Crunchy Brownies
Directions
- 1Prepare the brownie mix according to the box directions.
- 2Grease a 9x13 pan.
- 3Pour the brownie mixture into the greased pan.
- 4Bake the brownies at 325°F for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- 5Set the brownies aside to cool completely.
- 6For the ganache, microwave 3/4 cup of heavy cream for 90 seconds.
- 7Pour the hot cream over 8 ounces of dark chocolate and mix until the chocolate is completely melted and smooth.
- 8Pour the ganache over the cooled brownie layer and spread it evenly.
- 9For the crunch layer, melt one bag of semi-sweet chocolate chips with 3/4 cup of peanut butter in a microwaveable safe bowl until combined.
- 10In a large bowl, combine 5 to 6 cups of Rice Krispies with the melted chocolate and peanut butter mixture, mixing well.
- 11Spread the crunchy mixture evenly over the ganache layer, patting it down and smoothing it out.
- 12Serve and enjoy!
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
- 5 cups Rice Krispies
- 6 cups Rice Krispies
Equipment
9x13 panmicrowaveable safe bowl
Tips
- Let the brownies cool before adding the ganache.
- Use crunchy peanut butter for an extra crunchy layer.
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