A rustic presentation of crunchy peanut butter blast brownies, elegantly arranged on a wooden table. The brownies have a rich, fudgy chocolate base swirled with crunchy peanut butter and topped with chopped peanuts and a smooth chocolate drizzle. Some brownies are stacked on a wooden cutting board, while others are cut into squares to showcase the crunchy, gooey layers. Scattered around are whole and crushed peanuts, chocolate chunks, and a drizzle of melted peanut butter. Soft natural lighting enhances the warm and indulgent feel, with gentle shadows and a hint of greenery in the background.

Crunchy Peanut Butter Blast Brownies

Preparation Time: 20 minuten
Total time 1 uur 50 minuten
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Ingrediënten

Brownies

  • 1 box Betty Crocker fudge brownie mix
  • ¼ cup water
  • ⅔ cup vegetable oil
  • 2 eggs
  • 1 cup semisweet chocolate chips 6 oz
  • 15 peanut-shaped peanut butter–filled sandwich cookies chopped

Topping

  • 1 bag peanut butter chips
  • ¼ cup creamy peanut butter
  • ½ cup chopped salted cocktail peanuts

Instructies

  • Heat oven to 350°F.
  • Grease bottom only of 13 x 9-inch pan with shortening or cooking spray.
  • In medium bowl, stir brownie mix, water, oil and eggs until well blended.
  • Stir in chocolate chips and cookies.
  • Spread in pan.
  • Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
  • Cool 30 minutes.
  • In small microwavable bowl, microwave peanut butter chips and peanut butter uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth.
  • Spread over cooled brownies.
  • Sprinkle with peanuts.
  • Cover and refrigerate 40 minutes or until topping is set.
  • Cut into 6 rows by 4 rows.

Notes / Tips / Wine Advice:

For added texture, substitute crunchy peanut butter for the creamy.

Nutritional Information

Serving: 1 brownie | Calories: 320 kcal | Carbohydrates: 37 g | Fat: 17 g
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Recipe Category Cupcakes-Brownies
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