Crunchy Brownies
Directions
- 1Grease a 9x13 pan.
- 2Prepare two boxes of Ghirardelli double chocolate brownie mix per the box directions.
- 3Pour the brownie mixture into the greased 9x13 pan.
- 4Bake at 325 degrees Fahrenheit for 35 to 45 minutes, or until a toothpick comes out clean from the middle.
- 5Set the brownies aside and let them cool.
- 6For the ganache, microwave 3/4 cup of heavy cream for 90 seconds.
- 7Pour the hot heavy cream over 8 ounces of dark chocolate.
- 8Mix until the chocolate is all melted and combined.
- 9Pour the ganache on top of the cooled brownie layer and spread it out evenly.
- 10For the crunchy layer, in a microwave-safe bowl, add one bag of semi-sweet chocolate chips.
- 11Add 3/4 cup of crunchy peanut butter to the chocolate chips.
- 12Microwave the chocolate chips and peanut butter until melted and combined.
- 13In a separate bowl, add 5 to 6 cups of Rice Krispies.
- 14Pour the melted chocolate and peanut butter mixture over the Rice Krispies and mix until well coated.
- 15Dump the crunchy mixture on top of the ganache layer on the brownies.
- 16Pat down and smooth out the crunchy layer.
Ingredients
- 2 boxes Ghirardelli double chocolate brownie mix
- 0.75 cup heavy cream
- 8 ounces dark chocolate
- 1 bag semi-sweet chocolate chips
- 0.75 cup peanut butter (crunchy)
- 5 cups Rice Krispies
- 6 cups Rice Krispies
Equipment
9x13 panmicrowaveable safe bowl
Tips
- Mix brownies according to box directions.
- Use dark chocolate for the ganache.
- Use crunchy peanut butter for the crunch layer.
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