Dark Chocolate Brownies layered with mini Rolos and Peanut Butter Krispies. Thanks to Cook’s Illustrated for the delicious recipe for the brownie base!
yield: 24 BROWNIES
FOR THE BROWNIES:
1/3 cup dutch processed cocoa powder
1/2 cup plus 2 Tbsp boiling water
2 oz unsweetened chocolate, chopped fine
1/2 cup plus 2 Tbsp vegetable oil
4 Tbsp unsalted butter, melted
2 large eggs plus 2 large yolks
2 tsp vanilla extract
2 1/2 cup granulated sugar
1 3/4 cup all-purpose flour
3/4 tsp salt
FOR THE TOPPING:
12 oz mini Rolos (or equivalent in regular sized)
1 1/4 cup creamy peanut butter
3 Tbsp unsalted butter
11.5oz bag milk chocolate morsels
2 cup crispy rice cereal
- Line a 13×9 baking sheet with parchment paper. Preheat oven to 350 degrees.
- In a large mixing bowl, combine cocoa powder with boiling water. Whisk until smooth. Add unsweetened chocolate and continue to whisk until melted. Add oil and melted butter, mixture may appear curdled. Add eggs, vanilla and sugar, whisking until fully combined.
- Visit Peanut Butter Krispies Layered Brownies @ shugarysweets.com for full directions.