Peanut Butter Crunch Brownies
Peanut Butter Crunch Brownies are an impressive treat made with homemade brownies, hot fudge, and a peanut butter crunch topping! A gourmet twist on a classic dessert that's easy to make!
Peanut Butter Crunch Brownies are an impressive treat made with homemade brownies, hot fudge, and a peanut butter crunch topping! A gourmet twist on a classic dessert that’s easy to make!
Looking for a brownie that lets you have it all? Then, meet your new favorite brownie, Peanut Butter Crunch Brownies, to be exact!
These heavenly creations are:
- Chewy yet crunchy.
- Sweet AND salty.
- A delicious balance of peanut butter and chocolate.
And you get ALL of that in an easy homemade brownie recipe that’s made with a handful of ingredients you likely already have on hand!
These decadent brownies are fudgy treats studded with chocolate chips, smothered in hot fudge sauce, and finished with a crunchy peanut butter cereal topping!
Yeah, you’re going to want to sit down with a glass of ice-cold milk as you sink your teeth into every last delicious bite!
Peanut Butter Crunch Brownies Ingredients
- Salted Butter
- Granulated Sugar
- Canola Oil
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Salt
- Semi-Sweet Chocolate Chips
- Hot Fudge Sauce
- Reese’s Peanut Butter Chips
- Peanut Butter
- Corn Flakes Cereal
Substitutions & Variations For Peanut Butter Crunch Brownies
- Salted Butter – Only have unsalted butter on hand? No problem. Just swap salted butter for 1 cup of unsalted butter and an additional 1/2 teaspoon of salt.
- Peanut Butter – I used creamy peanut butter when making the crunchy cornflake topping. But for more crunch and texture, feel free to use chunky peanut butter instead! You will want to add an extra two tablespoons, though.
- Butterscotch – You can swap the peanut butter chips for butterscotch chips in the cornflake topping.
- Semi-Sweet Chocolate Chips – To enjoy more peanut butter flavor, you can substitute the semi-sweet chocolate chips in the brownie batter for Reese’s Peanut Butter Chips. Or you can do 1/4 cup semi-sweet and 1/4 cup Reese’s Peanut Butter Chips.
- Cereal – Rice Krispies cereal can be used in place of cornflakes.
- Nutella – You can use Nutella or another sweet spread in place of hot fudge if desired.
- Optional Toppings – Sprinkle on some crushed peanuts or chopped Reese’s peanut butter cups for an additional topping to these brownies!
How To Make Peanut Butter Crunch Brownies
1. Melt the salted butter and granulated sugar over low heat using a heavy-bottomed saucepan. Afterward, transfer the mixture to a large bowl and allow it to cool.
2. Beat in the canola oil and large eggs until they’ve fully combined with the melted butter and sugar mixture.
3. Pour in the vanilla extract and mix again until combined.
4. Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Then stir minimally and gently until almost all the dry streaks are gone.
5. Fold in the semi-sweet chocolate chips.
6. Transfer the brownie batter to the prepared pan and then bake. Then, allow the brownies to completely cool before adding the next layers!
7. Microwave the hot fudge sauce to loosen it up, making it easier to spread! Next, spread the hot fudge sauce over the brownie base.
8. Melt the Reese’s Peanut Butter Chips in a large non-stick pot to begin prepping the crunch topping. Stir in the salt and peanut butter until thoroughly combined.
9. Pour in the cornflakes and stir to coat them. Afterward, immediately spread this crunch topping over the hot fudge layer on the brownies.
10. Allow the top layer to set before removing the brownies from the pan. Then slice, serve, and enjoy!
How To Store Peanut Butter Crunch Brownies
Store these homemade brownies in an airtight container at room temperature. Share and enjoy them for 3 to 4 days.
If you’re planning to share them, wrap each peanut butter crunch brownie in plastic wrap to preserve freshness!
Make Ahead To Freeze And Enjoy Later!
These peanut butter crunch brownies can be made ahead of time to enjoy later! Or if you’re trying to get ahead of the bake sale rush 😉
To freeze, once the brownies are cooled and cut, wrap them individually in plastic wrap and then again in foil. Then, place them in an airtight container in the freezer.
The double wrap and airtight container will prevent the brownies from becoming freezer burnt. Once brownies are stored in the freezer, enjoy them for up to 2 months.
More Homemade Brownie Recipes
- Mississippi Mud Pie Brownies – Fudgy brownies topped with marshmallows and chocolate!
- Texas Sheet Cake Brownies – The ultimate way to make dessert for a big crowd!
- Cosmic Brownies – The homemade version of that delicious childhood nostalgia!
- Buckeye Brownies – Layered with a sweet, creamy peanut butter middle!
- Twix Caramel Brownies – A satisfying clash between fudge brownies and Twix!
Steps
Preheat oven to 350°F and line a metal 9x13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal
Melt and in a heavy-bottomed saucepan over low heat. Remove from heat and transfer to a large bowl, and let the mixture cool for 5 minutes, stirring often to release heat.
Add and to the butter and sugar and beat them in with a rubber spatula until fully combined.
Add and mix until combined.
Sift the , and into the butter and sugar mixture, stirring gently and minimally, until almost all the dry streaks are gone.
Fold in the .
Pour the brownie batter into the prepared baking pan and bake for 30 to 35 minutes.
Remove from the oven and allow the brownies to cool completely before adding the next layers. Allowing the brownie to cool prevents the hot fudge sauce from tearing up the top of the brownie when spreading it.
Once the brownies have cooled, microwave the for 30 to 60 seconds to make it easier to spread. Then spread it over the top of the brownies.
Prepare the crunch topping by melting in a large nonstick pot.
Once melted, stir in the and salt until fully combined.
Quickly stir in then immediately spread the mixture out over the top of the hot fudge.
Let the top layer set completely before removing the brownies from the pan and slicing them with a large sharp knife into squares. We like using these plastic knives because they yield clean slices!
Nutrition
- Calories263
- Carbs31g
- Protein4g
- Fat15g
- Saturated fat7g
- Fiber2g
- Sugar22g
- Sodium229mg
Estimates per serving, when a serving size is listed.
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