These brownies combine layers of fudgy brownie, peanut butter, rice krispys and chocolate to create the most heavenly bite.
They are adapted from one of my absolute favorite food bloggers, Half Baked Harvest.
I adore her food blog and talent. Her recipes have become a lot healthier in recent years, but the brownie ingredients weren’t my jam, so I substituted my own brownie recipe.
But really, her photography is a whole new level. I have a serious girl crush. Plus you need to watch her barn makeover on the blog to see her dream pantry that reminds me of the library in Beauty and the Beast with her sliding ladder.
Okay, moving on to the brownies. It took me two tries to really perfect this bottom layer. Not too dry, not too fudgy, juuuust right. But if you don’t like brownies and you just want to crack the top off these babies and eat the pb + rice krispy + chocolate layer, you go on with your bad self too.
The combination of chocolate and peanut butter just can’t be done enough. No matter what you’re making, you can’t go wrong. When you tie in a krispy factor, you’re done for. The epitome of dessert perfection.
I highly recommend a hand immersion blender for baking. They’re so much cheaper than a full on mixer, easier to store and use for smaller batch items plus a ton easier to clean than blenders. I also used a silicone brownie pan which made the whole process ten times easier. I popped the whole layered brownie out after refrigerating overnight, chopped ‘em up on a cutting board and returned it back to the pan for easy storage.
TRIPLE LAYER PEANUT BUTTER CRUNCH BROWNIES
Prep time: 50 minutes
1/4 c coconut flour
1 & 1/4 c cacao powder
1 tspn sea salt
1 tspn baking soda
1/4 c maple syrup
1/4 c honey
1/4 c coconut sugar
1 tbsp vanilla extract
1/3 c coconut oil
1 c peanut butter
2 tbsp butter, at room temperature
3 c semi-sweet chocolate chips
1 c rice krispy cereal
- Pre-heat your oven to 350°F and grease your brownie pan.
- Combine all of your dry ingredients in a large mixing bowl. You may do this by hand or choose to use a blender. This includes coconut flour, cacao powder, sea salt, baking soda and coconut sugar.
- Combine wet ingredients in a separate large mixing bowl. This includes eggs, maple syrup, honey, coconut oil and vanilla extract. You may mix by hand or choose to use a blender. I used a hand immersion blender.
- Add your dry ingredients to your wet. Stir to combine until smooth.
- Slather brownie batter onto your brownie pan and bake for 20-25 minutes.
- Remove brownies from oven and allow to cool.
- In a small bowl, beat together the peanut butter and softened butter until smooth and creamy.
- Dollop tablespoon size spoonfuls of the peanut butter mixture scattered over the brownies, lightly spreading the peanut butter into an even layer.
- Transfer to the freezer and freeze for 10 minutes.
- Melt the chocolate chips in the microwave or over a double broiler. I added two tablespoons of coconut oil to make the mixture liquidier.
- Remove your pan from the freezer and scatter the rice krispies over the peanut butter layer.
- Pour melted chocolate over rice krispies to create your top layer.
- Place the brownies in the fridge for about 20 minutes before cutting into squares. Store in the fridge or in a cool, dark spot in your kitchen.