For Brownie Base:
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 3/4 cups semisweet chocolate chips, divided
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon instant espresso powder or 2 tablespoons brewed coffee (optional)
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- 8 full-sized peanut butter cups, chopped, or 1 cup mini peanut butter cups
For Crispie Topping:
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups creamy peanut butter
- 1 tablespoon butter
Directions:
Preheat oven to 350 degrees F. Line a 9-by -13-inch baking pan with aluminum foil; spray lightly with cooking spray .
Combine butter and 3/4 cup chocolate chips in a large microwave safe bowl. Heat on high power for 60 to 90 seconds,
stirring every 10 to 15 seconds to prevent scorching. When chocolate is melted and mixture is smooth, stir in sugar and
brown sugar. Batter may seem grainy , that's ok.
Add the coffee or espresso powder and vanilla extract and stir until smooth.
Whisk in eggs until incorporated. Sprinkle the flour over top and fold until just combined. Stir in 1/2 cup chocolate
chips then pour batter into prepared pan.
Bake for about 25 minutes or until brownies are mostly done. Remove from oven and sprinkle chopped peanut butter
cups and remaining 1/2 cup chocolate chips over top, then return to oven and bake for 3 to 4 minutes more. Transfer
pan to wire rack to cool.
Meanwhile, to prepare topping, combine 1 1/2 cups chocolate chips, peanut butter, and butter in a large microwave
safe bowl. Heat on high power for 1 minute, stirring every 10 to 15 seconds, until melted and smooth. Add rice cereal
and toss to coat. Spread cereal mixture in a smooth lay er on top of brownies, then cover and refrigerate for at least 90
minutes or overnight, or until topping is cooled and set before slicing and serving. Brownies will keep, refrigerated in an
airtight container, for up to 1 week.
source : http://www.loveandoliveoil.com
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