Chocolate Peanut Butter Crunch Brownies are the perfect blend of chewy, crunchy, and chocolatey goodness! Perfect for chocolate peanut butter lovers, these brownies are quick to make, easy to love, and guaranteed to satisfy any sweet tooth!
Table of Contents
If you are a texture lover when it comes to food, these over-the-top brownies are going to be your new favorite thing. The soft chewy brownie base, gooey layer of marshmallows in the middle, and the crunchy peanut butter chocolate rice krispies top are the ultimate dessert experience.
I based these off my Frosted Brownies, which gives a slightly more cakey brownie base than my Fudgy Homemade Brownies. The brownie base in this version holds up better to more toppings and worked better with the other elements of this dessert when I was testing the recipe.
Our Chocolate Peanut Butter Crunch Brownies are twist on traditional brownies, combining the beloved flavors of peanut butter and the satisfying crunch of Rice Krispies. Whether you're making them for a bake sale, casual family gathering, or as a show-stopping treat for a holiday party, these brownies always seem to find their way into the hearts of those who try them.
If chocolate and peanut butter is your favorite combination too, check out my recipes for Chocolate Peanut Butter Whirligigs, Amazing Chocolate Peanut Butter Cake, Chocolate Peanut Butter No-Bake Cookies, Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies, and No-Bake Peanut Butter Pie!
Why We Love This Recipe
- Gimme fun & exciting brownie flavors over basic box mix brownies any day!
- Despite the layers, this brownie recipe ispretty straightforward, making it easy enough for even beginning bakers.
- They're a fantastic project for kids who want to help in the kitchen - there's plenty of fun to be had in every step!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salted Butter - Provides moisture and a rich, buttery flavor to the brownie base, and helps smooth out the chocolate and peanut butter mixture. Unsalted butter can be used with a pinch of extra salt.
- Granulated Sugar - Sweetens the brownies, contributing to their tender texture.
- Pure Vanilla Extract - Enhances the overall flavor of the brownies.
- Large Eggs - Binds the ingredients together and add to the richness of the texture.
- All-Purpose Flour - The structure of the brownies comes from the flour. For a gluten-free version, substitute with a gluten-free all-purpose flour blend.
- Natural Unsweetened Cocoa Powder - Provides the deep chocolate flavor essential to any brownie.
- Salt - Balances the sweetness and enhances the overall flavor profile.
- Miniature Marshmallows - Add a gooey, sweet layer to the brownies that pairs perfectly with the peanut butter and chocolate chip topping.
- Peanut Butter - Creates the creamy peanut butter layer. Use crunchy peanut butter for extra texture.
- Semisweet Chocolate Chips - Melted with peanut butter for the topping, adding a rich, chocolatey flavor.
- Rice Krispies Cereal - Adds a delightful crunch to the topping, contrasting the chewy brownie base and creamy peanut butter layer.
How to Make Marshmallow Peanut Butter Crunch Brownies
- Prepare equipment. Preheat the oven to 350°F. Spray a 9x13-inch pan with cooking spray or line with a parchment paper sling.
- Cream butter and sugar. In a large bowl, beat the softened salted butter and granulated sugar until creamy.
- Mix in eggs and vanilla. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Add the dry ingredients. Gently stir in the all-purpose flour, cocoa powder, and salt to the wet mixture.
- Stir together. Mix until just combined, taking care not to overmix, which can lead to tougher brownies.
- Bake the brownie base. Pour the brownie batter into the prepared pan, smoothing the top with a spatula. Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The brownies should be set but not completely cooked through.
- Begin the topping. Meanwhile, in a medium saucepan or a microwave-safe bowl, place the peanut butter, semisweet chocolate chips, and tablespoon of butter.
- Melt the ingredients. In the microwave or on the stovetop over medium-low heat, melt the topping ingredients, stirring until smooth and fully combined.
- Mix in the Rice Krispies. Gently fold the Rice Krispies cereal into the melted chocolate mixture, ensuring they're evenly coated.
- Add marshmallows to brownie base. Sprinkle the miniature marshmallows evenly over the partially baked brownie layer. Return to the oven and bake for an additional 3-5 minutes, or until the marshmallows have softened and are starting to melt. Remove from the oven and allow to cool slightly.
- Assemble the brownies. Carefully pour the peanut butter and chocolate Rice Krispies mixture over the marshmallow layer, spreading it into an even layer with an offset spatula. Refrigerate the brownies for at least 1 hour to allow the topping to set and the layers to firm up before slicing and serving.
Recipe FAQ's
Yes, simply substitute the all-purpose flour with your favorite gluten-free flour blend to make them gluten-free. Ensure all other ingredients are gluten-free as well.
