These Triple Layer Rice Krispie Brownies will rock your world. They’re perfect for those days when you need a little pick me up. Three layers of complete delicious madness.
That’s a mouthful, literally and figuratively. These brownies are out of this world. They are a labor of love and I strongly recommend you try these.
Why? Because there will come a time when you’ll need these brownies in your life. For those days when you may be a little down because the guy you like never called you back, because you did not get that promotion at work, because life is just not fair sometimes. That’s when you want to eat this brownie. No matter what your reason may be, these rice krispie brownies are perfect to share with your friends or your loved ones.
Regardless of all the ingredients you see, some of them duplicates, these brownies do come together pretty quickly. So don’t be afraid to try making them.
Ingredients
Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
Brownie layer
- Butter – use unsalted butter so you can control how much salt goes in your brownies.
- Sugar – granulated white sugar is fine.
- Flour – good all-purpose flour.
- Cocoa powder – I used Dutch processed unsweetened cocoa powder.
- Salt – to bring all the flavors together.
- Baking powder – this helps lift the brownies, creating a cake-like texture.
- Eggs – eggs act as an emulsifier and make the batter smoother, plus adds volume and texture.
- Chocolate chips – use a good quality semisweet chocolate chips.
- Vanilla extract – Without this, your dessert may taste a little flat.
Cheesecake layer
- Cream cheese – I always prefer using Philadelphia cream cheese whenever making any sort of cheesecake.
- Eggs – This will give you a nice and silky texture in your cheesecake.
- Sugar – granulated white sugar is fine.
- Flour – A little bit of all-purpose flour is all we need.
- Milk – A little bit goes a long way.
- Vanilla extract – Without this, your dessert may taste a little flat.
Rice krispies layer
- Rice krispies – One of my favorite cereals. This is what provides the crunch in our brownies.
- Peanut butter – I used smooth, but you can use crunchy as well!
- Chocolate chips – Use a good quality semisweet chocolate chips.
- Nutella – My all time favorite ingredients in the whole wide world.
How to make Triple Layer Rice Krispie Brownies
Brownie layer
- Prepare baking pan: Line parchment paper in a 9″ x 13″ pan allowing 2 inches to hang over sides and spray it with cooking spray. Preheat oven to 350 F degrees.
- Combine chocolate and butter: Add the butter and chocolate to a microwavable bowl and microwave it for 30 seconds at a time, stirring after every 30 seconds until smooth.
- Prepare dry ingredients: Whisk together flour, baking powder, and salt in a separate bowl; set aside.
- Prepare wet ingredients: Add the sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture and cocoa powder and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
- Bake: Pour batter into prepared pan; smooth top with a rubber spatula. Bake for 15 minutes, we do not want to bake the brownie completely as it will continue to bake with the cream cheese layer.
Cheesecake layer
- Make the cheesecake batter: Add all the cheesecake layer ingredients in the bowl of your mixer and mix for about 3 to 5 minutes until cheese batter is smooth is smooth.
- Bake: Pour cream cheese mixture over the semi baked brownie and smooth the top with a rubber spatula. Bake for another 15 to 20 minutes.
- Cool: Let cool completely.
Rice krispie layer
- Make the rice krispie mixture: In a small saucepan add the chocolate chips, peanut butter, Nutella and cook over low heat, stirring occasionally. Cook until the peanut butter and chocolate chips are completely melted. Stir in the rice krispies and make sure all the cereal is fully coated.
- Finish the brownies: Spread the rice krispies mixture on top of the cream cheese layer and refrigerate for a couple hours.
- Cut and serve: Cut into pieces and serve.
Can I use different nut butter?
Absolutely, especially if you have allergies. Just make sure to use a creamy butter.
Some Tips
- The number 1 tip should always be to start with quality ingredients, especially when it comes to the chocolate.
- Make sure your eggs are at room temperature, this will ensure your brownies will have a lighter texture and cook more evenly. If you forget to take them out an hour before, just let them sit in a bowl of warm water for about 15 minutes.
- Use a light coloured or shiny pan, since this will conduct heat more evenly. Glass or dark coloured pans will cause the edges to over-bake or burn. Also, make sure you line your pan with parchment paper, leave an overhang on the sides to create angles and spray it with cooking spray. This way when your brownies are done baking, you simply lift by the overhang to pull out the brownies.
