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Puppy Chow Topped Peanut Butter Brownies

These Puppy Chow Topped Peanut Butter Brownies are made with fudge brownie filled with a layer of creamy peanut butter and topped with puppy chow (aka muddy buddies).
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Prep Time 30 minutes
Cook Time 35 minutes
Adding topping 10 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 9 brownies

Equipment

  • Hand or stand mixer
  • 3 Mixing bowls
  • Measuring cups and spoons
  • 8x8 baking pan
  • Parchment paper
  • silicone spatula
  • food scale (optional)

Ingredients
  

For the peanut butter filling

  • 1 cup creamy peanut butter (do not use natural peanut butter)

For the brownies

  • ½ cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup semi-sweet chocolate chips (melted - 2 ounces)
  • ½ cup all-purpose flour
  • ¼ teaspoon salt remove if using salted butter
  • ½ cup semi-sweet chocolate chips

For the puppy chow

  • 2 cups Chex cereal rice or corn squares
  • ¼ cup semi-sweet chocolate chips
  • 1 tablespoon butter melted
  • 2 tablespoons creamy peanut butter (1 ounce)
  • ½ cup powdered sugar

For the chocolate ganache topping

  • ¼ cup heavy cream
  • ½ cup semi-sweet chocolate chips

Instructions
 

To make the peanut butter filling

  • Line an 8x8 pan with parchment paper. I recommend using a metal pan.
  • Heat up the creamy peanut butter until it is pour-able but not too hot. Do NOT use natural peanut butter for the filling as it is too runny. I recommend Jif Brand.
  • Pour the peanut butter over the lined 8x8 pan and spread it evenly throughout the pan. Freeze it for 20-30 minutes or until the peanut butter has set. Leave the pan in the freezer until you are ready to assemble the brownies.

To make the brownies

  • Preheat the oven to 350 degrees (use convection heat if you have it).
  • In a medium-large mixing bowl, add melted butter and granulated sugar. Whisk together (or use a hand or stand mixer) for 1-2 minutes.
  • Add the eggs, vanilla extract, melted chocolate and salt. Mix until combined.
  • Add the cocoa powder and mix (carefully) until well combined.
  • Lastly, add the flour and mix until well-combined, then scrape down the bowl once complete.
  • Prepare a new parchment lining for the 8x8 pan, then remove the peanut butter filling from the freezer.
  • Remove the parchment and frozen peanut butter from the pan and set aside. Re-line the pan with your new parchment paper and add half of the brownie batter to the pan. Spread it evenly throughout the bottom of the pan.
  • Add the peanut butter filling over the half of the batter by turning the frozen peanut butter over and adding it on top of the batter. Then peel away the parchment paper.
  • Add the remaining brownie batter over the top of the peanut butter filling. Spread it evenly throughout the pan.
  • Bake the brownies for 30-40 minutes or until a toothpick comes out with no brownie batter on it (you will see the peanut butter filling on the toothpick, but no batter should appear).
  • Prepare the puppy chow and chocolate ganache while the brownies bake.
  • Remove the brownies from the oven and allow them to cool to room temperature before adding the topping. WAIT TO ADD THE TOPPING UNTIL YOU ARE READY TO EAT THE BROWNIES. The puppy chow gets stale on the brownies after 1-2 days.

To make the puppy chow topping

  • Add the butter, peanut butter and chocolate chips to a microwave safe mixing bowl. Melt them in the microwave (60-90 seconds) and mix together until smooth.
  • Add the Chex over the melted chocolate mixture and fold together lightly until the cereal is completely coated in chocolate.
  • Lastly, add the powdered sugar and fold it together gently until all of the cereal is coated. Set the puppy chow aside (or store in an airtight container in the fridge) until you are ready to top the brownies.

To make the chocolate ganache topping

  • Heat the cream in a small microwave safe bowl for 30-60 seconds, or until almost boiling.
  • Add the chocolate chips and mix until smooth. Return the mixture to heat if needed until all of the chocolate is melted.

To assemble the brownies

  • WAIT TO ASSEMBLE THE BROWNIES UNTIL YOU ARE READY TO EAT THEM! The puppy chow will get stale on top of the brownies in 1-2 days. If you don't plan to eat them right away, simply make the brownies and keep the ganache and puppy chow separate (in airtight containers in the fridge) until you are ready to assemble.
  • Once the brownies have cooled to room temperature, pour the warmed chocolate ganache over the brownies and spread it evenly throughout the pan. The ganache acts as a glue for the puppy chow.
  • Immediately add the puppy chow to the tops of the brownies, sprinkling it evenly throughout the pan. Try to make sure that all of the puppy chow pieces are touching the ganache so that it will stick to the brownies.
  • Place the brownies in the fridge for 30-60 minutes to allow the chocolate ganache to set. Enjoy at room temperature or chilled.
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