My best friend has a fun little addiction to sweet things and this past week was her birthday so I made these little gems knowing that they would be a bright spot in her day. Muddy Buddy Brownies are little bites of your favorite childhood treat but taken to an extremely adult level. They are unbelievably indulgent and decadent and made for a special birthday gift & dessert for a special lady.
Muddy Buddy Brownies start with a deep chocolate brownie base, then get topped in layers, first comes a whipped peanut butter/butter/powdererd sugar layer, and then a layer of melted chocolate and butter, seriously I told you they were indulgent. My only regret was that they needed some crunch, like the original Muddy Buddy Chex Mix, and I knew what it was that I needed but failed to have it on hand - rice crispies. Rice crispies would make that peanut butter layer perfection and I vowed that I would make a second batch of these with the addition (I still plan to do this, but with Thanksgiving this week, I think there will be more than enough food and treats on hand, and I am running low on time). However, I have included what I would do to this recipe on my next go-round in the recipe/instructions below.
All I can really say is that these Muddy Buddy Brownies will be the hit of any party this holiday season and can be sprinkled with multi-colored sprinkles or red & green holiday sparkles in addition to the powdered sugar and would be so pretty on the dessert table.
Now go make them immediately and Enjoy!
- 1 stick of butter
- 3 oz. unsweetened chocolate baking bar
- 1 cup of sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup all purpose flour
- ½ tsp. baking powder
- ⅛ tsp. salt
- ½ cup chocolate chips
- 1 stick of butter
- ¾ cup of peanut butter
- 1 tsp. vanilla
- 1 cup powdered sugar
- 2 tbsps. milk
- ½-1 cup rice crispies
- 1 cup semisweet chocolate chips
- ½ stick butter
- Extra powdered sugar for sprinkling, and multi-colored or holiday sprinkles
- Preheat oven to 350 degrees and line an 8×8 pan with parchment paper.
- Melt the butter and chocolate over low heat in a medium sized pot.
- Once butter and chocolate is completely melted and smooth, remove from heat and stir in the sugar.
- Add eggs one at a time, whisking them into the chocolate until smooth.
- Add the vanilla and mix until all is well combined.
- In a separate, small bowl, whisk together the flour, baking powder and salt.
- Add flour mixture to chocolate and mix until well combined, then stir in the chocolate chips.
- Bake brownies for 20-25 minutes.
- Remove from oven and allow to cool, I put mine in the freezer to speed this cooling process along.
- While cooling, whip together the butter and peanut butter until light and fluffy and lighter in color.
- Add the vanilla and mix in. Then the powdered sugar on a low speed until combined.
- Then add the milk, start with just 1 tbsp. and see if it is thick enough to need to 2 tbsps. or not. Mix in the milk and beat it all on high speed for a bit, really get it all combined and light and fluffy.
- Use a spatula to add the rice crispies and fold them in.
- Spread on top of the cooled brownies and freeze for another 30 or more minutes until firm.
- For the chocolate layer, melt the chocolate chips and butter in a bowl in the microwave, melting in 30 second bursts and stirring in between to be sure not to burn the mixture, pour over the top of the peanut butter layer and again freeze or refrigerate until ready to serve. If you want to add sprinkles I would add them on top of the of melted chocolate and then freeze or refrigerate.
- Just before serving and once the chocolate is hardened sprinkle with a light dusting of powdered sugar.