If there’s one thing I’ve learned in life it’s- be careful what you ask for…you just might get it. I thought it would be great for a snow day after having the weekend away from the store. And so, last night, when it started to snow & blow, and turn miserably colder, I danced around the kitchen in all my baking glory excited at the prospect of another day off and a good excuse to put off longer what I’d been putting off all day long. You know, stuff like mopping, reorganizing the craft room, and working on a painting project I had started on Friday night. I baked up a batch of peanut butter brownies, watched a movie, and stayed up late {making sure to set the alarm, still, so that I could call off to work}.
And now, this morning? Bored. Silly. And still not wanting to do all that I’ve put off. I have some business to take care of….and of course, everything in the state is closed because of inclement weather. It’s grey and cloudy and shockingly cold outside so I didn’t even want to attempt to take brownie photos out there {I normally take all the food pics outside for the natural light}.
So I broke out the lighting studio which just made me frustrated because I couldn’t get the photo to look how I wanted. And then, I ate too many brownies. Perhaps I’m not cut out for food photography since I can’t NOT eat the subject. Except, these are so good!
Triple Chocolate Peanut Butter Brownies
Ingredients:
1 cup flour
3 tbs. cocoa powder
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup unsalted butter
4 oz semi-sweet chocolate
1 cup sugar
1/3 cup chocolate peanut butter
2 large eggs
1 tsp. vanilla bean paste {or use extract}
1/2 cup peanut butter chips
1/4 cup chocolate chips
Method:
1. Preheat oven to 350 degrees. Butter and flour an 8 x 8 pan. Set aside.
2. In a medium bowl, combine flour, cocoa, baking powder, and salt. Set aside.
3. In a sauce pan, over med-high heat, melt butter. Remove from heat and add the 4 ounces of semi-sweet chocolate. Stir until completely melted. Let cool slightly.
4. In the bowl of an electric mixer fitted with the paddle attachment, add chocolate mixture to the sugar and beat until combined. Add eggs, vanilla, and peanut butter. Lower speed and add the flour mixture, beating until just combined. Remove bowl and fold in 1/4 cup peanut butter chips.
5. Spread brownie batter in the prepared pan and smooth the top. Sprinkle remaining peanut butter chips and chocolate chips over the top.
6. Bake for 20-30 minutes until the edges are puffed and center looks set. Do not over bake. Remove from oven and cool completely.
**Notes. I doubled this recipe easily and baked in a 10 x 15 sheet pan. Brownies are super good warm. Super easy to cut when really cold and they freeze nicely!
You can substitute regular peanut butter!
Recipe adapted from Spache the Spatula
