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Ultimate Triple Layer Peanut Butter Crunch Brownies. shot
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Triple Layer Peanut Butter Crunch Brownies.

These Triple Layer Peanut Butter Crunch Brownies are a decadent treat! Rich brownie layers topped with creamy peanut butter and a crunchy finish!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 12 servings

Ingredients

  • 2 sticks salted butter
  • 4 ounces milk chocolate chopped
  • 1.5 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 0.25 teaspoon kosher salt
  • 1 cup creamy peanut butter
  • 2 tablespoons salted butter at room temperature
  • 2-3 cups semi-sweet chocolate chips
  • 1 cup Rice Krispies cereal

Instructions

  • Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking pan or line it with parchment paper for easy removal later.
  • In a double boiler or microwave, melt the 2 sticks of salted butter and 4 ounces of chopped milk chocolate together until smooth. Stir occasionally to prevent burning. Once melted, set aside to cool slightly.
  • In a large mixing bowl, combine the melted chocolate mixture with 1 1/2 cups of granulated sugar and 1 tablespoon of vanilla extract. Whisk until well blended. Add in the 4 large eggs, one at a time, mixing well after each addition.
  • Sift together 1 cup of unsweetened cocoa powder, 1 cup of all-purpose flour, and 1/4 teaspoon of kosher salt. Gradually fold this mixture into the wet ingredients until just combined. Be careful not to overmix!
  • Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool.
  • While the brownies are cooling, prepare the peanut butter layer. In a mixing bowl, beat together 1 cup of creamy peanut butter and 2 tablespoons of room temperature salted butter until smooth and creamy. Spread this mixture evenly over the cooled brownie layer.
  • In a small saucepan over low heat, combine 2-3 cups of semi-sweet chocolate chips until melted. Stir in 1 cup of Rice Krispies cereal until well coated. Pour this crunch topping over the peanut butter layer, spreading it out evenly.
  • Cover the pan with plastic wrap or foil and refrigerate for at least 2 hours to allow the layers to set properly. Once chilled, cut into squares and serve!

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Double boiler or microwave
  • Plastic wrap or foil

Notes

  • Allow the brownies to cool completely before slicing for clean cuts.
  • Store in an airtight container in the refrigerator for up to a week.
  • For warm brownies, microwave individual squares for about 10-15 seconds.