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 bowl, whisk together the melted butter, granulated sugar, and dark brown sugar until smooth. Beat in the eggs and vanilla extract until just combined. Add the all-purpose flour, Dutch-processed cocoa powder, espresso powder if using, and kosher salt. Stir gently until the mixture is just combined. Fold in 1 cup of the chopped chocolate evenly throughout the batter.
- Bake the Brownies: Spread the brownie batter evenly into the prepared pan. Sprinkle the remaining 1/4 cup 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 allow brownies to cool completely in the pan.
- Make the Peanut Butter Frosting: Using a stand mixer fitted with the paddle attachment, beat the creamy peanut butter and softened unsalted butter together until smooth and creamy. Gradually beat in the powdered sugar, kosher salt, pure vanilla extract, and heavy cream until the frosting is light, fluffy, and spreadable.
- Frost the Brownies: Evenly spread the peanut butter frosting across the cooled brownies using an offset spatula or knife to create a smooth layer.
- Add the Puppy Chow: Sprinkle the 3 cups of puppy chow evenly over the frosting. Gently press the puppy chow into the frosting so it adheres well and won’t fall off when serving.
- Slice and Serve: Cut the brownies into 24 squares and serve. Enjoy this decadent, textured treat perfect for parties or any chocolate and peanut butter craving.
Notes
- Allow brownies to cool completely before frosting to prevent melting the frosting.
- Use room temperature eggs for better batter consistency.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Puppy chow can be homemade or store-bought for convenience.
- Store leftovers in an airtight container to maintain freshness.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
