Print
Double Chocolate Brownies with Pumpkin Frosting and Chocolate Krispy Cereal Topping!

Krispy Pumpkin Brownies

These perfectly gooey double chocolate brownies are paired with a dreamy pumpkin frosting and topped with peanut butter chocolate Rice Krispies!

Course Dessert
Cuisine American
Keyword Krispy Pumpkin Brownies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Amanda Rettke

Ingredients

  • 1 box 1 lb 2.4 oz Pillsbury Purely Simple Chocolate Chunk Brownie Mix
  • Water vegetable oil and egg called for on brownie mix box

Pumpkin Frosting

  • 1/2 c unsalted butter room temperature
  • 1 tsp. Pumpkin Pie Spice
  • 1 tsp. vanilla extract
  • 1 tbsp. pumpkin puree
  • 1 1/2 c confectioners sugar

Rice Crispy Chocolate Layer

  • 2 c Chocolate Rice Krispy cereal
  • 2/3 c creamy peanut butter
  • 1 1/3 c 8 oz semisweet chocolate chips

Instructions

  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray. For easier cutting, line pan with parchment or foil.

  2. Make and bake brownies as directed on box. Cool completely.

Pumpkin Frosting

  1. In the bowl of a stand mixer, beat softened butter for 2 minutes.
  2. Add pumpkin pie spice, vanilla extract, pumpkin puree, and confectioners sugar until you reach your desired consistency. (I like to blend for 2-3 minutes on high for a light & airy frosting)

  3. When ready to assemble dessert, spread frosting over cooled brownies.

Rice Crispy Chocolate Layer

  1. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat.

  2. Pour cereal into saucepan, stirring until evenly coated.
  3. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting.
  4. Store tightly covered at room temperature or in refrigerator.