Brownie Goody Bars II

Brownie lovers will go wild over these frosted and peanut-topped treats! They are a wonderful dessert for both every day and special occasions.

Yield

24 servings

Brownie Ingredients

2/3 cup butter or margarine
5 ounces unsweetened baking chocolate, chopped
1 3/4 cups granulated (white) sugar
2 teaspoons vanilla extract
3 eggs
1 cup all-purpose flour*
1/2 cup chopped walnuts, toasted if desired

Creamy Vanilla Frosting Ingredients

3 cups confectioners' (powdered) sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla extract
1 to 2 tablespoons milk

Topping Ingredients

3/4 cup salted peanuts, coarsely chopped
3 cups crisp rice cereal
1 cup creamy peanut butter
1 (12 ounce) bag semi-sweet chocolate chips (2 cups)

Directions

Preheat the oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with butter, shortening, or cooking spray.

In 1-quart saucepan, melt 2/3 cup butter and the unsweetened chocolate over low heat, stirring constantly. Cool 5 minutes.

In medium bowl, beat granulated sugar, 2 teaspoons vanilla and the eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread in pan.

Bake for 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours.

In medium bowl, mix powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed. Stir in 1 1/2 teaspoons vanilla and 1 tablespoon milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost brownies; sprinkle with peanuts. Refrigerate while making cereal mixture.

Place cereal in large bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. Cut into 6 rows by 4 rows.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 45 minutes
Total Cool Time: 2 hours + 1 hour

Additional Information

Using a plastic knife when cutting the brownies helps prevent them from sticking to the knife.

*Do not use self-rising flour in this recipe.

Save time by substituting a brownie mix and purchased frosting for the brownies and frosting in this recipe. Use 1 (1 pound 2.4 ounce) box brownie mix; make and bake as directed on box for 13 x 9-inch pan. Frost brownies with 1 (12 ounce or 1 pound) container vanilla frosting. Make topping as directed in recipe.

Storage

Store tightly covered at room temperature or in refrigerator.

Nutritional Information

Amount per serving: Calories 420 (Calories from Fat 200), Total Fat 22 g (Saturated Fat 10 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 180 mg; Total Carbohydrate 50 g (Dietary Fiber 2 g, Sugars 38 g), Protein 6 g; Exchanges: 2 Starch; 1 1/2 Other Carbohydrate; 4 Fat; Carbohydrate Choices: 3

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