This has become a recent favorite, with 3 batches being produced in the past week! A very simple recipe that ends in rich, creamy peanut butter delight. Grab yourself a big glass of milk and proceed forward!
Your favorite brownie recipe ingredients (mine is top-secret, webby! Sorry!)
2 sticks butter
1 cup peanut butter
1 1/2 teaspoons vanilla
1.5 boxes powdered sugar
12 ounces semi sweet chocolate
2 tablespoons shortening
Bake your brownies in two 9-inch pie plates or one 12-inch pie plate (like the kind Costco bakes their pies in). The key to a dense, chewy brownie is to remove the pan from the oven the second it no longer has a sheen on top. This often means pulling the brownies out up to 10 minutes before the recipes say. It's worth it to stand at the oven and keep putting the timer on for 2 minutes to make sure you catch them at just the right time!
Let brownies cool.
Meanwhile, mix butter, peanut butter and vanilla until creamy. Add in powder sugar and mix until it is fully incorporated. Spread onto brownies. Put the pan into fridge for at least 30 minutes to chill.
Once chilled, melt chocolate and shortening in a glass bowl in the microwave at half power. I melt it for 30 seconds, stir, put it in again and do over until it is completely melted. Spread over chilled peanut butter brownie and put back into fridge until the chocolate is set.
Use a knife that has been dipped in hot water to cut the pie. This will allow the knife to slice through the chocolate without cracking it.
And, yes, there is a big chance that I ate some of it at 6 in the morning this week.....
Linking up to: