Chocolate Crunch Brownies Recipes

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CHOCOLATE CRUNCH BROWNIES



Chocolate Crunch Brownies image

A close girlfriend's mom used to own a coffee shop and sold these brownies. They were so delicious! I asked her for the recipe and every time I serve them I get rave reviews. Everyone knows you can't go wrong with peanut butter and chocolate!

Provided by kylann

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h35m

Yield 24

Number Of Ingredients 11

¾ cup white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
2 cups miniature marshmallows
1 cup peanut butter
1 cup chocolate chips
1 ½ cups crispy rice cereal (such as Rice Krispies®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat sugar and butter with an electric mixer until fluffy. Beat in eggs and vanilla.
  • Mix flour, cocoa powder, and baking powder together in a small bowl. Add to the egg mixture, beating until smooth. Spread batter into the prepared pan.
  • Bake in the preheated oven until set, about 15 minutes. Remove from the oven and top with marshmallows. Continue baking for 3 minutes. Allow to cool.
  • Meanwhile, melt butter peanut butter and chocolate chips in a small saucepan over low heat. Stir until smooth. Fold in rice cereal. Spread over the marshmallow later. Refrigerate until firm enough to slice, 1 to 2 hours.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 21 g, Cholesterol 25.7 mg, Fat 11.9 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 107 mg, Sugar 13.6 g

CHOCOLATE CRUNCH BROWNIES



Chocolate Crunch Brownies image

The first time I took these brownies to work, I knew I'd better start making copies of the recipe-they disappeared fast! My husband and kids gobble them up quickly, too. -Pat Mueller, Mitchell, South Dakota

Provided by Taste of Home

Time 55m

Yield 3 dozen.

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
4 large eggs
1/2 cup baking cocoa
1-1/2 cups all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
1 jar (7 ounces) marshmallow creme
1 cup creamy peanut butter
2 cups (12 ounces) semisweet chocolate chips
3 cups crisp rice cereal

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended., Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies., In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.

Nutrition Facts : Calories 232 calories, Fat 12g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 136mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CRUNCH BROWNIES



Chocolate Crunch Brownies image

Simply start with a mix,this is a chocolate treat like no other. Decadent chocolate brownie with a peanutty crispy topping, for kids of all ages !!

Provided by Chef Dee

Categories     Dessert

Time 45m

Yield 20 brownies

Number Of Ingredients 8

1 (900 g) package quaker brownie mix
1/2 cup water
1/2 cup oil
2 eggs, slightly beaten
1/2 cup chocolate syrup
2 1/2 cups chocolate chips
1 cup crunchy peanut butter
3 cups Rice Krispies

Steps:

  • Mix together the brownie mix, water, eggs, and chocolate topping until blended well.
  • Spray a 9x13 glass pan with cooking spray.
  • Press the brownie into the pan, then bake 25-30 min's.
  • Test by inserting a toothpick (or dry spaghetti) about 2" from the side of the pan, then cool on a wire rack.
  • In a microwave safe bowl, melt the chocolate chips and peanut butter, stirring until smooth.
  • Stir in the rice krispies, then spread over the cooled brownies.
  • Refrigerate until set.

CHOCOLATE CRUNCH BROWNIES



Chocolate Crunch Brownies image

Tana Ramsay (wife of Chef Gordon) made these on the This Morning show today and Phil and Fern were waxing rhapsodic about them. I just had to post the recipe so I don't lose it. I am going to be trying these babies real soon. They sound and looked delish!

Provided by MarieRynr

Categories     Dessert

Time 50m

Yield 24 brownies

Number Of Ingredients 6

8 ounces unsalted butter
14 ounces golden caster sugar
4 large eggs
1 1/2 ounces plain flour
1 1/2 ounces cocoa powder
12 ounces chocolate (either chips or a bar broken into small pieces)

Steps:

  • Melt the butter in a small pan and pour into a large mixing bowl. Add the sugar and eggs, mixing well. Sift the flour and cocoa powder together and then stir. Stir in the chocolate chunks.(I'd use Green and Black Organic chocolate here).
  • Line a square tin (9-inch) with parchment paper and grease. Pour the brownie mixture in and smooth over.
  • Bake for 30- 35 minutes in a 180°C/350°F oven.
  • Remove from oven and cut into 2-inch squares. Using a palette knife, transfer from the tin onto a cooling rack. This helps the brownies from over carry over cooking and becoming a little dry.

Nutrition Facts : Calories 226.2, Fat 16.2, SaturatedFat 9.8, Cholesterol 55.6, Sodium 16.5, Carbohydrate 23.3, Fiber 3, Sugar 16.8, Protein 3.5

CHOCOLATE CRUNCH BROWNIES



Chocolate Crunch Brownies image

I found this recipe in Country Women magazine. I had to make cookies for a church picnic, and everyone raved over these. i did sift the flour with the cocoa when i made these.

Provided by nancyal

Categories     Bar Cookie

Time 35m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 11

1 cup butter, softened
2 cups sugar
4 eggs
6 teaspoons baking cocoa
1 cup all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
1 (7 ounce) jar marshmallow creme
1 cup creamy peanut butter
2 cups semi-sweet chocolate chips (12 ounces)
3 cups crisp rice cereal

Steps:

  • In a mixing bowl, cream butter and sugar; add eggs.
  • Stir in cocoa, flour, vanilla, and salt.
  • Spread into a greased 13-in x 9-in x 2-in baking pan.
  • Bake at 350 degrees for 25 minutes or until brownies test done.
  • Cool.
  • Spread marshmallow creme over cooled brownies.
  • In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly.
  • Remove from heat; stir in the cereal.
  • Spread over marshmallow layer.
  • Chill before cutting.

