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Crunchy layered peanut butter brownies
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5 from 1 vote

Crunchy Layered Peanut Butter Brownies

Delicious and made from scratch, healthier crunchy layered peanut butter brownies include whole wheat flour, honey, and natural peanut butter.
Prep Time20 minutes
Cook Time15 minutes
Refrigeration4 hours
Total Time4 hours 35 minutes
Course: Desserts
Cuisine: American
Servings: 36
Calories: 246kcal
Author: Jami Boys

Ingredients

Brownie Layer:

  • 1/2 cup butter
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons coconut oil OR olive, peanut, or sunflower oil
  • 1 cup cane sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon espresso powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips dark or semisweet

Peanut Butter Layer:

  • 1 cup natural peanut butter  creamy or crunchy - your choice
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1/3 cup honey
  • 1/2 cup chopped peanuts optional

Chocolate Topping:

  • 2 cups dark chocolate chips or semisweet
  • 1 cup natural peanut butter creamy or crunchy - your choice
  • 1 tablespoons butter or coconut oil
  • 1  ½ cups crispy brown rice cereal or other puffed grain cereal

Instructions

Make Brownies:

  • Line a 9x9-inch pan with foil and heat oven to 350 degrees.
  • In a medium saucepan, heat butter, cocoa powder & coconut oil until just melted; remove from heat.
  • Stir in sugar, vanilla, and eggs. Add remaining ingredients, except chocolate chips, and mix until smooth.
  • Spread evenly in prepared pan and sprinkle chocolate chips over the top, pressing down slightly.
  • Bake brownie layer for 15-20 minutes, until the edges start to pull away from the sides. Remove from oven to cool on a wire rack.

Make Peanut Butter Layer:

  • While brownies are baking, mix together all the peanut butter layer ingredients in a bowl and spread over warm brownies (after removing from oven to cool).

Make Crispy Chocolate Layer:

  • Melt the chocolate, peanut butter and butter or oil in a saucepan over low heat until smooth (or use a microwave for 1 minute) and stir in brown rice cereal. Pour over peanut butter layer, spreading to cover.
  • Refrigerate the pan of layered brownies for about 4 hours.
  • Remove from pan using foil overhang and cut into small squares, 6x6-inches (they're rich!). Store in an airtight container in the fridge.

Notes

To Store: place in airtight container and keep in refrigerator for a week or freeze for a few months.

Nutrition

Serving: 1g | Calories: 246kcal | Carbohydrates: 21g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 130mg | Potassium: 195mg | Fiber: 2g | Sugar: 14g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
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