Makes 16 large brownies
These are amazing dairy and work just as well with the pareve hazelnut cream spreads available in most kosher markets. They have rosemary cream filling and chocolate hazelnut spread available pareve, and both worked well.
1 cup semi-sweet or dark chocolate chips
1 stick unsalted margarine, cut into pieces
1-3/4 cups sugar
1 teaspoon vanilla extract
1 cup flour
Nutella Crunch Layer Topping
1-1/2 cups semi-sweet chocolate chips
1 cup Nutella or pareve hazelnut and chocolate spread
1 tablespoon unsalted margarine
1-1/2 cups Rice Krispies cereal
Preheat the oven to 350. Line a 9×13 pan with foil and lightly grease the foil.
In a large glass bowl, microwave the chocolate chips and margarine at 30-second intervals until melted. Stir until smooth.
Add the sugar, eggs, vanilla, and flour, one at a time, stirring after each addition. Pour into prepared pan. Bake for 35-40 minutes, or until the edges are completely set. Do not over-bake (the middle will not be completely set)!
While the brownies cooling in their pan, make the topping. In a medium-sized saucepan over low heat, melt the chocolate chips, Nutella or pareve equivalent, and margarine. Stir until smooth. Let cool for 2-3 minutes. Stir in the rice cereal.
Immediately spread the frosting over the brownies.
Cool brownies in the refrigerator completely before serving. Cut with a sharp knife.