Killer Brownies

by Heather on August 16, 2010

I decided to call these brownies “killer” because no other adjective seems to convey their power. Seriously, they are intense. Alex declared them the best brownies he’s ever tasted. My family was visiting and couldn’t stop eating them. The base is super simple, just use any box of brownie mix you have. As for the topping, this is where all the fun lies. The pretzels provide a perfect saltiness and crunch that balances out the chocolate and peanut butter. Adding a bit more crunch and texture are Rice Krispies.

In place of the pretzels, you could use chopped mini peanut butter cups. Also, instead of the milk chocolate chips and dark chocolate, 2 cups of semisweet chocolate chips would be a fine substitute. And, if you wanted to get even more “killer”, use Cocoa Krispies for the Rice Krispies! These are quite rich and decadent, so I’d recommend cutting them in small squares. A little goes a long way :)

Killer Brownies

1 package dark chocolate brownie mix
2/3 cup pretzels, chopped
1/2 cup peanuts, chopped
2/3 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup chopped dark chocolate (I used Trader Joe’s 72% dark chocolate)
1 1/4 cups creamy peanut butter
1 tablespoon unsalted butter
1/8 teaspoon salt
1 1/2 cups Rice Krispies cereal
1 teaspoon vanilla

Prepare brownie mix according to package directions. Spread into a greased 9 x 13-inch baking pan. Bake at 350 degrees for 22 minutes, or until a toothpick inserted near the center comes out with moist crumbs.

Sprinkle with pretzels and peanuts and semisweet chocolate chips. Bake 4 to 6 minutes longer, or until chocolate is melted. Cool on a wire rack.

Meanwhile, in a large saucepan, combine the milk chocolate chips, dark chocolate, peanut butter, butter and salt. Cook and stire until the chocolate is melted and mixture is smooth. Remove from the heat, stir in the cereal and vanilla. Carefully spread over the brownies. Cover and refrigerate for at least 2 hours before cutting.

Makes about 3 dozen.