"May the fourth be with you."
-Aaron
Peanut Butter Rice Krispy Brownies
Brownies:
1/4 cup butter or coconut oil
1/3 cup sugar
1 egg*
1/2 tsp vanilla
3 Tbsp cocoa powder
1/4 cup flour
1/8 tsp salt
1/8 tsp baking powder
1/4 cup chocolate chips (optional)
Peanut Butter Rice Krispies:
3/4 cup creamy peanut butter
2 Tbsp butter or coconut oil
1/3 cup powdered sugar
1/2 tsp vanilla
3/4 cup brown rice krispies (or regular)
- Preheat oven to 350 degrees. Lightly spray mini-cupcake tin with nonstick spray.
- Beat butter (or coconut oil) and sugar until light and fluffy. Add egg and vanilla and beat for another minute.
- In separate bowl, mix together cocoa powder, flour, salt, and baking powder. Slowly add dry ingredients to wet ingredients. Mix well before mixing in chocolate chips.
- Fill each muffin tin about 1/4-1/3 of the way full. Cook for 8-10 minutes.
- While brownies are baking, combine peanut butter, butter (or coconut oil), powdered sugar, and vanilla in bowl. When mixed, add rice krispies.
- After brownies have cooled, fill the rest of the tin with the rice krispy mixture. Chill in fridge until set. Inhale. The end.
*I used chia seed substitute and it worked great.
Oh, and I made this cute cake stand. I found the top part at my old apartment (no one claimed it so I took it), the leg was salvaged from our old ottoman, and the bottom was from Lowes. It cost almost nothing to make and I'm pretty happy with the results!
