Ingredients: |
Ingredients: ¾ cup (1½) sticks) unsalted butter
1¾ cups semisweet chocolate chips, divided
1½ cups granulated sugar
½ cup light brown sugar, packed
1½ tsp vanilla extract
3 large eggs
1 cup all purpose flour
8 full sized peanut butter cups, chopped
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Directions: |
Directions:* Preheat oven to 350º. Line 9x13 baking pan with aluminum foil; spray lightly with cooking spray.
* Combine butter and ¾ cup chocolate chips in large microwave safe bowl. Heat on high for 60-90 seconds, stirring every 10-15 seconds to prevent scorching.
* When chocolate is melted and mixture is smooth, stir in sugar and brown sugar. It's ok if batter seems grainy.
* Add vanilla extract and stir until smooth. Whisk in eggs until incorporated. Sprinkle flour over the top and fold just until combined. Stir in ½ cup chocolate chips then pour batter into prepared pan.
* Bake for 35 minutes or until brownies are mostly done. Remove from oven and sprinkle chopped peanut butter cups and remaining ½ cup chocolate chips over top, then return to oven and bake for 3-4 minutes more. Transfer pan to wire rack to cool. |
Directions: |
Directions:* Combine 1½ cups chocolate chips, peanut butter, and butter in a large microwave safe bowl. Heat on high for 1 minute, stirring every 10 to 15 seconds, until melted and smooth. Add rice krispies and toss to coat.
* Spread cereal mixture in a smooth layer on top of brownies, then cover and refrigerate for at least 90 minutes or overnight, or until topping is cooled and set before slicing and serving.
* Brownies will keep, refrigerated in an airtight container, for up to 1 week. |
This recipe for Rice Krispie and Peanut Butter Cup Brownies is from