Triple Bypass Brownies
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Triple Bypass Brownies – for those days when you need a little pick me up. Three layers of complete delicious madness.
I’m sorry for bringing this brownie to you.
But I have to share. It would be insensitive of me to keep this treasure to myself. It’s one of the best brownies you’ll ever eat.
Trust me!
I know you try to be good all the time and eat healthy, but every once in a while, you want to be bad. And when you’re ready to be bad, this brownie is there waiting for you. Waiting with open arms.
We have a layer of a great chocolate brownie, care of Martha Stewart, then we have a layer of cream cheese cake, and then if that is not enough, we have a layer of rice krispies smothered in chocolate, peanut butter and nutella.
So the triple bypass brownie was born.
But why, you ask?
Because we can!
Because we need this brownie, 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, you need not worry anymore.
I’m not saying this brownie will solve your problems, but it will make life a little more bearable and a lot sweeter. 🙂
In the above pictures I was not patient enough to let the brownie refrigerate for a couple hours, but if you are patient this is what the brownie will look like.
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Triple Bypass Brownies
Prep: 30 mins
Cook: 30 mins
Total: 1 hr
Serves: 16 to 20 servings
Ingredients
Martha Stewart's Brownie
- 6 tbsp butter
- 6 oz semisweet chocolate chips
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla extract
Cheesecake layer
- 500 g 16 oz cream cheese (2 packages)
- 2 eggs
- 1/4 cup sugar
- 2 tbsp flour
- 2 tbsp milk
- 1 tsp 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
- 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.
- Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a separate bowl; set aside.
- Put 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; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
- 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
- Add all the cheesecake layer ingredients in the bowl of your mixer and mix for about 3 to 5 minutes until cream cheese is smooth.
- Pour cream cheese mixture over the semi baked brownie and smooth the top with a rubber spatula.
- Bake for another 15 to 20 minutes.
- Let cool completely.
Rice Krispies layer
- In a large pan add the chocolate chips, peanut butter and 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.
- Spread the rice krispies mixture on top of the cream cheese layer and refrigerate for a couple hours.
- Cut into pieces and serve.
Jenna says
Hi, just windering if u can substitute carmel sauce for peanut butter & would that clash with the nutella?
Nicole Beaulieu says
Peanut butter and Nutella is a match made in heaven! Let us know how it turns out. Sounds like it’ll be amazing 🙂
Holly says
Can these brownies be frozen? I want to make for my husband work Christmas party and would like to do them ahead of time.
Nicole Beaulieu says
They can for sure! Enjoy 🙂
Mrs M says
Hello. Is it possible to substitute for the
Nutella?
Nicole Beaulieu says
You can use a regular chocolate spread instead.
Ann Scott says
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!
Joanna Cismaru says
You guessed it, it helps to remove the brownies from the pan. 🙂
Chantal says
After baking the cheese layer for 20 minutes, it still seemed raw. Is this normal? Or should I bake it longer?
jo says
It’s normal, it will set as it cools off.
jo n. says
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!!!!
jo n. says
Sorry, I meant 4-8oz pgs or 2-8z pkgs. Thanks!!
jo says
It was 2 8 oz packages for a total of 16 oz of cream cheese.
jo n. says
Ok, thanks! Maybe next time I make them they’ll look better….because there will be a next time and a next time…LOL
Rene says
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
jo says
How about some Nutella?
Kim says
Could I cheat and use a packaged brownie mix?
jo says
Sure you can. 🙂
Judy says
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.
jo says
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
Melissa says
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!
jo says
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.
Jen @ Savory Simple says
These are insane! I love them!
jo says
Thank you! 🙂
Melissa says
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!
jo says
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