Small Batch Chocolate Peanut Butter & Krispies Topped Brownies

This weekend I discovered a great new small batch brownie recipe in the new book, Small Batch Baking for Chocolate Lovers. The original recipe from the book was Espresso Brownies with White Chocolate Cappuccino Ganache, but I ventured off on my own and tried making a small batch variety of one of my favorite treats, Chocolate Peanut Butter Krispies Topped Brownies. While they were a little taller than usual, they definitely satisfied a craving!

Rice Krispies Topped Brownies

Here’s the recipe, which is a spin on the brownie recipe from Debbie Maugins.

Peanut Butter & Rice Krispies Topped Brownies

Brownies:
1 oz unsweetened chocolate
2 tablespoons unsalted butter
1/4 cup plus 2 tablespoons sugar
1 large egg plus 2 teaspoons of egg from another egg
1 teaspoon vanilla extract
1/8 teaspoon salt
3 tablespoons all-purpose flour

Topping:
4 large marshmallows, split
2 ounces semi-sweet chocolate chips (1/3 cup)
1/4 cup creamy peanut butter
2 1/2 teaspoons butter
1/2 cup Rice Krispies

Prepare brownies. Preheat oven to 350 degrees F. Line a petite loaf pan (2 cup capacity, 5.3 inches) with non-stick aluminum foil or use regular aluminum and very lightly butter the foil or spray with flour-added cooking spray.

Place chocolate and butter in a microwave-safe bowl — I just used a 2 cup Pyrex measuring cup. Microwave on medium power until chocolate is soft and butter is melted, 1 to 1 ½ minutes. Stir until smooth. Stir in sugar until blended, then stir in egg, vanilla and salt.  Mix in the flour just until incorporated.

Spread batter evenly in pan. Bake about 26 to 28 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Lay split marshmallows over top and return to oven for exactly 2 minutes or until marshmallows puff up. Remove from oven and let cool.

In a microwave-safe bowl, mix together the chocolate chips, peanut butter and butter. Microwave at 50% power for 1 minute, stopping to stir every 30 seconds, until chips are melted and mixture is smooth. Stir in cereal and spread across top of marshmallow topped brownies. Let cool at room temperature for about 20 minutes, then transfer to refrigerator to cool completely and set. When set, lift from pan by grasping foil lined loaf. Set on a cutting board and cut into 2, 3, or 4 large, tall, brownies.

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Comments

  1. says

    That is something very similar I made recently and shared on my blog! Except I took the easy route and used a boxed brownie. ;) The brownie recipe you used looks divine and definitely worth the extra time!

  2. says

    I make one similar as well, but rather than using marshmallow, I use chopped pb cups and sometimes chopped peanuts too. When I found the recipe they were named “Better Than Crack Brownies.”

  3. says

    Your timing here is crazy because when I finished at the gym this morning I stopped by the store and picked up a brownie mix and marshmallows so I could make the Peanut Butter Marshmallow Krispie topped Brownies. I never buy brownie mix, but I decided to take the easy way out, and it was on sale. Had I seen this first I probably wouldn’t have purchased the mix.
    BTW, the influence to make them came from those ‘photo favorites’ on the right side of the Cookie Madness screen.

  4. says

    Funny, too, I was just thinking of bars like these. I recently made some hopped up rice crispies and my husband “complained” that he really just wants plain ones. Then he brought up how sometimes he just wants plain boxed brownies (sheesh!) But when he said that, I thought of these bars that have both crispies and brownies. They look great to me!

  5. Jane says

    I can’t believe I didn’t know this book had been released! I use the original Small Batch Baking book all the time (and I’m pretty sure I heard about it from your blog!).

  6. says

    Looks like there’s another Small Batch Baking I need to get — the original is still on my wish list. Those look wonderful. I’d need to make a small batch because I know I’d eat way too many. Fudgy/crunchy/chocolate/peanut butter = diabolical for my diet.

  7. Sara says

    How would these be without the marshmallows and/or the topping, just plain? I like the small batch recipe but I just want to make plain brownies, maybe with some chocolate chips. How is the texture of the brownies themselves? Thanks for the recipe :)

  8. Aloysa says

    I am not quite into baking (or cooking) but this recipe reminded me of what my great grandmother used to bake (a very looong time ago). I might try it. Loved the pictures. I think it was your photos that sold me on the recipe. :-)

  9. Jennifer says

    So weird, I went to a blood drive yesterday and had one of those. Sadly, yes, I go to blood drives to peruse the baked goods, LOL. The AC’s usually have the best spread, but the Catholic’s do pretty well, too.
    Anyway, I ate one and it was really delicious, but the baker wasn’t in attendance, so it’s quite providential that you just posted this!

  10. Carrie says

    Hi Anna,

    If you double this, would you use an 8×8 pan?

    Probably a dumb question, but I need to ask!

    Thanks,
    Carrie

  11. Holly says

    I immediately went out and got her book at the library (they only had the Small-Batch Baking book). I made the Birthday Chocolate Cake, baking them in two 14.5oz cans. It worked beautifully and tasted great. I can’t wait to try her other recipes – thanks for posting that!

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