I have learned over the years that making a good dessert does not always correlate with how much sugary sweetness or fat it has.
However, these brownies do not reflect that lesson. Instead, they taste like a candy bar glued to a fudgy brownie. I suspect these would be a big hit with children.
This is a tough week school-wise for Pat, since he has all his projects due and exams are coming up, so I wanted to do something sweet for him – pun intended? maybe (: I wanted to make something other than the usual cookies, and I had bookmarked this recipe awhile ago.
For the brownies
1 cup vegetable oil
2 cup sugar
2 teaspoon vanilla
4 large eggs
1 cup flour
1/2 teaspoon baking powder
2/3 cup cocoa powder
1/2 teaspoon salt
For the topping
1 cup chopped peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup peanut butter *I used chunky so the topping would have more texture
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal
Preheat oven to 350°
In a large bowl, mix the oil and sugar together. Add the eggs and vanilla, mixing until blended.
In a separate bowl, whisk together the flour, baking powder, cocoa, and salt.
Add the dry ingredients into the wet ingredients bowl, stirring until combined.
Pour into a greased (very important!) 9 x 13 pan and place into the oven. Cook for about 25 minutes, or until the brownies are almost done.
Remove and top with peanut butter cups, and bake for 4-6 minutes more.
In a medium bowl, melt the chocolate chips, peanut butter and butter, stirring until it is a smooth, creamy chocolate sauce. Stir in cereal.
Evenly pour the chocolate mixture over the top of the brownies, and refrigerate for 2 hours before serving.