PEANUT BUTTER CUP CRUNCH BROWNIES

INGREDIENTS:

3/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour
2/3 cup Dark Chocolate Cocoa Powder or All Natural Cocoa Powder
1 1/2 cups Butter, Plus More For Greasing Pan
1 1/2 cups Chocolate Chips, Good Quality (Semi Sweet or Dark Chocolate)
1 cup Brown Sugar
1 cup Granulated Sugar
1 teaspoon Salt
6 whole Eggs, Room Temperature
1 teaspoon Pure Vanilla Extract
10 whole Reese Peanut Butter Cups, Chopped
1 1/2 cups Milk, Semisweet Or Dark Chocolate Chips
1 1/2 cups All Natural Chunky Peanut Butter
1/2 tablespoon Butter
1 1/2 cups Cocoa Crispy Or Rice Crispy Cereal

DIRECTIONS:

Preheat oven to 350 degrees.
Grease a 9×13 inch pan with butter. For ease of removal line with parchment paper and butter parchment.In a small bowl whisk together flour and cocoa powder, until well combined. Set aside.
In a large sized saucepan add butter and chocolate chips. Cook over low heat until butter and chocolate are melted.
Remove from heat. Stir in both sugars, and salt, until sugar is dissolved.
Allow chocolate mixture to cool for 5-10 minutes, until close to room temperature.
Stir in eggs one at a time mixing well between each addition. With the last egg stir in vanilla, and mix until well combined.
Stir flour mixture into wet ingredients, and mix until well combined.
Pour batter into prepared pan.
Bake Brownies for 40 minutes, remove from oven, and sprinkle with chopped Reese’s Peanut Butter Cups. Bake 5 more minutes …