Peanut Butter Crunch Brownies


  • ½ cup peanut butter
  • 5-6 tbsp fresh cream

Fudgy Brownie Layer

  • 125 g margarine
  • 200 g coarsely-chopped compound chocolate
  • ½ tsp salt
  • 160 g caster sugar
  • large eggs
  • 1 tsp vanilla extract
  • 95 g all-purpose flour, sifted

Top Layer

  • 300 g chocolate chips
  • 220 g smooth peanut butter
  • 1 tbsp margarine
  • 60 g + 10 g extra puffed rice (crispies)
  • 280 g roasted peanuts

To Make Sauce

  1. Combine ingredients until spreadable.

To Make Fudgy Brownie Layer

  1. Preheat oven to 180˚C. Line a 23-cm (9˝) square pan with baking parchment.
  2. Melt margarine and chocolate over medium heat, stirring. Remove from heat and stir in salt and sugar.
  3. Add eggs, one at a time, whisking after each addition.
  4. Whisk in vanilla extract, and fold in flour.
  5. Pour into prepared pan, smoothing top with a knife. Bake for 30 minutes.

To Make Top Layer

  1. Melt chocolate chip, peanut butter and margarine over medium heat. Stir in 60 g puffed rice.

To Serve

  1. Remove brownie from oven, sprinkle with peanuts. Pour top layer mixture over, spreading evenly. Sprinkle with the extra puffed rice.