I know, try saying that five times fast. Total tongue twister.
I hate when my recipe titles are so long, which is basically always, but I just cannot for the life of me leave anything out.
It’s a problem and I am sorry, but I just can’t help it.
Is there counseling for this kind of thing?? Cause if there is I need it. I’m sure my SEO (seriously what does that even stand for?) will thank me for it.
These were not the posts I planned for today, but I figured I with Labor day on Monday I would give you guys some brownies to send the summer off with. The other post, while it is pretty darn good, is not really Labor Day material. It’s more birthday, but I promise that post will come!
Ah, can we talk about Labor day for a second?
Seriously, is it just me or did that really sneak up on us? I have not even talked at all about any Labor day eats! How did that happen?!?
Oh I know, for one, we’ve all been preoccupied with all the birthday preparations that needed to be completed (more to come on that tomorrow). But I also have gotten carried away with all of my excitement for fall. Dishes like these pretzels are just my first little foray into the season.
I seriously, hate when I do that though. I need to live in the moment, but again that is kind of something I suck at. Although this year I have done OK. I mean, you haven’t seen any pumpkin or chili recipes yet, and I did just post these summary crepechiladas and ratatouille!
So actually, I am doing good, two thumbs up for me!
Really though, what do you guys have planned for this weekend?
Please tell me it will include lots of grilling, ice cream eating, fruit crisp making, playing outside and sending summer off right! I still have no idea what I will be making, but you better believe there is going to be tons and tons of corn, berries, stone fruits and something grilled. Followed up by this pie and this ice cream. Oh and some blueberry cornbread muffins too!
But let’s talk brownies now.
These brownies they are kind of awesome and drenched with chocolate, which obviously makes them even more awesome. Honestly though, what really make them out of this world awesome is the fact that they are stuffed with the filling of Special K-Bars.
Special K-Bars are cornflakes mixed with peanut butter and sugar. It’s the the best, and so simple, but so good. Trust me.
Now, I would love to say that I made these brownies for a certain, now five-year old’s birthday (yep, it’s today – “Oh Tiegy it’s finally here” is what I am expecting to hear as soon as she comes sleepily up the steps), but these are just not sparkly enough.
Meaning they will not work for The Big Birthday, but of course, that did not stop the then four-year old from getting her chipped multi colored fingers on these brownies…
She was so close.
Oh and just incase you were wondering, those then chipped nails are now a fresh shade of neon pink.
Her all time favorite color.
Back to the brownies.
So the base is my all time favorite brownie recipe, then stuffed with one of my favorite chewy peanut butter cereal bars (AKA special-k bars) and then you top them off with a generous layer of milk chocolate and a few more clusters of that peanut butter cereal.
They are dreamy. So dreamy.
Chewy Chocolate Drenched Peanut Butter Cornflake Crunch Fudge Browines
Yields: 18-20 bars
- Fudge Browines
- 2/3 cup canola oil
- 8 tablespoons (1 stick) butter, melted
- 8 tablespoons cocoa powder
- 4 eggs
- 3/4 cup sugar
- 1 1/2 cups flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/3 cup chocolate chips
- Crunchy Peanut Butter Cornflake Filling
- 4 cups corn flakes (use gluten free for a gluten free version)
- 1/2 cup karo syrup or brown rice syrup
- 1 cup peanut butter, (not oily)
- 1 teaspoon vanilla
- 4- 5 (1.5 ounce) milk chocolate Hershey bars, broken into rectangles
- melted chocolate, for drizzling (optional)
Pre-heat oven to 350. Grease a 9x13 pyrex pan, or line with parchment paper.
Mix canola oil and butter, add cocoa and stir until well blended. Beat the eggs with a mixer. Add sugar and vanilla, beat well. Add the chocolate mixture and beat to combine. Slowly add in the flour and salt. Stir in chocolate chips.
Spread half of the brownie mixture evenly in pan, it will make a very thin layer. Bake at 350 degrees for about 5 minutes (if you want a super fudgy almost doughy brownie skip baking the bottom brownie layer and just bake the whole pan at once).
While the brownies bake make the filling.
Mix Karo syrup and peanut butter together in large saucepan. Heat almost to a boil but be careful not to burn. Stir to combine the ingredients. Turn off the heat and stir in the vanilla. Then add and mix in cornflakes. You may also just warm together the karo syrup and peanut butter together in the microwave until smooth and melted, then stir in the vanilla. Then just pour over the corn flakes and mix.
Drop about 3/4 of the cornflake mixture evenly over the brownies, save the remaining cornflake mixture for later.
Spread the remaining brownie batter over top the the cornflakes. This is going to be hard since the batter is so thick and you likely will not be able to cover the whole top of the cornflakes. This is ok and they will bake and spread a little in the oven. Bake for 15 to 20 (add 5 minutes if you did not pre-bake the bottom layer), but watch closely.
Remove from the oven and immediately top with the Hershey squares. Place a piece of foil over the brownies and allow the chocolate to melt, about 5 minutes. Once the chocolate is melted, smooth it out so that it covers the whole pan and then top with clusters of the remaining peanut butter cereal, gently pressing the clusters into the melted chocolate to adhere. Drizzle with melted chocolate if desired. Allow to cool completely before serving or refrigerate for 2 hours. Brownies can be kept at room temperature (if your house is cool) or in the fridge.
Oh and fudgey and chewy and crunchy. It’s texture paradise.