Yes, crunchy peanut butter can be used for additional texture. The amount remains the same.
If you don’t have Rice Krispies, any similar puffed rice cereal will work. Alternatively, for a different texture, you could use crushed pretzels or cornflakes (similar to my Caramel Cornflake Brownies).
Store any leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
Yes, these brownies freeze well. Wrap them individually in plastic wrap and then in foil. Store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Tips for Success
- The cocoa powder significantly influences the flavor of your brownies. Using a high-quality natural unsweetened cocoa powder will give you a rich, chocolatey flavor that's hard to beat.
- When combining the wet and dry ingredients, mix just until you can no longer see dry flour. Overmixing the batter can lead to tough, dense brownies instead of the desired fudgy texture.
- Use the toothpick test to check if the brownies are done. Insert a toothpick into the center; it should come out with a few moist crumbs. Be cautious not to overbake, as this can dry out the brownies.
- When adding the marshmallows, aim for an even layer to ensure every bite has that gooey marshmallow goodness. Watch them closely in the oven to prevent over-browning.
- Adding the marshmallows at the right moment is crucial. They should be added when the brownies are almost but not fully baked, allowing them to melt slightly and adhere to the brownie base.
- When melting the chocolate chips, peanut butter, and butter for the topping, use low heat or short intervals in the microwave to avoid scorching. Stir frequently until smooth.
- Use an offset spatula to spread the peanut butter and chocolate mixture over the marshmallows. This tool helps achieve a smooth, even layer that covers the entire surface.
- If you've stored your brownies in the refrigerator, let them sit out for a bit before serving. Room temperature brownies have the best texture and flavor, as the cold can mute some of the sweetness and richness and make the brownies taste dry or stale.
Cutting and Serving
For cleaner cuts, chill the brownies thoroughly in the refrigerator before slicing. This firmness makes it easier to cut through the layers without them sticking to the knife.
Wipe the knife with a damp cloth between cuts. This step prevents the layers from mixing and ensures each piece has sharp, clean edges.
You can also dip your knife into hot water and wipe it dry between slices. This method melts through the chocolate layer smoothly and helps prevent the marshmallows from sticking to the knife.
Substitutions and Variations
- For a slightly different flavor profile, you can substitute granulated sugar with brown sugar. This will give the brownies a deeper, caramel-like sweetness. The substitution can be done on a 1:1 basis.
- Experiment with different types of cocoa powder for a variety of chocolate flavors. Dutch-processed cocoa can be used for a smoother, less acidic taste, though it may slightly alter the brownies' texture.
- If miniature marshmallows aren't available, you can cut regular marshmallows into smaller pieces. Alternatively, marshmallow fluff can be spread over the brownies in a pinch, though this may create a gooier layer.
- For those with peanut allergies or simply looking to change the flavor, almond butter, cashew butter, or sunflower seed butter can be used as 1:1 substitutions.
- For a different texture or to use what you have on hand, puffed quinoa, crushed pretzels, or chopped nuts can be substituted for the Rice Krispies.
More of the Best Brownies Recipes
Brownies and bars
Peanut Butter Swirl Brownies
Brownies and bars
Homemade Cosmic Brownies
Brownies and bars
Fudgy Oreo Brownies
Chocolate Marshmallow Peanut Butter Rice Krispie Brownies
Ingredients
Brownies
- 1 cup salted butter, softened
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1 ½ cups all-purpose flour (213g)
- ½ cup natural unsweetened cocoa powder
- ½ teaspoon salt
- 1 (10-ounce) package miniature marshmallows
Topping
- 1 cup peanut butter (255g)
- 1 ½ cups semisweet chocolate chips
- 1 Tablespoon salted butter
- 3 cups Rice Krispies cereal
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch pan with baking spray or line with a parchment paper sling.
- In a large bowl, beat the butter and sugar together until creamy and smooth. Add the eggs and vanilla, mixing well until combined.
- Stir in the flour, cocoa powder, and walnuts, if using. Pour into the prepared pan, then bake for 25 to 28 minutes. They shouldn't be completely done but a toothpick inserted into the center should come out with just a little bit of batter on it still. Add marshmallows and bake for 3-5 more minutes until done.
- Meanwhile, melt peanut butter, chocolate chips, and butter in the microwave or on the stovetop. Add rice krispies. Pour over the marshmallow layer. Refrigerate to set before slicing.
Notes
- Store: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.
- Freeze: Wrap individually in plastic wrap and then in foil. Store in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
Amazing recipes..always looking forward to something yummmm from you. Thanks so much.
Oh wow! Thank you for trying out my recipes!