Peanut butter. CRUNCH. Brownies. AH!! I am so excited to share this healthier version of my mom's famous Crunch Brownies! I had been afraid for so long to recreate my mom's flawless recipe (that we've been making and eating for years BTW) because, well, they're basically heaven in brownie form, and who wants to mess with that?!

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Though, I'm SO glad I started experimenting in the kitchen and gave these bad boys a whirl! They are sweet, rich, and full of chocolate-peanut buttery goodness. ENJOY!

Peanut Butter Crunch Brownies

Serves: 16 small brownies, 8 large ones

Ingredients:

For the brownies:

1/4 cup aquafaba (the liquid from a can of chickpeas/ garbanzo beans)

1/4 cup coconut oil

1/4 cup + 2 TBS maple syrup

1/2 cup + 1 TBS almond flour ( I like Bob's Red Mill! )

1/2 cup cocoa powder

2 TBS coconut sugar

1/3 tsp baking powder

For the Marshmallow and Peanut Butter Crunch Layers:

3.5 ounces marshmallow creme (1/2 of a small container of marshmallow fluff)

1/2 cup creamy peanut butter ( I like using Crazy Richard's or Trader Joe's )

3/4 cup chocolate chips (I like using Eating Evolved chocolate!)

1 1/2 cups brown rice puffs (or rice krispies cereal or anything similar!)

Directions:

For the base of the brownies:

1. Preheat the oven to 350F. Line a standard-sized loaf pan with parchment paper or spray it generously with non-stick spray. (I highly recommend using parchment paper because it makes it way easier to pull the brownies out when serving!)

2. Heat the coconut oil in a microwave safe dish until it it just melted. Set aside.

3. In a medium-sized bowl, mix together the almond flour, cocoa powder, coconut sugar, and baking powder. Set aside.

4. In a large bowl, mix together the aquafaba, maple syrup, and melted coconut oil. Then add the dry ingredients into the wet, and stir until they are just combined.

5. Pour the batter into the parchment-lined loaf pan. Bake for 40 minutes. Then, let the brownies cool for 20 minutes.

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6. Using a metal spoon, spread the marshmallow creme evenly across the brownies.

7. In a large microwave-safe bowl, melt the chocolate chips and peanut butter in the microwave for 1 minute, stir, and continue heating in 20 second increments until the chocolate chips have melted completely.

8. Add the rice puffs to the chocolate-peanut butter mixture and stir until they are fully coated.

9. Spoon the chocolate-peanut rice puffs over the marshmallow layer and evenly spread them out.

10. Refrigerate the brownies for at least 1 1/2 hours before serving!

Store in the FRIDGE for 3-4 days (if they last that long!!).

ENJOY!

Don't forget to tag me on Instagram so I can see your recreations!

xoxo,

Emily

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