Triple Layer Rice Krispie Brownies

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.

Triple Layer Rice Krispie Brownies

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

1. 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.
2. 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.
3. Prepare dry ingredients: Whisk together flour, baking powder, and salt in a separate bowl; set aside.
4. 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.
5. 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

1. 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.
2. 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.
3. Cool: Let cool completely.

Rice krispie layer

1. 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.
2. Finish the brownies: Spread the rice krispies mixture on top of the cream cheese layer and refrigerate for a couple hours.
3. 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

1. The number 1 tip should always be to start with quality ingredients, especially when it comes to the chocolate.
2. 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.
3. 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.
4. 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.
5. 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 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.

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