Brownie Crunch Recipes

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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

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 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.

BROWNIE CRUNCH



Brownie Crunch image

I would eat this recipe alone just for the topping. I usually save time by buying a brownie mix and baking it according to package directions. Then I add the good "stuff". There are enough regular brownie recipes on this site that I will not include the one that came with this recipe. I hear that this recipe is good for any time of the day, including breakfast : )

Provided by nascarmom

Categories     Bar Cookie

Time 45m

Yield 1 9 x 13 pan, 12-15 serving(s)

Number Of Ingredients 5

14 1/4 ounces brownie mix, of your choice for 9x13 pan
7 ounces marshmallow creme (I always need more than this on mine)
1 cup creamy peanut butter
2 cups semi-sweet chocolate chips
3 cups Rice Krispies

Steps:

  • Bake brownies in a 9x13 pan.
  • Cool brownies.
  • Spread marshmallow creme over brownies. (I find this hard to do so usually use a spreading knife and my fingers).
  • In saucepan, melt peanut butter and chocolate chips over low heat.
  • Mix in cereal and spread over marshmallow layer.
  • Chill in refrigerator.

Nutrition Facts : Calories 499.6, Fat 24.7, SaturatedFat 8.2, Sodium 263.4, Carbohydrate 69.3, Fiber 3, Sugar 26.1, Protein 8.6

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.

SAMOA® CRUNCH BROWNIES



Samoa® Crunch Brownies image

A wonderful way to use extra Girl Scout cookies. Samoas® add a tasty crunch to an otherwise smooth brownie layered in between an oatmeal cookie base and a Samoa® topping.

Provided by CHICAGOCOOKS22

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h10m

Yield 16

Number Of Ingredients 16

cooking spray
2 ½ cups old-fashioned rolled oats
¾ cup all-purpose flour
¾ cup packed brown sugar
½ teaspoon baking soda
¾ cup unsalted butter, melted
3 caramel and toasted coconut cookies (such as Girl Scout Samoas®)
½ cup unsalted butter
2 (4 ounce) bars high quality dark chocolate, chopped
¾ cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
¾ cup all-purpose flour
1 tablespoon unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
  • Mix oats, flour, brown sugar, and baking soda together in a large bowl. Stir in melted butter. Measure 1/3 of the oat mixture into a separate bowl; stir in chopped cookies. Reserve for the topping. Press the remaining oat mixture into the baking pan.
  • Bake in the preheated oven until set, about 10 minutes. Cool for 5 minutes.
  • Meanwhile, melt butter and 1/2 of the dark chocolate in a heavy 1 1/2-quart saucepan over low heat. Stir until smooth. Remove from heat and cool to lukewarm.
  • Stir brown sugar and vanilla into the melted chocolate mixture. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
  • Whisk flour, cocoa powder, salt, and baking powder together. Stir into the chocolate mixture. Stir in remaining dark chocolate. Spread brownie batter over the baked oat base. Sprinkle with reserved topping.
  • Bake until the center is set and the topping has turned golden brown, 25 to 28 minutes. Do not overbake. Cool completely before cutting into bars.

Nutrition Facts : Calories 393.7 calories, Carbohydrate 48 g, Cholesterol 62.1 mg, Fat 21.4 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 10.7 g, Sodium 143.1 mg, Sugar 27.1 g

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