Barter brownies from Cookie Love (page 217) by Mindy Segal and Kate Leahy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on June 07, 2025

    I made these using 60% chocolate in the brownie and 30% in the brittle. Next time I want to try 70% in the brownie because it was a tad too sweet for my liking. I really liked the brittle on the top! I used regular Rice Krispies and they worked out just fine. I will definitely make these again! Also to note, the texture of these is identical (to my tastes, and almost in ingredients) to ATK's classic brownies, which have been a family favorite for 20 years.

  • Josefa_Mark on February 17, 2021

    Just as good without the Rice Krispie “surprise” layer!

  • sarahkalsbeek on June 16, 2019

    Update: for the holidays, we mixed in crushed peppermints with the rice krispie topping. I think that is my favorite topping so far! Absolutely amazing!

  • sarahkalsbeek on July 13, 2018

    These are so delicious! I keep wanting to try other brownie recipes and my husband says, "why would you when you've found the perfect one?" I think they are especially good straight out of the fridge. I have used chocolate at different percentages than what she calls for based on what I could find at the store (can't remember the exact % I've tried) - always turns out fine. I like to sprinkle a little kosher salt or Maldon on top of the rice krispies.

  • helskitchenvt on July 04, 2016

    Other brownies claim to be the perfect balance of cakey and fudgey - these really truly are. I used it as a base for all sorts of embellished brown recipes (usually involving chopped up candy)

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