Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.

In a medium saucepan, melt the butter and 1 cup of the semi-sweet chocolate chips over low heat, stirring frequently until smooth. Remove from the heat and allow to cool for a few minutes.

Whisk the granulated sugar and brown sugar into the cooled chocolate mixture. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.

Gently fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not over-mix.

Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Let the brownies cool completely in the pan on a wire rack.

In a large microwave-safe bowl, combine the creamy peanut butter and the remaining 1/2 cup of chocolate chips. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.

Immediately add the crisp rice cereal to the melted peanut butter mixture and stir gently until the cereal is evenly coated.

Pour the peanut butter crunch topping over the completely cooled brownies. Spread it into an even layer. Refrigerate for at least 1-2 hours to allow the topping to set firmly.

Once chilled and firm, use the parchment paper overhang to lift the brownies out of the pan. Place on a cutting board and slice into 16 squares. Serve and enjoy!