the salt.
• Remove from the heat and pour in the cereal, folding gently the whole time until combined. Then pour in the mini marshmallows and gently fold in. Turn the mixture into the buttered baking sheet and press flat. Let cool completely, and then cut into squares or rectangles.

KRISPY BROWNIE DELIGHTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place brownie mix into a mixing bowl and stir in vegetable oil, water, and eggs; beat 50 strokes with a spoon. Spread the batter into the prepared baking dish.
• Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Check after 25 minutes. Let the brownies cool while you complete remaining steps.
• Spread marshmallow creme over the warm brownies. Place milk chocolate chips and peanut butter in a large saucepan over low heat and stir until the mixture is warm, completely melted, and smoothly combined. Stir in the crispy rice cereal until thoroughly coated and spread over the marshmallow creme layer, pressing and filling any voids. Refrigerate until set, 20 to 30 minutes. Cut into bars to serve.

RICE KRISPIE BROWNIES

Steps:

• Prepare 9x13 pan by spreading 1-2 tablespoons of butter along the bottom and edges until lightly, but completely, coated.
• Carefully sift 2 tablespoons cocoa powder on the buttered pan until fully coated. Basically instead of greasing and flouring the pan, you're buttering and cocoa powdering it.
• In a large saucepan, melt 2 sticks (1 cup) of butter over medium heat until just melted.
• Remove from heat.
• Stir in sugar and vanilla until well combined.
• In a separate bowl, sift together flour, salt, cocoa powder, and baking powder.
• Stir dry ingredients into the butter and sugar mixture until combined.
• Add eggs and stir until fully incorporated, but not more than that.
• Pour batter into the prepared 9x13 casserole dish.
• Bake at 350 degrees for 24 minutes, or until the top of the brownies are set and edges begin to pull away from the pan.
• Remove brownies from the oven.
• While brownies are hot, GENTLY spread marshmallow cream over the top, set aside.
• In a medium sized microwave safe bowl, add chocolate chips and peanut butter. Cook in 30 second intervals in the microwave until mixture is combined and runny.
• Add 3 cups of rice krispie cereal to peanut butter mixture, gently mix well, until all cereal is coated.
• Gently spoon this over the top of the marshmallow fluff and carefully spread to cover entire brownie.
• Let cool until the topping is dry and no longer wet.
• Cut into squares and serve.

CRISPY RICE TREAT BROWNIES

Steps:

• You need a pan of brownies (9x9-inch) to start - it can your favorite recipe or any boxed brownie mix, baked and cooled in pan.
• In a medium microwave-safe bowl, combine mini marshmallows, butter and peanut butter. Heat on high in 30-second bursts, stirring between , until melted and smooth. Stir in rice cereal.
• Using oiled or damp hands, press cereal mixture over top of cooled brownies, forming it into an even layer. Set aside to cool.
• Meanwhile, to make ganache, in a small saucepan over medium-low, bring cream to a simmer.
• Add chocolate chips and let sit for 1 minute. Using a silicone spatula or wooden spoon, stir cream and chocolate until mixture is smooth and glossy.
• Pour ganache over rice treat layer and spread to edges of pan. Sprinkle with M&M's. Let cool until chocolate is set before cutting. Wrap tightly or store in an airtight container.