June 20, 2017

Loaded Peanut Butter Brownies

This brownies from Crazy for Crust caught my eye because chocolate and peanut butter is my favorite flavor combination, far surpassing chocolate and mint in the recent years. They come together quickly in a single bowl, and the add-in options are adaptable depending on whatever you have stockpiled. (Or am I the only one who squirrels away baking supplies, cookies and such in the freezer to have handy for whatever creation I want to make?)

These were good, especially warm with vanilla ice cream. The brownie base itself wasn't my favorite, lacking a bit of depth. Perhaps dark chocolate cocoa powder would make the difference in a future version. Still, for a one-bowl brownie, these top store bought brownies any day. My family and our friends certainly didn't complain.

Below is the recipe with my adaptations based on my sugar stash.

Loaded Peanut Butter Brownies
1 3/4 cups flour
3/4 cup unsweetened cocoa
2 cups sugar
1 tsp. salt
5 large eggs
1 cup vegetable oil
1 cup peanut butter chips
1 1/2 cups mini peanut butter cups
1 cup peanut butter chocolate chips
1/4 cup Reese's Pieces

Preheat oven to 350°F. Line a 9 x 13 pan with foil, and spray with non-stick cooking spray.

Whisk together dry ingredients in a large bowl. Stir in eggs and oil until completely mixed. Stir in all the add-ins except the Reese's Pieces. Spread evenly in the pan. Sprinkle with Reese's Pieces. Bake for 20-26 minutes or until brownies are set (a toothpick inserted comes out clean, except for melted chocolate and peanut butter chips). Makes 24 brownies.

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