- Make sure you bake your brownies in the center of the oven for even baking and wait until your oven is completely preheated. Always keep in mind that baking time will vary since each oven is different. Also remember that your brownies will keep cooking as they cool off too, so if you’re not sure, pull them out a bit earlier and place them on the counter to cool.
- Let these triple layer brownies chill in the fridge before cutting into them, otherwise you might end up with a big mess on your hands.
Leftovers
Store leftover rice krispie brownies in an airtight container, or properly wrapped up in the fridge for 5 to 7 days. I wouldn’t store them at room temperature because of the cheesecake layer.
Freezing
If you make a big batch and want to freeze a few of these, make sure they’re fully cooled down to room temperature before popping them in the freezer. Place them in a large freezer bag or airtight container, and they’ll last 4-6 months frozen.
As long as you let them fully cool before freezing them, you won’t have to worry about them freezing together in a block. Feel free to stack them up if you have lots to freeze. You can even freeze the whole baking pan, before even slicing them, just make sure you probably wrap it up.
Looking for more baked goods? Try these:
- Brookies
- Best Ever Chocolate Chip Cookies
- Brownie Recipe
- Red Velvet Kiss Cookies
- Guinness Brownies
- Peanut Butter Blossoms
- Hazelnut Toffee Chocolate Chip Cookies
- Triple Bypass Brownies
- Soft Oatmeal Cookies
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Triple Layer Rice Krispie Brownies
Prep: 30 mins
Cook: 30 mins
Total: 1 hr
Serves: 24
These Triple Layer Rice Krispie Brownies will rock your world. They're perfect for those days when you need a little pick me up. Three layers of complete delicious madness.
Equipment
Ingredients
Brownie layer
- 6 tablespoon unsalted butter
- 6 ounce semisweet chocolate chips
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 2 teaspoon vanilla extract
Cheesecake layer
- 16 ounce cream cheese 2 packages, softened
- 2 large eggs
- 1/4 cup sugar
- 2 tablespoon all-purpose flour
- 2 tablespoon milk
- 1 teaspoon vanilla extract
Rice Krispies layer
- 3 cups rice krispies
- 1 cup peanut butter
- 1 cup semisweet chocolate chips
- 1/2 cup nutella
Instructions
Brownie Layer
- Prepare baking pan: Line parchment paper in a 9″ x 13″ pan allowing 2 inches to hang over sides and spray it with cooking spray. Preheat oven to 350 F degrees.
- Preheat oven to 350 F degrees.
- Combine chocolate and butter: Add the butter and chocolate to a microwavable bowl and microwave it for 30 seconds at a time, stirring after every 30 seconds until smooth.
- Prepare dry ingredients: Whisk together flour, baking powder, and salt in a separate bowl; set aside.
- Prepare wet ingredients: Add the sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture and cocoa powder and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
- Bake: Pour batter into prepared pan; smooth top with a rubber spatula. Bake for 15 minutes, we do not want to bake the brownie completely as it will continue to bake with the cream cheese layer.
Cheesecake layer
- Make the cheesecake batter: Add all the cheesecake layer ingredients in the bowl of your mixer and mix for about 3 to 5 minutes until cheese batter is smooth is smooth.
- Bake: Pour cream cheese mixture over the semi baked brownie and smooth the top with a rubber spatula. Bake for another 15 to 20 minutes.
- Cool: Let cool completely.
Rice Krispies layer
- Make the rice krispie mixture: In a small saucepan add the chocolate chips, peanut butter, nutella and cook over low heat, stirring occasionally. Cook until the peanut butter and chocolate chips are completely melted. Stir in the rice krispies and make sure all the cereal is fully coated.
- Finish the brownies: Spread the rice krispies mixture on top of the cream cheese layer and refrigerate for a couple hours.
- Cut and serve: Cut into pieces and serve.
Recipe Notes
- Store these leftover triple layer brownies in an airtight container, or properly wrapped up in the fridge for 5 to 7 days. I wouldn’t store them at room temperature because of the cheesecake layer.
