I know we’re all probably recovering from a serious sugar coma… Halloween was a mere two days ago.  But I’m still going to throw this brownie recipe your way.

 

I hope that you had a safe and happy Halloween, friend.  Mine was super fun — I took my nephews trick-or-treating around their neighborhood.  All three of them brought home a massive bag of loot — I think their costumes had something to do with it.  I mean, who wants to mess with three ninjas?  The candy was practically thrown at them.

 

Speaking of candy, there’s a bit left over at my house and I’m trying to think up some clever ways to use it.  I’ll keep you posted on how I work those leftover chocolates into something tasty.

 

In the mean time, have a wonderful weekend and enjoy these insanely scrumptious brownies.  They are so dense and chewy — and were inspired by a peanut butter cup hankering I was having.  Craving = GONE.

 

 

Peanut Butter Brownies

Recipe adapted from Picky Palate

 

You will need:

1 stick unsalted butter, softened

3/4 c. milk chocolate chips

3/4 c. semi-sweet chocolate chips

1 c. peanut butter chips

1 T. peanut butter

1 c. all-purpose flour

1/4 t. salt

1/2 c. granulated sugar

1/2 c. light brown sugar, packed

2 eggs plus 1 egg yolk

2 T. canola oil

 

 

1. Preheat oven to 350 degrees.  Line an 8×8″ baking dish with foil, spray foil with cooking spray, and set aside.

2. In a large, microwave safe bowl — place butter and melt, about 45 seconds, in microwave.  Pour in milk and semi-sweet chocolate chips and stir until mostly melted.

3. Add flour, salt, and sugars.  Mix until combined.

4. Add in eggs, egg yolk, and oil.  Mix until well combined.

5. Fold in peanut butter and peanut butter chips.

6. Transfer batter to prepared pan and bake for 35 to 40 minutes, until cooked through.  Let cool completely before slicing into bars.

Brownies will keep, in an airtight container at room temperature, for up to 3 days.