Photo of Brownie crunch by WW

Brownie crunch

Total Time
45 min
15 min
30 min
Did we catch your attention at the mention of "brownie" or "crunch?" These cake-like brownies are topped with rice cereal for a low-calorie crispy topping. Consider this recipe a terrific brownie template for many variations. You could turn things up a notch and opt for chopped candy or nuts as a crunchy topping instead. You could also spice these brownies up by adding 1 teaspoon of cinnamon and 1/4 teaspoon of cayenne pepper, or 1 to 2 teaspoons of powdered coffee, to the batter. Or swap a flavored cream cheese for the regular variety.


All-purpose flour

¾ cup(s)

Baking powder

½ tsp

Table salt

½ tsp

Unsweetened cocoa powder

5 Tbsp


1 cup(s), granulated

Low fat cream cheese

½ cup(s), softened


2 large egg(s), divided into yolks and whites

Vanilla extract

1 tsp

Crispy rice cereal

½ cup(s)

Powdered sugar (confectioner's)

2 Tbsp

Salted butter

1 Tbsp, melted


  1. Preheat oven to 350°F. Place 2 sheets of nonstick aluminum foil in bottom and up sides of a 9- X 9-inch baking pan (or place regular foil in pan and coat it with cooking spray).
  2. In a medium bowl, sift together flour, baking powder, salt and cocoa.
  3. In a large bowl, cream together granulated sugar and cream cheese until light and fluffy. Add egg yolks, one at a time, beating until fully combined; mix in vanilla. Slowly blend flour mixture into cream cheese mixture.
  4. In another medium bowl, whip egg whites until soft peaks begin to form. Fold egg whites into brownie batter; spread batter evenly in prepared pan.
  5. Combine cereal, powdered sugar and melted butter in a small bowl; sprinkle on top of brownies. Place pan on middle rack in oven and bake just until center sets, about 25 to 30 minutes. Cool completely and cut into 12 pieces. Yields 1 piece per serving.