CHOCOLATE BROWNIE CRUNCH



Chocolate Brownie Crunch image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h20m

Yield 4 to 6 large brownies

Number Of Ingredients 15

Butter, for greasing pan
1 (21-ounce) box brownie mix
3 large eggs
1 cup chopped pecans
10 chocolate-caramel covered wafers
Ganache, for brownie topping, recipe follows
Whipped topping, recipe follows
Fresh raspberries
Chocolate shavings
2 tablespoons light corn syrup
4 ounces semisweet chocolate, chopped finely
1/2 cup heavy cream warmed
1 cup heavy cream
1/4 cup confectioners' sugar
2 tablespoons cognac

Steps:

  • Preheat oven at 350 degrees F.
  • Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.
  • Top with ganache, whipped topping, raspberries, and chocolate shavings.
  • Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.
  • Whip the heavy cream, adding the sugar and cognac.

CHOCOLATE CRUNCH BROWNIES



Chocolate Crunch Brownies image

Oh my, my, my....this specialty brownie makes a satisfying dessert when served with a scoop of mint ice cream. This recipe was given to me by a friend and the first time I tried it, I just about ate the whole pan. The marshmallow creme in the middle is divine and the crispy rice cereal sets everything off.

Provided by Tammy Raynes

Categories     Other Desserts

Time 25m

Number Of Ingredients 11

1 c butter or margarine, softened
2 c sugar
4 eggs
1 c all-purpose flour
6 Tbsp baking cocoa
2 tsp vanilla extract
1/2 tsp salt
1 jar(s) (7-ozs) marshmallow creme
2 c semisweet chocolate chipps
1 c creamy peanut butter
3 c crisp rice cereal

Steps:

  • 1. In a mixing bowl, cream butter and sugar; add eggs. Stir in flour, cocoa, vanilla and salt. Spread into a greased 13"x9"x2" baking pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted near the center comes out clean.
  • 2. Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies.
  • 3. In a small saucepan over low heat, melt chocolate chips and peanut butter, stirring constantly. Remove from the heat; stir in the cereal. Spread over marshmallow layer. Chill 1 hour before cutting. Store in the refrigerator.

MEXICAN CHOCOLATE CRUNCH BROWNIES



Mexican Chocolate Crunch Brownies image

Make and share this Mexican Chocolate Crunch Brownies recipe from Food.com.

Provided by Jennygal

Categories     Bar Cookie

Time 1h

Yield 24 brownies, 24 serving(s)

Number Of Ingredients 10

8 cups Cinnamon Toast Crunch cereal
1/2 cup melted butter
1 tablespoon corn syrup
1 (19 1/2 ounce) box Pillsbury Fudge Brownie Mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1/2 teaspoon cinnamon
1 1/3 cups semi-sweet chocolate chips
3 tablespoons cinnamon sugar

Steps:

  • Heat oven to 350.
  • Spray a 9x13 pan. Finely crush cereal.
  • In a large bowl, stir butter and corn syrup until well blended. Add cereal and mix thoroughly. Press evenly into sprayed pan.
  • Make brownie mix as directed on box using oil, water, eggs, and adding cinnamon. Stir in 2/3 cup of chocolate chips. Pour over cereal and sprinkle remaining 2/3 cup of chocolate chips on top.
  • Bake 20 minutes.
  • Sprinkle cinnamon sugar evenly over brownies. Bake 14-18 min longer or set.
  • Cool 10 minutes then loosen edges but do not cut. Cool 2 hours in total.
  • To make cinnamon sugar combine 3tbsp sugar and 1/2 tsp cinnamon.

Nutrition Facts : Calories 290.3, Fat 16.5, SaturatedFat 5.6, Cholesterol 27.8, Sodium 196.1, Carbohydrate 36.5, Fiber 1.1, Sugar 11.4, Protein 2.5

CHOCOLATE BROWNIE CRUNCH



Chocolate Brownie Crunch image

From Pat and Gina Neely, Memphis based chefs and hosts of the new Food Network show "Down Home with the Neely's".

Provided by PalatablePastime

Categories     Bar Cookie

Time 50m

Yield 9 serving(s)

Number Of Ingredients 9

butter, for greasing pan
1 (21 ounce) box brownie mix
3 large eggs
1/2 cup water
1/2 cup vegetable oil
1 cup miniature marshmallow
10 chocolate caramel-covered wafers
1 cup heavy cream
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 350°F.
  • Prepare brownies as directed on the box for "cakelike" brownies, using mix, eggs, water, and oil.
  • Spread half the batter into an 8-by-8 inch prepared pan, and top evenly with the mini-marshmallows and chocolate caramel-covered wafers. Cover with remainder of batter.
  • Bake for 35 to 40 minutes, or until brownies are almost cooked through. Remove from oven. Cool completely.
  • Whip the cream, then add sugar.
  • Plate brownies with dollop of whip topping, raspberries and chocolate shavings.

Nutrition Facts : Calories 570.7, Fat 34, SaturatedFat 9.9, Cholesterol 106.7, Sodium 250.6, Carbohydrate 65.7, Sugar 9.9, Protein 5.5

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