Peanut Butter Crunch Brownies are an impressive treat made with homemade brownies, hot fudge, and a peanut butter crunch topping! A gourmet twist on a classic dessert that’s easy to make!
Looking for a brownie that lets you have it all? Then, meet your new favorite brownie, Peanut Butter Crunch Brownies, to be exact!
These heavenly creations are:
- Chewy yet crunchy.
- Sweet AND salty.
- A delicious balance of peanut butter and chocolate.
And you get ALL of that in an easy homemade brownie recipe that’s made with a handful of ingredients you likely already have on hand!
These decadent brownies are fudgy treats studded with chocolate chips, smothered in hot fudge sauce, and finished with a crunchy peanut butter cereal topping!
Yeah, you’re going to want to sit down with a glass of ice-cold milk as you sink your teeth into every last delicious bite!
Since these brownies are made with pantry staple ingredients, you can count on the delicious taste of homemade! Each chewy, fudgy bite is studded with semi-sweet chocolate chips to elevate these brownies even more!
The brownies are then smothered in hot fudge sauce! This can be store-bought from a jar, or feel free to make your own from scratch.
Bringing the crunch to these brownies is the 3-ingredient topping! This is made with just Reese’s Peanut Butter Chips, Corn Flakes cereal, and peanut butter.
Substitutions And Variations For Peanut Butter Crunch Brownies
- Salted Butter – Only have unsalted butter on hand? No problem. Just swap salted butter for 1 cup of unsalted butter and an additional 1/2 teaspoon of salt.
- Peanut Butter – I used creamy peanut butter when making the crunchy cornflake topping. But for more crunch and texture, feel free to use chunky peanut butter instead! You will want to add an extra two tablespoons, though.
- Butterscotch – You can swap the peanut butter chips for butterscotch chips in the cornflake topping.
- Semi-Sweet Chocolate Chips – To enjoy more peanut butter flavor, you can substitute the semi-sweet chocolate chips in the brownie batter for Reese’s Peanut Butter Chips. Or you can do 1/4 cup semi-sweet and 1/4 cup Reese’s Peanut Butter Chips.
- Cereal – Rice Krispies cereal can be used in place of cornflakes.
- Nutella – You can use Nutella or another sweet spread in place of hot fudge if desired.
- Optional Toppings – Sprinkle on some crushed peanuts or chopped Reese’s peanut butter cups for an additional topping to these brownies!
How To Make Peanut Butter Crunch Brownies
Step 1: Melt the salted butter and granulated sugar over low heat using a heavy-bottomed saucepan. Afterward, transfer the mixture to a large bowl and allow it to cool.
Step 2: Beat in the canola oil and large eggs until they’ve fully combined with the melted butter and sugar mixture.
Step 3: Pour in the vanilla extract and mix again until combined.
Step 4: Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Then stir minimally and gently until almost all the dry streaks are gone.
Step 5: Fold in the semi-sweet chocolate chips.
Step 6: Transfer the brownie batter to the prepared pan and then bake. Then, allow the brownies to completely cool before adding the next layers!
Step 7: Microwave the hot fudge sauce to loosen it up, making it easier to spread! Next, spread the hot fudge sauce over the brownie base.
Step 8: Melt the Reese’s Peanut Butter Chips in a large non-stick pot to begin prepping the crunch topping. Stir in the salt and peanut butter until thoroughly combined.
Step 9: Pour in the cornflakes and stir to coat them. Afterward, immediately spread this crunch topping over the hot fudge layer on the brownies.
Step 10: Allow the top layer to set before removing the brownies from the pan. Then slice, serve, and enjoy!
How To Store Peanut Butter Crunch Brownies
Store these homemade brownies in an airtight container at room temperature. Share and enjoy them for 3 to 4 days.
If you’re planning to share them, wrap each peanut butter crunch brownie in plastic wrap to preserve freshness!
Make Ahead To Freeze And Enjoy Later!
These peanut butter crunch brownies can be made ahead of time to enjoy later! Or if you’re trying to get ahead of the bake sale rush 😉
To freeze, once the brownies are cooled and cut, wrap them individually in plastic wrap and then again in foil. Then, place them in an airtight container in the freezer.
The double wrap and airtight container will prevent the brownies from becoming freezer burnt. Once brownies are stored in the freezer, enjoy them for up to 2 months.
