These are Peanut Butter Cup Crunch Brownies are sooo naughty..

I mean really naughty almost like we shouldn't talk about it naughty..

They call these Better Than Crack Brownies but for the sake of my daughters own embarrassment we are calling them Peanut Butter Cup Crunch Brownies or a Little Slice Of Heaven works too.

She thought a Little Slice Of Heaven was a much better name for these.

The whole family thought I was really finally losing it when I said were making Better Than Crack Brownies. 

The two oldest looked at me and said, "What kind of name is that?" 

I said,"I don't know but they sound good to me!"

Who knew a name would be such a big deal.

The family all pitched in making these and Colt looked at me like I was crazy when I explained what we were doing..

The kids all had a brownie, and then left for a few days to Colt's sister house..

The following is our tail of events..

We sat, while Colt sat and I laid on the couch, started watching Mad Men, and eating Peanut Butter Cup Crunch Brownies with Vanilla Ice Cream.. Over the next 3 nights while the kids were gone.

These are dangerously good.

Grease and line a 9 x 13" baking pan with parchment paper. Butter parchment paper well.

Add 1 1/2 cups Butter, and 1 1/2 cups Semisweet Chocolate Chips to a small saucepan and cook over medium-low heat, stirring until chocolate melts. 

Remove from heat and set aside.

Stir in 1 cup Brown Sugar, 1 cup Granulated Sugar, and 1 teaspoon Salt, until sugar is dissolved. 

Allow mixture to rest for 5-10 minutes, until close to room temperature, so eggs don't curdle.

Whisk in 6 whole Eggs, 1 at a time beating well between each addition. Stir in 1 teaspoon Vanilla, until well combined.

In a small bowl whisk together 2/3 cup Dark Chocolate Cocoa Powder, and 3/4 cup All-Purpose Flour or Whole Wheat Pastry Flour, until well combined.

Whisk flour mixture into melted chocolate mixture.

Spread Fudge Brownie in parchment lined pan and bake brownies for 40 minutes.

Here's where we get naughty.. Remove brownies from pan and sprinkle with chopped Peanut Butter Cups.

Pop Peanut Butter Cup Brownies back into the oven for 5 more minutes. (No we aren't done yet, it gets better.)

Melt chocolate chips, crunchy peanut butter and butter over medium heat until chocolate is melted and mixture is well combined. 

At this point it's a good idea to keep a second wooden spoon on hand to smack anyone who comes near your bowl, I learned this the hard way. I found Colt and all 3 kids taking turns dipping there fingers in.. I couldn't believe what I saw. 

Taste testing should be reserved for me, what were they thinking.

Stir in Rice Crispy's or Cocoa Crispy's into the melted peanut butter/chocolate mixture. 

We used Envirokidz Organic Chocolate Koala Crisps since it's the cereal we buy for the kids and it worked great! (They haven't sent me product or paid me to use their name this is my own personal opinion.)

Spread chocolate, peanut butter, crisp mixture over the top of cooked brownies with peanut butter. 

Place in refrigerator 2 hours before serving or 45 minutes to an hour in the freezer until chocolate sets.

Cut to desired serving size and serve with Ice Cream if you're feeling extra naughty. 

These are extra rich so I suggest small slices.

You might also love these other chocolate recipes: 

• Homemade Fudge Brownies
• Brown Butter Blondies
• Brown Butter Blondies with Peanut Butter Swirl

Peanut Butter Cup Crunch Brownies, Dessert, Brownies, Chocolate Recipe, Recipe, Peanut Butter, Better Than Crack Brownies, Peanut Butter Cup

Dessert

American

Yield: 16

Author: Serena

Peanut Butter Cup Crunch Brownies

Peanut Butter Cup Crunch Brownies aka Better Than Crack Brownies. Brownies with peanut butter cup, chocolate, peanut butter and cocoa crispy cereal from Serena Bakes Simply From Scratch.

5 out of 5 based on 1 user ratings

prep time: 30 Mcook time: 45 Mtotal time: 75 M

ingredients:

• 3/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour
• 2/3 cup Dark Chocolate Cocoa Powder or All Natural Cocoa Powder
• 1 1/2 cups Butter, Plus More For Greasing Pan
• 1 1/2 cups Chocolate Chips, Good Quality (Semi Sweet or Dark Chocolate)
• 1 cup Brown Sugar
• 1 cup Granulated Sugar
• 1 teaspoon Salt
• 6 whole Eggs, Room Temperature
• 1 teaspoon Pure Vanilla Extract
• 10 whole Reese Peanut Butter Cups, Chopped
• 1 1/2 cups Milk, Semisweet Or Dark Chocolate Chips
• 1 1/2 cups All Natural Chunky Peanut Butter
• 1/2 tablespoon Butter
• 1 1/2 cups Cocoa Crispy Or Rice Crispy Cereal

instructions:

How to cook Peanut Butter Cup Crunch Brownies

1. Preheat oven to 350 degrees.
2. Grease a 9x13 inch pan with butter. For ease of removal line with parchment paper and butter parchment.In a small bowl whisk together flour and cocoa powder, until well combined. Set aside.
3. In a large sized saucepan add butter and chocolate chips. Cook over low heat until butter and chocolate are melted.
4. Remove from heat. Stir in both sugars, and salt, until sugar is dissolved.
5. Allow chocolate mixture to cool for 5-10 minutes, until close to room temperature.
6. Stir in eggs one at a time mixing well between each addition. With the last egg stir in vanilla, and mix until well combined.
7. Stir flour mixture into wet ingredients, and mix until well combined.
8. Pour batter into prepared pan.
9. Bake Brownies for 40 minutes, remove from oven, and sprinkle with chopped Reese's Peanut Butter Cups. Bake 5 more minutes.
10. While brownies finish baking combine chocolate chips, peanut butter, and butter in a small size saucepan. Cook over medium heat, stirring until combined.
11. Remove mixture from heat, and stir in crispy cereal.
12. Spread chocolate peanut butter crispy cereal mixture evenly over the top of brownies.
13. Place in freezer for 45 minutes or in the refrigerator for 2 hours until set before serving.
14. Brownies can be stored covered in the refrigerator or on the counter top.

Calories
850.00

Fat (grams)
50.39

Sat. Fat (grams)
22.55

Carbs (grams)
91.61

Fiber (grams)
6.71

Net carbs
84.91

Sugar (grams)
55.94

Protein (grams)
17.97

Sodium (milligrams)
573.54

Cholesterol (grams)
123.48

Calories are estimated

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©2013 Serena Bakes Simply From Scratch

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