Chocolate Drizzled Peanut Butter Crunch Chocolate Brownies
There is something about the holiday season that makes me want to stuff my face with any baked good or candy I can get my hands on. And boy, oh boy have I been indulging. The holiday season only comes around once a year and the wedding diet can wait until the New Year, right? RIGHT? I’m going to assume you all responded with a resounding yes so I can get right back to stuffing my face and not bother feeling guilty about it.
Last Christmas I experimented with several fudge variations and I enjoyed it so much, as did my family, friends, and of course my stomach, that I decided a redux was in order this year. While this delicious thought was floating around in my head I kept coming across mouthwatering brownie recipes on the internet.
So fate and my desire to consume baked goods prompted this year’s holiday brownie extravaganza! I baked FIVE brownie varieties and they were all amazing so of course I will be sharing them all with you. This first one I’m sharing is so outrageous you may have to pause right now and take a deep breath. Ready?
Chocolate drizzled peanut butter crunch chocolate brownies. What happens when you coat crispy crunchy Special K with melted peanut butter syrup? Peanut butter crunch is born.
And what happens when you put the peanut butter crunch in and on top of gooey fudgy brownies then drizzle the whole thing with melted chocolate? A call to the doctor because your friend, coworker or roommate is concerned as to why you just fainted in your chair reading this post. Yes, this is real folks, and you should make them today. Your holiday season indulgent self will thank you, along with any brownie receivers if you’re nice enough to share.
- 1 batch brownie batter, enough for a 9 x 13 pan
- 1 cup peanut butter
- ½ cup corn syrup
- 1 teaspoon vanilla extract
- 4 cups Special K, or similar cornflake cereal
- 1¾ cup chocolate chips, semisweet or milk, divided
- 2 teaspoons vegetable oil
- Preheat the oven to 350 degrees F. Grease a 9x13” pan and set aside.
- Prepare the brownie batter according to package directions. Pour half the brownie batter into the prepared pan.
- Put the Special K in a large bowl and set aside.
- Combine the peanut butter and corn syrup in a small bowl. Heat in the microwave for 30 seconds. Stir and continue to heat in 30 second increments until the peanut butter mixture is smooth. Stir in the vanilla then pour the peanut butter mixture over the Special K and carefully toss to fully coat.
- Evenly distribute ¾ of the peanut butter crunch mixture onto the brownie batter in the pan by dropping small clumps of the peanut butter crunch mixture right onto the batter. Pour on the other half of the brownie batter being sure to cover as much of the peanut butter crunch mixture as possible. It is okay if it doesn’t all get covered.
- Bake according to package directions. Be sure not to overbake as brownies will continue to cook once you remove them from the oven. I usually pull mine out 3-5 minutes before the package’s minimum baking time.
- As soon as the brownies are out of the oven, run a knife around the edges then evenly sprinkle 1 cup of the chocolate chips on top before covering the pan with tin foil so the chocolate can melt.
- Meanwhile, place the remaining chocolate chips and vegetable oil in a small bowl. Microwave for 30 seconds on half power then stir. Heat for 15 seconds on half power then stir. Continue until the chocolate is smooth.
- Remove the tin foil from the brownies and carefully spread the melty chocolate chips with a spatula in an even layer on top of the brownies. Top with the remaining peanut butter crunch mixture then drizzle with the melted chocolate. Refrigerate until the chocolate has hardened. Cut and serve.
Recipe from Half Baked Harvest.