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Thursday, August 7th, 2008

Rave Reviews

It's very warm here--warm for Portland anyway. Luckily it is short-lived as is most heat here. I wanted to make something for the co-worker who brought me the marvelous blueberries but my 80+ degree kitchen was discouraging me from anything too time-consuming or complex. I found this recipe for brownies that was quick, didn't involve much prep or measuring and easy to make. I've lost count of all the "thank yous" from her co-workers in our development area. I thought some of you might like to try this one for a quick but apparently "great" success with the receivers!

Brownie Goody Bars
Everything that's irresistible about a good candy bar just got rolled into one recipe. What's your favorite part? The brownies on the bottom? The frosting and peanuts in the middle? Or the crunchy cereal on the top?

1 package (1 pound 3.8 ounces) Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 tub Betty Crocker Rich & Creamy or Whipped vanilla ready-to-spread frosting
3/4 cup salted peanuts, coarsely chopped (3 oz)
3 cups crisp rice cereal (for some odd reason I used 6 but everyone loved them!)
1 cup creamy peanut butter (10 oz)
1 bag (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 350F. Grease bottom only of rectangular pan, 13x9x2 inches, or spray with cooking spray.
Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. Frost with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
Measure cereal into large bowl; set aside. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For 20 bars, cut into 5 rows by 4 rows. Store tightly covered.

I have no idea where I got the 6-cups for the cereal--must have been the heat affecting me. I wondered why it hardly fit the pan and I had to press a bit but apparently it is perfect that way. I guess some day I will have to make it with only the 3 cups to see if it is as popular as my "accident". I didn't have that many semi-sweet chocolate chips so I substituted a 10-oz. bag of white/milk-chocolate swirled chips and another 2 oz. of regular semi-sweet chips to make 2 cups (12 oz). I also didn't have vanilla canned frosting but happened to have a fudge one on hand so I substituted that. I figured the white chocolate in the chocolate would balance the lack of vanilla in the frosting. And with this co-worker, I don't think chocolate overdose is a problem. :) Try it both ways and see which one you like best (or which one gives you rave reviews like mine!). I didn't take photos--too darn hot and the baking alone wore me out. In 4 hours they have eaten the whole 9x13 pan--all 6 cups of that cereal along with the peanuts and fudge frosting and whole pan of brownies in the treat. LOL

dannie   Thursday, August 7, 2008
That is quite a brownie recipe. I may try it out this weekend as I will be feeding a bunch of Ben's friends. Thanks for sharing the recipe.
Leslie   Thursday, August 7, 2008
It seems to hit all the right notes, Leslie. People at work are slightly jaded and don't always say "good cookie". I must have had 6 people stop me in the hall or IM me or email me with "wow...great brownie!". Usually a good sign. LOL Let me know how they like it if you only use the 3 cups of cereal. Maybe I created a better brownie by messing up my baking. :)
LGrant   Friday, August 8, 2008
I second dannie's comment, "yum." Maybe I can make these this weekend.
Merritt   Friday, August 8, 2008
Hope you like them, Merritt. Easy for a hot time of year and apparently the "right stuff".
LGrant   Friday, August 8, 2008
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