Jo Cooks

Pretty Darn Delicious Recipes

Home » Course » Desserts » Triple Bypass Brownies

Triple Bypass Brownies

by 26 Comments

Jump to Recipe Print Recipe

Last updated on August 8th, 2017 at 11:38 am

Triple Bypass Brownies – for those days when you need a little pick me up. Three layers of complete delicious madness.

Triple Bypass Brownies

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. 🙂

Triple Bypass Brownies

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.

Triple Bypass Brownies

Triple Bypass Brownies

5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 16 to 20 servings
Author: Joanna Cismaru

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
love what you see?Follow @jocooks on Pinterest!

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.
tried this recipe? rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Triple Bypass Brownies

DON'T FORGET TO SUBSCRIBE TO JOCOOKS NEWSLETTER FOR FREE AND RECEIVE ALL NEW RECIPE NOTIFICATIONS DELIVERED RIGHT INTO YOUR INBOX. PLUS YOU'LL GET A FREE EBOOK!!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Your purchase helps support my work and helps in maintaining this blog, while at no extra cost to you.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  2. Holly says

    December 11, 2018 at 6:12 pm

    Can these brownies be frozen? I want to make for my husband work Christmas party and would like to do them ahead of time.

    Reply

  4. Ann Scott says

    April 12, 2016 at 6:12 pm

    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!

    Reply

  6. jo n. says

    August 29, 2015 at 12:27 pm

    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!!!!

    Reply

  7. Rene says

    March 12, 2014 at 10:19 am

    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

    Reply

  9. Judy says

    October 11, 2013 at 3:23 pm

    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.

    Reply

    • jo says

      October 12, 2013 at 5:08 am

      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

      Reply

  10. Melissa says

    August 16, 2012 at 5:50 pm

    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!

    Reply

    • jo says

      August 16, 2012 at 6:20 pm

      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.

      Reply

    • Melissa says

      August 17, 2012 at 1:32 pm

      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!

      Reply

      • jo says

        August 17, 2012 at 1:44 pm

        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

Featured on: