Peanut Butter Brownies

Peanut Butter Brownies

INGREDIENTS  

• 3/4 cup unsalted butter sliced into tablespoons
• 6 ounces semi-sweet baking bar chopped
• 2 teaspoons vanilla extract
• 1 & 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup light brown sugar packed
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3 large eggs
• 2 cups semi-sweet chocolate chips

FOR THE TOPPING:

• 8 ounces cream cheese softened
• 3/4 cup powdered sugar
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 8 ounces whipped topping
• 1/4 cup melted chocolate bark optional

INSTRUCTIONS

• Preheat the oven to 350°F.
• Line a 9×13 with foil and spray with cooking spray, set aside.
• In a medium-sized bowl add the butter and chopped chocolate.
• Microwave for 30 seconds, stir. Microwave for another 30 seconds, stir.
• Start microwaving at 15-second intervals stirring in between until the mixture is melted.
• Stir in the vanilla and set aside.
• In the bowl of a stand mixer with the paddle attachment add the flour, sugar, brown sugar, cocoa powder, baking soda, and salt, stir to combine.
• At low speed add in the eggs one at a time until mixed in.
• Turn the mixer on medium and let it mix for 2 minutes, scrape down the sides.
• Turn the mixer on low and slowly stream in the melted chocolate mixture until combined.
• Add the chocolate chips and just mix them in so they are incorporated through the batter.

THIS MIXTURE WILL BE VERY THICK.

• Press the brownie batter into the bottom of the baking dish, I find using my hands to spread it out easiest.
• Bake for 25-30 minutes until the top is set, no longer glossy, and the edges slightly puff up.
• You can take an internal temperature, if the brownies are 165°F they are done.
• Let cool on a wire rack completely.
• Once the brownies are cooled, make the topping by placing the cream cheese in a large bowl.
• With an electric hand mixer beat it until smooth.
• Add the powdered sugar, and mix until smooth.
• Add the peanut butter and vanilla, mix until smooth.
• Fold in the whipped topping until smooth and there are no streaks left, this can take a couple of minutes.
• Smooth the peanut butter mixture on top of the brownies.
• Cover and place in the fridge for at least 4 hours or overnight.
• Use the foil to help lift the brownies out of the pan.
• Cut into bars and drizzle with optional melted chocolate bark.
• Serve as is or with your favorite toppings such as whipped cream, chopped peanuts, chocolate chips, or Reese’s pieces!
• ENJOY!