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"KELLOGG'S* RICE KRISPIES* add a bit of crunch to these chewy, chocolatey, nutty brownies."

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Original recipe makes 24 squares Change Servings


  1. In large bowl mix together crushed cereal, sugar, flour, cocoa, salt and pecans. Add oil, eggs, milk and vanilla. Mix just until combined. Spread evenly in 33x23 cm (13x9-inch) baking pan.
  2. Bake at 180 degrees C (350 degrees F) about 25 minutes or until wooden pick inserted in centre comes out clean. (Do not overbake.) Cool completely on wire rack before cutting into squares. Store in tightly covered container at room temperature.
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  • Note:
  • In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
  • *© 2008, Trademark of Kellogg Company used under licence by Kellogg Canada Inc.

Reviews More Reviews

Jan 20, 2009

These had a good flavor but the texture was different. I didn't crush the Rice Krispies- as I actually got this recipe from their official site and it didn't call for crushed. It did add crunch initally but then after a day or so of sitting on the counter, the cereal got soggy and mushy. I would prefer to get a crunch from nuts in my brownies. But, the kids did like them. If I would make them again, I would definitely crush the cereal.

Oct 21, 2008

OMG - these are the best! I still used the 3 cups of cereal AND the 1/2 cup of coconut plus 1 tsp. of baking powder. Our friend has a nut allergy so I used 3/4 cup of chocolate chips. Mmmmmmmm - so good.


6 Ratings

Jul 05, 2008

I only had 2 1/2 cups Rice Krispies, so used 1/2 cup shredded coconut to make up the difference. Tasted wonderful. Also, added 1 tsp. baking powder & was glad I did. Grandsons loved these. I'll make them again the same way.

Feb 02, 2009

I did not like the texture of these, plus they were impossible to get out of the pan. Will not make them again.

Nov 20, 2008

Didn't like these. Wouldn't make again.


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  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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