Nutrition Information:
Serving: 1squareCalories: 333kcal (17%)Carbohydrates: 33g (11%)Protein: 8g (16%)Fat: 20g (31%)Saturated Fat: 10g (63%)Cholesterol: 54mg (18%)Sodium: 200mg (9%)Potassium: 267mg (8%)Fiber: 3g (13%)Sugar: 22g (24%)Vitamin A: 483IU (10%)Vitamin C: 2mg (2%)Calcium: 60mg (6%)Iron: 3mg (17%)
HI, I’m trying to make these, but everytime I hit metric, it just takes me to the top of the page?
Hi Meena! It works for us, try reloading the page and scroll down to the recipe. Then try clicking metric again. If that doesn’t work send me an email at info@jocooks.com and I’ll send you a screen shot.
Hi, Can I remove the nutella on the rice krispie layer?
Blasphemy!!! LOL, but yeah you could, I’d add a bit more peanut butter then.
Such a nice recipie, cheeseCakes alone is too much for me, added chocolate brownie layer makes it so special, plus the third layer which is so versAtile, first time I made it as it is, everyone loved it, secod time i mixes chocolate chips and raspberries on top on cheese cake, raspberry and cheese belong together!!! So many thanks for this wonderdul recepie!!
I never knew I could do baking until I discovered your page!! Your stories behind each recepie is an inspiration and step by step pictures are easy for beginners too.. keep up the good work!
My husband is a huge rice krispies fan, but not so much of the cheesecake. Can I leave that part out?
Absolutely! The bake time may differ for the thin brownie layer, so keep an eye on it.
Hi, just windering if u can substitute carmel sauce for peanut butter & would that clash with the nutella?
Peanut butter and Nutella is a match made in heaven! Let us know how it turns out. Sounds like it’ll be amazing 🙂
Can these brownies be frozen? I want to make for my husband work Christmas party and would like to do them ahead of time.
They can for sure! Enjoy 🙂
Hello. Is it possible to substitute for the
Nutella?
You can use a regular chocolate spread instead.
Jo – Why do you allow a 2 inch parchment paper overhang over the sides of the pan? Does it stop overflow or do you use it to help in removal of the brownies? Just curious.
These sound like they live up to their name – Triple Bypass! I’ll be making them for our next get together …. everyone is a chocaholic so I know they’ll be the hit of the party.
Thanks!
You guessed it, it helps to remove the brownies from the pan. 🙂
After baking the cheese layer for 20 minutes, it still seemed raw. Is this normal? Or should I bake it longer?
It’s normal, it will set as it cools off.
I just made a pan of these and followed all the directions. My cream cheese layer doesn’t look at all as thick as yours…did I maybe miss something?? Trust me, they’ll still get eaten 🙂 I was just disappointed that the cream cheese layer was so thin. Was it 4- 8 oz pkgs or 2-6 oz pkgs? We can’t wait till the cool, either way!!!!
Sorry, I meant 4-8oz pgs or 2-8z pkgs. Thanks!!
It was 2 8 oz packages for a total of 16 oz of cream cheese.
Ok, thanks! Maybe next time I make them they’ll look better….because there will be a next time and a next time…LOL
I am not a peanut butter fan. Is there something else I can replace it with or something else to try on top with the krispies? Thanks , Rene
How about some Nutella?
Could I cheat and use a packaged brownie mix?
Sure you can. 🙂
1. I don’t eat healthily.
2. Do I have to smooth the top with a ‘rubber spatula’?
3. After the first baking before the cheese should bikky be cooled a bit?
4. If i can only get crunchy peanut butter is that ok?
5. As you can see I’m trolling.
1. Not many of us do. 🙂
2. Well not really, you could smooth it with a spoon or whatever you have.
3. Yes, you should let it cool.
4. Crunchy peanut butter is fine as well, love PB.
5. LOL
These sound amazing! Do they firm up pretty good in the fridge or do you have to eat them on a plate with a fork? They look pretty soft in the picture, looking for something more like a brownie or bar you could eat with your hand. Thanks!
Hi Melissa,
Yes they firm up great. I was very impatient, so I didn’t refrigerate it at all when I took the picture, but if you are patient enough, you could eat it with your hands, no fork required.
These are insane! I love them!
Thank you! 🙂
I made them last night. They are sooooooo awesome! My husband who isn’t really a dessert person was begging me to leave the pan or at least make another pan this weekend! Impressive! Thank you for sharing it!
Hi Melissa,
Oh I’m so glad you liked them and your husband likes them too. I always find it funny how people that are not dessert people love these desserts. Lol