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Puppy Chow Brownies

Recipe from Two Peas and Their Pod

Ultra-fudgy chocolate brownies topped with creamy peanut butter frosting and crunchy homemade puppy chow. The ultimate chocolate peanut butter dessert for parties, holidays, bake sales, and every peanut butter lover.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: brownies, chocolate, peanut butter, puppy chow
Servings: 24
Calories: 361kcal

Ingredients

For the brownies:

  • 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 (or unsweetened cocoa powder)
  • 1 teaspoon espresso powder, optional
  • 1 teaspoon kosher salt
  • 1 1/4 cups chopped chocolate, divided

For the 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

For the puppy chow topping:

Instructions

  • Prep the Pan: Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease.
  • Make the Brownie Batter: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract and whisk until well combined. Add the flour, cocoa powder, espresso powder (if using), and salt. Stir until just combined. Fold in 1 cup of the chopped chocolate.
  • Bake the Brownies: Spread the batter evenly into the prepared pan. Sprinkle the remaining 1/4 cup chopped chocolate over the top. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Check early and do not overbake. Cool the brownies completely in the pan.
  • Make the Peanut Butter Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter until smooth and creamy. Add the powdered sugar, salt, vanilla extract, and heavy cream. Beat until light and fluffy.
  • Frost the Brownies: Spread the peanut butter frosting evenly over the cooled brownies.
  • Add the Puppy Chow: Sprinkle the puppy chow evenly over the frosting, gently pressing it into the frosting so it adheres.
  • Slice and Serve: Cut into squares and serve.

Notes

  • Don't overbake the brownies. A toothpick should come out with a few moist crumbs for the fudgiest texture.
  • Cool the brownies completely before frosting.
  • Use regular creamy peanut butter (not natural) for the smoothest frosting.
  • Gently press the puppy chow into the frosting so it adheres without breaking apart.
  • For the freshest look and crunch, add the puppy chow the day you plan to serve the brownies.
  • If storing covered, the powdered sugar coating may lose some of its bright white appearance over time because of moisture. This is completely normal and doesn't affect the flavor. You can always dust the brownies with extra powdered sugar. 
  • For clean slices, chill the brownies for 20 to 30 minutes before cutting and wipe the knife clean between slices.

Nutrition

Calories: 361kcal | Carbohydrates: 43g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 59mg | Sodium: 301mg | Potassium: 213mg | Fiber: 4g | Sugar: 28g | Vitamin A: 490IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 4mg