Ingredients

The following ingredients have 1 Servings
  • 115 grams unsalted butter, melted
  • 200 grams (1 cup) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • 40 grams (1/2 cup) cocoa powder, sifted
  • 35 grams (1/4 cup) plain flour or all purpose flour
  • 1/4 teaspoon salt
  • 60 grams (1/4 cup) unsalted butter, softened
  • 250 grams (1 cup) smooth peanut butter, room temperature 
  • 65 grams (1/2 cup) icing sugar or powdered sugar
  • 150 grams (1 cup) good quality dark chocolate, pieces
  • 20 grams (1/2 cup) Rice Bubbles or Rice Krispies
  • 1 teaspoon vegetable oil or coconut oil, optional

Instruction

  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
  • In a large mixing bowl, add melted butter, sugar and vanilla and gently whisk together.
  • Add the eggs, one at a time, and the egg yolk. Then add cocoa powder, flour and salt. Stir until just combined.
  • Pour the brownie batter in the prepared pan. Bake brownies for approximately 25-30 minutes. Leave to cool completely. If you’re making the brownie ahead of time, cover and place in the fridge.
  • To make the peanut butter filling, add butter and peanut butter to a large mixing bowl. Use an electric mixer on medium speed until creamy.
  • Add sugar and mix again until combined and smooth. Spread peanut butter filling on top of cooled brownie and smooth the top. Pop brownie back into the fridge.
  • Heat chocolate in the microwave, stirring every 20 seconds, until melted and smooth. Quickly stir through the rice cereal, until it’s completely coated. Add oil, if using.
  • Pour the chocolate cereal on top of the peanut butter and spread it out as best you can. Place in the fridge (or freezer) for at least 2 hours or until firm.
  • Use a hot knife to carefully cut into small slices to serve.