Chocolate Drizzled Peanut Butter Crunch Chocolate Brownies
 
 
Yield: 24 brownies
Ingredients
  • 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
Directions
  1. Preheat the oven to 350 degrees F. Grease a 9x13” pan and set aside.
  2. Prepare the brownie batter according to package directions. Pour half the brownie batter into the prepared pan.
  3. Put the Special K in a large bowl and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
Notes
I highly recommend using 2 packages of Ghiradelli Triple Chocolate Brownie Mix to make these.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/12/18/chocolate-drizzled-peanut-butter-crunch-chocolate-brownies/