Ingredients
Brownie Batter
- 1 cup butter, melted and slightly cooled
- 1 cup granulated white sugar
- 1 cup packed dark brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup Dutch-processed cocoa powder (or unsweetened cocoa powder)
- 1 teaspoon espresso powder (optional)
- 1 teaspoon kosher salt
- 1 1/4 cups chopped chocolate, divided
Peanut Butter Frosting
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 1/4 cups powdered sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon heavy cream (or whole milk)
Topping
- 3 cups puppy chow
Instructions
- Prep the Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it to prevent sticking.
- Make the Brownie Batter: In a large mixing bowl, whisk together the melted butter, granulated sugar, and dark brown sugar until the mixture is smooth. Add the eggs and vanilla extract, whisking until fully combined. Sift in the flour, Dutch-processed cocoa powder, espresso powder (if using), and kosher salt; gently stir until just combined. Fold in 1 cup of the chopped chocolate for extra richness.
- Bake the Brownies: Spread the brownie batter evenly into the prepared pan. Sprinkle the remaining 1/4 cup of chopped chocolate over the top. Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake. Remove from oven and let the brownies cool completely in the pan.
- Make the Peanut Butter Frosting: Using a stand mixer fitted with a paddle attachment, beat the creamy peanut butter and softened butter until smooth and creamy. Gradually add the powdered sugar, kosher salt, vanilla extract, and heavy cream, beating until the frosting is light and fluffy.
- Frost the Brownies: Once the brownies have cooled completely, spread the peanut butter frosting evenly over the surface using an offset spatula or knife.
- Add the Puppy Chow: Evenly sprinkle the puppy chow over the frosted brownies, pressing it gently into the frosting so it adheres well to the surface.
- Slice and Serve: Carefully cut the brownies into squares and serve. Enjoy this irresistible combination of fudgy brownies, creamy peanut butter frosting, and crunchy puppy chow topping.
Notes
- Ensure the brownies are completely cooled before frosting to prevent the frosting from melting.
- The espresso powder is optional but enhances the chocolate flavor if added.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Puppy chow is typically a mixture of Chex cereal coated with chocolate, peanut butter, and powdered sugar—store-bought or homemade can be used.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
