Krispy Pumpkin Brownies
These perfectly gooey double chocolate brownies are paired with a dreamy pumpkin frosting and topped with peanut butter chocolate Rice Krispies!
Servings: 8 servings
Ingredients
- 1 box brownie mix, prepare brownies according to package instructions
Pumpkin Frosting
- 1/2 cup (113g) unsalted butter, room temperature
- 1 tsp. Pumpkin Pie Spice
- 1 tsp. vanilla extract
- 1 tbsp. pumpkin puree
- 1 1/2 cups confectioners sugar
Rice Crispy Chocolate Layer
- 2 cups Chocolate Rice Krispy cereal
- 2/3 cup creamy peanut butter
- 1 1/3 cups (8 oz) semisweet chocolate chips
Instructions
Brownies
- 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.
- Make and bake brownies as directed on box. Cool completely.
Pumpkin Frosting
- In the bowl of a stand mixer, beat softened butter for 2 minutes.
- 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)
- When ready to assemble dessert, spread frosting over cooled brownies.
Rice Crispy Chocolate Layer
- In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat.
- Pour cereal into saucepan, stirring until evenly coated.
- Spread over frosted brownies. Refrigerate 1 hour or until set before cutting.
- Store tightly covered at room temperature or in refrigerator.