Best 2 Peanut Butter Crunch Brownies Recipes

Are you ready to embark on a delectable culinary journey, where the rich and nutty flavor of peanut butter harmoniously blends with the decadent texture of brownies? Our article will guide you through the world of peanut butter crunch brownies, revealing the secrets behind their tantalizing taste and satisfying crunch. From selecting the finest ingredients to mastering the art of baking, we'll provide you with all the essential knowledge and techniques you need to create these irresistible treats that are sure to captivate your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

PEANUT BUTTER MARSHMALLOW CRUNCH BROWNIES

Peanut Butter Marshmallow Crunch Brownies image

Make and share this Peanut Butter Marshmallow Crunch Brownies recipe from Food.com.

Provided by annh53182

Categories Bar Cookie

Time 45m

Yield 24 Brownines

Number Of Ingredients 14

Ingredients

4 ounces unsweetened chocolate
2/3 cup unsalted butter
1 1/4 cups semi-sweet chocolate chips, divided
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract
1 (10 1/2 ounce) bag miniature marshmallows
1 1/2 cups milk chocolate chips
1 cup smooth peanut butter (don't use natural peanut butter)
1 tablespoon unsalted butter
1 1/2 cups Rice Krispies

Steps:

Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.
Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
Spread/Pour the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

PEANUT BUTTER CRUNCH BROWNIES

Peanut Butter Crunch Brownies image

From the chocolate flavor to the peanuts to the delectable crunchiness... this is Blue Ribbon all the way!

Provided by Traci Coleman

Categories Chocolate

Time 55m

Number Of Ingredients 13

Ingredients

1 c butter, melted
2 c sugar
2 tsp vanilla
4 eggs
1 c flour
3/4 c cocoa powder
1/2 tsp baking powder
8 large reese's peanut butter cups (or i used 24 mini cups), roughly chopped
1/2 c salted peanuts, chopped
1 c semi-sweet chocolate chips
1 Tbsp butter
1 1/2 c peanut butter
1 1/2 c rice crispy cereal

Steps:

1. Preheat oven to 350. Line 9x13 pan with foil so that small amount of the foil hangs over the edge. Spray foil with non-stick spray.
2. Combine butter, sugar, vanilla and eggs. Add flour, cocoa powder and baking powder. Pour into prepared pan and bake for about 20 - 25 minutes.
3. While brownies are baking, chop peanut butter cups and peanuts.
4. After brownies have baked for 20-25 minutes, top with the chopped peanut butter cups and the chopped peanuts. Return to oven and finish baking for 6 - 10 minutes, until wooden pick can be insterted and comes out clean.
5. While the brownies are finishing, make topping. In microwave safe bowl, put chocolate chips, butter and peanut butter and cook until melted, about 45 seconds. Stir well until mixture is smooth. Add the rice crispy cereal, stir to coat evenly.
6. When brownies are done, remove from oven and top with chocolate covered rice crispy cereal, spreading evenly over the top. Set aside and let cool for about a hour. Then move to refrigerator and chill for at least 2 hours.
7. To remove, lift out of pan by pulling up on the foil. Pull foil back from sides of brownies and cut into bars. Enjoy!

Tips:

Use high-quality chocolate for the best flavor. Dark chocolate with a cocoa content of at least 70% is a good choice.
Do not overmix the batter, as this can result in tough brownies.
If you want a fudgier brownie, use less flour and more butter.
For a crispier brownie, use more flour and less butter.
Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Allow the brownies to cool completely before cutting and serving.
Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 2 weeks.

Conclusion:

Peanut butter crunch brownies are a delicious and indulgent treat that are perfect for any occasion. With a rich chocolate flavor, a gooey peanut butter center, and a crispy peanut butter crunch topping, these brownies are sure to be a hit. They are easy to make and can be customized to your liking. So next time you are looking for a special dessert, give peanut butter crunch brownies a try.