Puppy Chow Brownies

Puppy Chow Brownies Are the Ultimate Chocolate Peanut Butter Dessert

If you’ve made my Homemade Puppy Chow recipe before, you know it’s one of the most popular treats on Two Peas & Their Pod. Whether you call it puppy chow or muddy buddies, it’s an irresistible mix of crunchy cereal coated in chocolate, peanut butter, and powdered sugar. It’s perfect for snacking…but it’s also pretty amazing on top of brownies.

I’ve even used it to make Puppy Chow Cookies, another fun way to put puppy chow to good use. But these brownies? They might be my favorite version yet.

The brownies are rich, fudgy, and loaded with chocolate. Once they’ve cooled, they’re topped with a fluffy peanut butter frosting and a generous layer of crunchy puppy chow. Every bite has the perfect balance of fudgy, creamy, and crunchy textures, making them impossible to resist.

I love making these brownies for birthday parties, bake sales, potlucks, game day, holiday dessert tables, or anytime I want a dessert that gets people talking. They always disappear fast, and everyone asks for the recipe.

If you love chocolate and peanut butter together, you have to make these Puppy Chow Brownies. They’re nostalgic, fun, and guaranteed to impress.

Ingredients (with Helpful Notes)

For the Brownies

• Butter: Melt the butter and let it cool slightly before mixing.
• Granulated sugar & dark brown sugar: Using both creates chewy edges and fudgy centers.
• Eggs: Room temperature eggs mix in more smoothly.
• Vanilla extract: Use pure vanilla for the best flavor.
• All-purpose flour: Spoon and level when measuring, never pack flour into the measuring cup.
• Cocoa powder: Dutch-process gives the brownies an extra rich chocolate flavor nad that is what I recommend using, but natural unsweetened cocoa works too. If your cocoa is clumpy, you can sift it first.
• Espresso powder: Optional, but it enhances the chocolate flavor.
• Kosher salt: Balances the sweetness.
• Chopped chocolate: Creates melty pockets of chocolate throughout the brownies. Use your favorite chocolate bar. I like Trader Joe’s pound plus bar (72% dark chocolate).

For the Peanut Butter Frosting

• Creamy peanut butter: Regular creamy peanut butter works best for a smooth frosting, a brand like Skippy or Jiff.
• Unsalted butter: Softened to room temperature.
• Powdered Sugar: Sweetens and thickens the frosting.
• Kosher salt: Keeps the frosting from tasting overly sweet.
• Vanilla extract: Adds warmth and flavor.
• Heavy cream or whole milk: Helps create a light, fluffy frosting.

For the Puppy Chow Topping

• Homemade Puppy Chow (Muddy Buddies): Homemade puppy chow gives the best flavor and crunch. You need 3 cups for this brownie recipe, but I always make the entire batch because we like snacking on it too! You can make it in advance and keep it in the freezer.

How to Make Puppy Chow Brownies

• Start with a rich, fudgy brownie base made with melted butter, cocoa powder, and plenty of chopped chocolate. The batter comes together in one bowl, then gets spread into a 9×13 pan and baked until just set. The key here is not to overbake, the brownies should stay soft and fudgy in the center. Let them cool completely before moving on so the layers stay distinct.
• Once the brownies are fully cooled, make the peanut butter frosting. Beat together creamy peanut butter and butter until smooth, then add powdered sugar, vanilla, salt, and a splash of cream. Mix until the frosting is light, fluffy, and easy to spread.
• Spread the frosting evenly over the cooled brownies, then top with a generous layer of puppy chow (muddy buddies). Gently press it into the frosting so it sticks in every bite. Slice into squares and serve.

How to Store

• Store the brownies in an airtight container at room temperature for up to 3 days.
• If your kitchen is warm, refrigerate them for up to 5 days. Let the brownies sit at room temperature for about 20 minutes before serving so the frosting softens.
• Keep in mind that the powdered sugar coating on the puppy chow may become less bright over time as it absorbs moisture. The brownies will still taste delicious, but they’re at their absolute best the day they’re assembled.
• You can also freeze the plain brownies (without frosting or puppy chow) for up to 3 months. Thaw, frost, and top with fresh puppy chow before serving.
• If you have leftover frosted brownies with puppy chow, you can freeze them too, they just won’t be as pretty, but still good!

Vegetarian

Puppy Chow Brownies

Ultra-fudgy chocolate brownies topped with creamy peanut butter frosting and crunchy homemade puppy chow. The ultimate chocolate peanut butter dessert for parties, holidays, bake sales, and every peanut butter lover.

For the brownies:

• 1 cup butter, melted and slightly cooled
• 1 cup granulated white sugar
• 1 cup packed dark brown sugar
• 4 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup all-purpose flour
• 1 cup Dutch-processed cocoa (or unsweetened cocoa powder)
• 1 teaspoon espresso powder, optional
• 1 teaspoon kosher salt
• 1 1/4 cups chopped chocolate, divided

For the peanut butter frosting:

• 3/4 cup creamy peanut butter
• 1/2 cup unsalted butter softened
• 1 1/4 cups powdered sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon heavy cream, or whole milk

For the puppy chow topping:

• Prep the Pan: Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly grease.

• Make the Brownie Batter: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract and whisk until well combined. Add the flour, cocoa powder, espresso powder (if using), and salt. Stir until just combined. Fold in 1 cup of the chopped chocolate.

• Bake the Brownies: Spread the batter evenly into the prepared pan. Sprinkle the remaining ¼ cup chopped chocolate over the top. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Check early and do not overbake. Cool the brownies completely in the pan.

• Make the Peanut Butter Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter until smooth and creamy. Add the powdered sugar, salt, vanilla extract, and heavy cream. Beat until light and fluffy.

• Frost the Brownies: Spread the peanut butter frosting evenly over the cooled brownies.

• Add the Puppy Chow: Sprinkle the puppy chow evenly over the frosting, gently pressing it into the frosting so it adheres.

• Slice and Serve: Cut into squares and serve.

• Don’t overbake the brownies. A toothpick should come out with a few moist crumbs for the fudgiest texture.
• Cool the brownies completely before frosting.
• Use regular creamy peanut butter (not natural) for the smoothest frosting.
• Gently press the puppy chow into the frosting so it adheres without breaking apart.
• For the freshest look and crunch, add the puppy chow the day you plan to serve the brownies.
• If storing covered, the powdered sugar coating may lose some of its bright white appearance over time because of moisture. This is completely normal and doesn’t affect the flavor. You can always dust the brownies with extra powdered sugar. 
• For clean slices, chill the brownies for 20 to 30 minutes before cutting and wipe the knife clean between slices.

Calories: 361kcal, Carbohydrates: 43g, Protein: 5g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 59mg, Sodium: 301mg, Potassium: 213mg, Fiber: 4g, Sugar: 28g, Vitamin A: 490IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 4mg

Keywords brownies, chocolate, peanut butter, puppy chow

Have you tried this recipe?

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Variations

• Extra Peanut Butter: Stir peanut butter chips into the brownie batter.
• Crunchy Peanut Butter Frosting: Swap creamy peanut butter for crunchy peanut butter in the frosting.
• Mini Peanut Butter Cups: Sprinkle chopped peanut butter cups over the puppy chow.
• Gluten-Free: Use my gluten-free brownie recipe as the base.

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