If you’re a fan of cookie butter, try these Biscoff Brownies, too!
Peanut Butter Crunch Brownies FAQs
These brownies were originally inspired by a bakery that makes a Crunchella Brownie that has a brownie base, a layer of Nutella, and a caramel cornflake topping.
The topping reminded me of my Easy Cornflake Cookies. So, the first round of testing used Nutella and Butterscotch, but it was a bit overwhelming. So, we kept it simple and went with a straight-up peanut butter and chocolate combo.
I have not tested this homemade brownie recipe using natural peanut butter. However, since natural peanut butter is looser than creamy peanut butter, it may not hold the crunchy layer together as it’s intended to.
To neatly cut the brownies, it’s best to let them cool completely before slicing and serving. These plastic knives are our favorite to use because they yield clean slices!
This crunchy brownie recipe delivers 30 brownies since it’s made in a 9×13-inch cake pan. The perfect large batch treat that’s great for potlucks and parties!
Yes, peanut oil can be used when making brownies. This would be used in place of the vegetable oil or canola oil that the recipe calls for. Just note that it will give the brownies a nutty flavor.
When inserted into the center, Fudgy brownies will leave minimal streaking on a toothpick. In contrast, undercooked brownies will leave a lot of batter on the toothpick.
You can make this with boxed brownies. However, I think the homemade version really is better and has the best texture and structure to support the toppings. If you use a box mix, use three boxes for a 9×13-inch pan to ensure you have the right ratio. We have a whole post for How To Make Box Mix Brownies Even Better!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
Peanut Butter Crunch Brownies
Equipment
- 1 9×13-inch metal cake pan
- Measuring Cups
- Measuring spoons
- 3 rubber spatulas
- 1 Medium saucepan
- 2 small bowls
- 1 Sifter
- 1 Large mixing bowl
- 1 large saucepan
Ingredients
- 1 cup salted butter 227g
- 2½ cup granulated sugar 500g
- 2 tablespoons canola oil or vegetable oil
- 5 large eggs
- 1 tablespoon vanilla extract
- ¾ cup + 2 tablespoons all-purpose flour 116g
- ¾ cup + 1 tablespoon unsweetened cocoa powder 80g
- ¾ teaspoon salt
- ½ cup semi-sweet mini chocolate chips
- 1 (11.75 oz.) jar hot fudge sauce
- 10 ounces Reese's peanut butter chips
- ½ cup peanut butter
- ¼ teaspoon salt
- 4 cups corn flakes
Instructions
- Preheat oven to 350°F and line a metal 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal
- Melt 1 cup salted butter and 2½ cup granulated sugar in a heavy-bottomed saucepan over low heat. Remove from heat and transfer to a large bowl, and let the mixture cool for 5 minutes, stirring often to release heat.
- Add 2 tablespoons canola oil and 5 large eggs to the butter and sugar and beat them in with a rubber spatula until fully combined.
- Add 1 tablespoon vanilla extract and mix until combined.
- Sift the ¾ cup + 2 tablespoons all-purpose flour ¾ cup + 1 tablespoon unsweetened cocoa powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently and minimally, until almost all the dry streaks are gone.
- Fold in the ½ cup semi-sweet mini chocolate chips.
- Pour the brownie batter into the prepared baking pan and bake for 30 to 35 minutes.
- Remove from the oven and allow the brownies to cool completely before adding the next layers. Allowing the brownie to cool prevents the hot fudge sauce from tearing up the top of the brownie when spreading it.
- Once the brownies have cooled, microwave the 1 (11.75 oz.) jar hot fudge sauce for 30 to 60 seconds to make it easier to spread. Then spread it over the top of the brownies.
- Prepare the crunch topping by melting 10 ounces Reese's peanut butter chips in a large nonstick pot.
- Once melted, stir in the ½ cup peanut butter and salt until fully combined.
- Quickly stir in 4 cups corn flakes then immediately spread the mixture out over the top of the hot fudge.
- Let the top layer set completely before removing the brownies from the pan and slicing them with a large sharp knife into squares. We like using these plastic knives because they yield clean slices!
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Brownie recipe adapted from Rodelle.
Share your thoughts!
Love this recipe? Share your thoughts with me below and leave a review! And don’t forget to connect on your favorite social platform below!