Crunchy Peanut Butter Blast Brownies
Prep Time: 20 minutes Start to Finish: 1 hour 50 minutes
Makes: 24 brownies Calories per Brownie: 320
Some flavors just pair up together so nicely, and create such a harmony in your mouth that you can't help but rejoice with happiness. Chocolate and peanut butter are one of those mixtures that has been around for ages because it simply is just one of the best combinations. EVER.
Brownies are a staple in almost everyone's household, but sometimes we just want to jazz it up a bit....you know put a little twist on an ole classic. Thats where Betty Crocker's Crunchy Peanut Butter Blast Bronwnies come into play.
They are super easy to make (yes they use a box mix). But that's ok. Semi-homemade is better than anything store bought. Plus we are being creative here by amping up a traditional fudge brownie.
They are the perfect combination of rich, fudgy chocolate, and crunchy, salty, peanut butter. The sweet/salty pairing here really does a number on your taste buds. So grab a boxed brownie mix, and some peanut butter chips and get baking!
Ingredients
Brownies
- 1 box Betty Crocker fudge brownie mix
- 1/4 cup water
- 2/3 cup vegetable oil
- 2 eggs
- 1 cup semisweet chocolate chips
- 15 peanut-shaped peanut butter-filled sandwich cookies, chopped
Topping
- 1 bag peanut butter chips
- 1/4 cup creamy peanut butter
- 1/2 cup chopped salted cocktail peanuts
Directions
- Heat oven to 350 degrees. Grease bottom only of 13x9 inch pan with shortening or cooking spray. I used parchment paper on the bottom and greased that for easy removal from the pan.
- In medium bowl, stir brownie mix, water, oil, and eggs until well blended. Stir in chocolate chips and cookies; spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool 30 minutes.
- In small microwaveable bowl, microwave peanut butter chips and peanut butter uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spread over cooled brownies; sprinkle with peanuts. Cover and refrigerate 40 minutes or until topping set. Cut into 6 rows by 4 rows.
Brownies are great for anytime of year. Being that it is a frigid 7 degrees here, I felt like a nice warm peanut butter brownie with some ice cream and hot chocolate was the perfect winter snack.
I hope you enjoy!
<3 P.S.
You can use crunchy peanut butter instead of smooth if you a more crunchy texture in your brownie. I also baked mine longer than the 26 minutes. Just do the toothpick test to make sure the brownie are done.
