Peanut Butter Crunch Brownies

Brownies are one of those desserts that everyone seems to love. And these peanut butter crunch brownies are no exception!

With a rich chocolate flavor, creamy peanut butter center, and delicious golden crust, these brownies are sure to please even the pickiest of eaters.

Plus, they’re easy to make and only require a handful of simple ingredients. Give them a try today!


How To Make Peanut Butter Crunch Brownies:

To start, you’ll want to preheat your oven to 350 degrees Fahrenheit and line an 8×8 or 9×9 square pan with parchment paper.

To do that a little bit easier, you fold mine so that the edges are square first so you can line better.

Spray your pan with a little nonstick cooking spray so the parchment paper will stick.

Then you can fold it out and create a small square lining more quickly since you pre-folded.

You’ll be able to fold out at the corners to have a nice little lining. Now, of course, you don’t have to use parchment paper. You can just use the pan.

But the parchment paper makes it much easier to pull those brownies out when they’re done.


Next, you’ll need 3 ounces of unsweetened baking chocolate, and you’ll want to give that a rough chop to make it easier to melt.

peanut Butter Crunch Brownies

Then we’ll transfer all of that baking chocolate to a mixing bowl. Then you’ll also need 5 tablespoons of butter.

Then we’re gonna melt it in the microwave in 30-second increments until it’s melty and smooth, which will be about a minute to a minute and a half.

Make sure you stir in between until everything is melty and smooth. Then pour in 1 cup of sugar, and use a hand mixer or a whisk to beat this together.

Then add 2 large eggs, about a teaspoon and half of the vanilla extract. Then mix it in until just combined.

Once that’s just mixed in, you’ll pour in 1/2 teaspoon of salt, 1/2 teaspoon of baking powder, and 3/4 cup of all-purpose flour, and mix it in just until those white specks disappear.

I like to stop as it gets close and switches to a rubber spatula so you can scrape the sides and bottom of the bowl and get everything mixed in.

And then, pour it into our prepared 8×8 or 9×9 pan, and spread it out, so the batter reaches into all the corners.

Then bake in a 350-degree oven for 20-25 minutes. Once the brownies are done, let them cool on a wire rack.

Once they’re cooled, we’ll spread on 1 cup of creamy peanut butter. I suppose you could also use chunky.

Make sure you spread to the edges and corners to get a nice even layer.

Then pop your brownies into the freezer for a few minutes while you make the chocolate crunch topping.

You’ll need 1 12 cups of semi-sweet chocolate chips, add 1 tablespoon of butter, and then melt this in the microwave.

For chocolate chips, I do 30 seconds to start and then work in 15-second increments until it’s all melted and smooth.

Then we’ll fold in 1 cup of Krispy Rice cereal, and of course, the name brand on that is Rice Krispies.

Then pull your brownies out of the freezer, and spread on this crispy chocolate topping. You can use up to 1 1/2 cups of Rice Krispy cereal if you want an extra crunchy topping.

Then you’ll refrigerate these for about 30 minutes until set.

Once the chocolate is set on top, removing these from the pan should be pretty easy.

Then slice and serve. You are ready to eat.


One of the most difficult things about baking is knowing when your food is done. Overcooking or undercooking by even a few minutes can make the difference between a delicious and disappointing dish.

This is especially true when it comes to desserts like brownies. If you pull them out of the oven too early, they’ll be gooey and undercooked. But if you wait too long, they’ll be dry and crumbly. So how can you tell when they’re just right?

The best way to check is with a toothpick. Stick it into the center of the brownies and then pull it out. If the toothpick comes out clean, then the brownies are done.

They must cook for a few minutes longer if there’s still batter attached. With a little practice, you’ll be able to tell when your brownies are ready to come out of the oven every time.


Baking chocolate and chocolate chips are made from cocoa beans but differ in their texture, flavor, and usage.

Baking chocolate is solid chocolate that has been ground into a fine powder.

It contains no milk solids or added sugar, making it very bitter. Chocolate chips, on the other hand, are small pieces of chocolate that retain their original shape and texture.

They contain milk solids and added sugar, giving them a sweeter flavor. Baking chocolate and chocolate chips can be used for baking, but they produce different results.

Baking chocolate will melt with heat exposure, producing a smooth, chocolatey flavor. Chocolate chips will hold their shape when heated, retaining their crunchy texture.

As a result, baking chocolate is typically used for creating rich desserts like chocolate cake or brownies. White chocolate chips are often used for cookies or toppings.

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Peanut Butter Crunch Brownies

Peanut Butter Crunch Brownies

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  • Total Time: 70


Gluten-Free Peanut Butter Crunch Brownies is a fudgy brownie, topped with a layer of peanut butter cups, and then a layer of Rice Krispies and even more chocolate.




  • 5 tablespoons salted butter (melted)
  • 3 ounces baking chocolate melted (melted)
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour

Peanut Butter Crunch Topping

  • 1 cup creamy peanut butter
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tablespoon butter (melted)
  • 1 cup rice Krispie cereal*


  1. Preheat your oven to 350 degrees and spray a 9×9 glass pan with nonstick cooking spray or line with parchment paper.
  2. In a large mixing bowl, use a hand mixer to mix together melted butter, melted chocolate, and sugar. Add in the eggs, and vanilla and mix until combined.
  3. Add in salt, baking powder, and flour and mix until just combined.
  4. Pour the brownie batter into the prepared pan and bake for 20 to 25 minutes. Remove from oven and spread peanut butter on top. Let cool for 1 hour.
  5. In a microwave-safe mixing bowl, melt chocolate chips in 15-second increments in the microwave, stirring in between, until chocolate is melted and smooth. Stir in rice Krispie cereal.
  6. The spread chocolate mixture on top of the peanut butter layer. Transfer pan to the fridge and allow to cool completely until set, about 30 minutes.
  • Prep Time: 25
  • Cooling Time: 30
  • Cook Time: 25
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 1
  • Calories: 612
  • Sugar: 36
  • Sodium: 368
  • Fat: 40
  • Saturated Fat: 18
  • Carbohydrates: 57
  • Fiber: 6
  • Protein: 13
  • Cholesterol: 69

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