Better-Than-Crack Brownies

My cousin is a terrible influence.  She keeps sending me these recipes that are delicious, but are so naughty.  But then my taste buds thank her because they are so pleasing to the tongue.  Ah well, guess a few more laps at the pool will have to be done.  

These brownies are excellent.  They are not as sweet as one would expect, but VERY rich and full of chocolate and peanut butter flavor.  I downed the PB in the rice krispies layer a tad to 1 1/4 cup.  

Have a glass of milk standing by, you will need it with these babies.  And make sure you have someone to give half the pan away to (I sent some home with a friend and some to work with the Mr.) and be prepared to eat them for all three square meals of your day. Because trust me, you will.  

BETTER-THAN-CRACK BROWNIES

adapted from:  http://www.howsweeteats.com

• 1 batch brownies (boxed mix or your fave)*
• 1/2 cup salted peanuts (if don’t have salted, add sea salt)
• 1 cup chopped Reese’s peanut butter cups
• 1 1/2 cup milk chocolate chips
• 1 1/4 cup creamy peanut butter (up to 1 1/2 cups)
• 1/2 tablespoon butter
• 1 1/2 cups Rice Krispies Cereal

Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.

Refrigerate for 2 hours before serving.

*This is the brownie I used.  Can't vouch for how good by itself, but pretty darn good in the above recipe.*

THE BAKED BROWNIE

recipe from:  http://www.browneyedbaker.com

Yield: 24 brownies

Prep Time: 30 minutes | Bake Time : 30 minutes

• 1¼ cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons dark unsweetened cocoa powder
• 11 ounces dark chocolate, coarsely chopped
• 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
• 1 teaspoon instant espresso powder
• 1½ cups granulated sugar
• ½ cup packed light brown sugar
• 5 eggs, at room temperature
• 2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.