Once everything is coated evenly, I spread the mixture onto a baking sheet to cool completely. This step prevents clumping, especially if your kitchen is warm. The cereal firms back up, the coating dries, and before long, you’re left with crunchy, chocolate-dusted pieces that practically beg to be eaten by the handful. Every time I sneak one before it fully cools, I can’t help but smile—it really is brownie batter in snack form.
Pro Tips for Best Results
I tested this recipe three different ways—coating the cereal immediately, waiting for it to cool, and chilling the chocolate before tossing—and the biggest thing I learned is that slightly cooled chocolate works best. If the chocolate is too hot, it absorbs into the cereal, making it softer than it should be. But if it cools too much, it thickens and creates clumps. Just give it a minute or two until it’s warm but not piping hot.
Here’s something else I learned the hard way: don’t skip the powdered sugar. I once thought the brownie mix alone would be enough, but powdered sugar keeps the mix from getting too sticky and helps the brownie coating distribute evenly. Without it, the cereal ends up damp and clumpy. The sugar doesn’t add much sweetness compared to the brownie mix—it just balances the texture.
Another tip I swear by is using big bags. I’ve tried using smaller ones, thinking it would be easier to shake smaller batches, but the cereal doesn’t move enough to coat properly. A gallon-size heavy-duty zip-top bag gives everything enough room to tumble and separate. If you don’t have bags, a giant mixing bowl with a lid works, but shaking is way more fun.
Finally, don’t skip spreading the mixture on a baking sheet afterward. The first time I made Puppy Chow, I just left it in the bag and it clumped into giant chocolate bricks. Once I started spreading it out to cool, every piece dried perfectly and stayed crisp—not to mention it keeps the powdered coating intact instead of absorbing moisture.
Common Mistakes to Avoid
I made this mistake my first time making Brownie Batter Muddy Buddies, and I’ll tell you so you don’t repeat it: don’t pour the cereal into the melted chocolate bowl thinking it will be easier. It’s not. The bowl is never big enough, the cereal breaks, and the chocolate cools too quickly. Always pour the chocolate onto the cereal, not the other way around.
Another mistake is using natural peanut butter without adjusting the recipe. I love natural peanut butter, but its oils separate, and the mixture becomes too thin. If you really want to use natural peanut butter, add an extra handful of chocolate chips so the mixture thickens enough to coat properly.
A surprisingly common issue is using a brownie mix that contains add-ins like chocolate chunks or fudge swirls. Those mixes won’t coat well, and you end up with sticky-brown clumps instead of powdery goodness. A plain dry brownie mix works best—any brand is fine as long as it’s smooth and uniform.(See the next page below to continue…)