Crunchie Brownies Recipes

CRUNCHIE BROWNIES

Steps:

• In a bowl melt the 2 sticks of butter in the microwave. Then in a separate medium size bowl mix the brownie mix,and the melted butter. Stir all together. Grease 10x15" pan, including the sides, pour brownie mix in pan. Bake at 350 degrees for 20-25 minutes.
• While it is baking begin to mix the topping. In a separate bowl melt chocolate chips, butterscotch, peanut butter in the microwave for 20 to 30 seconds, or until smooth and melted. Add rice krispies, stir until mixed.
• After the brownie is done spread the marshmallow cream while the brownie is still hot. Then spread the rice krispie topping on top of the marshmallow cream.

CRUNCHY BROWNIE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment.
• In a medium bowl, whisk the flour, cocoa, salt and baking powder together.
• In another (large) bowl, beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down sides of bowl. Mix in vanilla.
• Gradually mix in dry ingredients. When combined. scrape dough onto a piece of plastic wrap and wrap tightly. Refrigerate 1 hour.
• On a floured surface, roll dough to 1/4 inch thickness. Cut into desired shape using a 1 1/2 inch cutter, brushing extra flour off tops.
• Bake 8 to 11 minutes, until edges are firm and centers are slightly soft and puffed. Transfer to a wire rack to cool.

BETTY'S CRUNCHY BROWNIE BARS

Steps:

• For crunchy layer, combine flour, soda and salt; stir in oats and brown sugar.
• Add the 3/4 cups melted butter and pat mixture in bottom of an ungreased 13 x 9-inch baking pan.
• Bake at 350°F for 5 minutes; at this time it will not be completely baked.
• While bottom layer is in the oven, prepare brownies as directed on package.
• Spread batter in pan over crunchy layer.
• Return to oven and bake for approximately 25-30 minutes until done (do not over bake).
• Prepare frosting when brownies are cool.
• In a small saucepan melt together chocolate and the 3 tablespoons butter.
• Remove from heat; immediately add confectioners' sugar, vanilla and 2 tablespoons hot water.
• Stir until smooth; add remaining tablespoon hot water to make a soft, pourable consistency.
• Spread over brownies while frosting is still hot; let set until firm.
• Cut into bars.

CHOCOLATE CRUNCH BROWNIES

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.

CHOCOLATE CRUNCH BROWNIES

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.