Brownie Goody Bars from scratch
Recently, I came across this Traditional Brownie Goody Bar recipe from Betty Crocker. Have you heard of it before? I had not, but it sounded so good I knew I'd be making a version of it very soon. The original recipe begins with a brownie layer, then comes a salted peanut and vanilla frosting layer, all topped off with a fudgey chocolate peanut butter rice crispy layer topping. I thought that fudgey, crispy topping sounded absolutely amazing, but the original recipe called for box mix brownies and I prefer from scratch brownies. I also wanted to change up that frosting/peanut middle layer. So I knew I'd be making some minor tweaks to the original recipe and doing some experimenting.
My version began with an adaptation of a favorite from scratch brownie recipe, which is good enough to eat on its own. It is then topped with marshmallow fluff as the middle layer (instead of vanilla frosting and salted peanuts), and for the top layer, I stuck with the original chocolate peanut butter rice crispy combination.
…and a new favorite recipe was born! These are good both right out of the fridge and after coming to room temperature, but I think we prefer it at room temperature. It is a good thing this recipe uses a 9 x 13 pan, because you will need all of it. An 8 x 8 pan just would not have been enough. Adults and kiddies alike enjoyed this one. It is the unique fudgey-crispy top layer that takes these to the next level.
Brownie Goodie Bars from Scratch
- 4 (1 oz) squares of unsweetened chocolate, chopped
- 3 oz semi-sweet chocolate chips
- 3 Tablespoons natural unsweetened cocoa powder
- 1 cup unsalted butter, room temp
- 5 large eggs, room temp
- 2 3/4 cup granulated sugar
- 1 Tablespoon pure vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon fine sea salt
- 1 - 2 cups marshmallow fluff (enough to create one layer in a 9 x 13 pan, to taste)
For the Topping:
- 3 cups crisp rice cereal
- 12 oz semisweet chocolate chips
- 1 cup creamy peanut butter
Line a 9 x 13 pan with perfect parchment paper.
In a small saucepan over low heat, melt chocolate squares, chocolate chips, cocoa powder and butter. Set aside after it has melted and cooled.
In a small bowl, whisk together flour and salt to combine. Set aside.
Beat eggs, sugar and vanilla on medium-high speed for 10 minutes. Put the guard on your stand mixer bowl and drape a towel across the top - this could get a bit splashy!
After 10 minutes, reduce speed to low and all the melted chocolate. Mix just until combined. Add salt-flour mixture and mix until just blended.
Let batter sit in the bowl on the counter for 20 minutes before pouring into the pan. Half way through this would be a good time to preheat the oven to 375° F. Then, pour into pan and spread into an even layer with a spatula. Let air bubbles escape by dropping the pan on to a counter a few times.
Bake for 25 - 30 minutes and test with a toothpick. If it comes out clean with only a few crumbs, remove to a wire rack to cool completely.
After the brownies have been allowed to cool completely, spread fluff on top of the brownies. If you have difficulty doing this step, you may find chilling brownies before spreading the fluff layer makes this easier.
For the Topping:
In a medium saucepan, combine the chocolate chips and peanut butter on low, stirring constantly until all the chocolate has melted. Pour over cereal in a large bowl and gently fold until evenly coated. Spread over the fluff topped brownies and refrigerate at least one hour (or until set) before cutting.