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Des: 5* Chocolate Crunch Brownies




Source of Recipe


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Des: 5* Chocolate Crunch Brownies

Adapted from: Country Woman January/February 1994,
16 reviews rate this recipe 5 Stars!
Prep: 30 min. Bake: 25 min. + chilling
Yield: 3 dozen.

The first time I took these brownies to work, I knew I'd better start making copies of the recipe—they disappeared fast! My husband and kids gobble them up quickly, too. —Pat Mueller, Mitchell, South Dakota *Test Kitchen Approved

Ingredients:
• 1 cup stick margarine or butter, softened (Imperial or Blue Bonnet)
• 2 cups sugar
• 3 eggs
• 1/4 cup liquid egg substitute or 2 egg whites
• 1/2 cup baking cocoa
• 1-1/2 cups all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 jar (7 ounces) marshmallow creme
• 1 cup creamy peanut butter
• 2 cups (12 ounces) semisweet chocolate chips
• 3 cups crisp rice cereal

Directions:
1. In a large bowl, cream margarine and sugar until light and fluffy. Beat in eggs, egg substitute and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture until blended.

2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 24-28 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool in pan on a wire rack. Spread marshmallow creme over cooled brownies.

3. In a small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly until smooth. Remove from the heat; stir in cereal. Spread over top. Refrigerate until set. Cut into bars.

1 brownie equals 215 calories, 11 g fat (3.6 g saturated fat), 17 mg cholesterol, 136 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.