The winter. It’s cold. Some days I just refuse to leave the house. And I am willing to sacrifice many things in order to not leave the house. No more milk for coffee? Ohh well I should start drinking it black anyway. No food? Hmm toast for 3 meals in one day is totally ok since it’s whole wheat. Ran out of wine? Now is a good time to stop drinking anyway.
This was once again the case last week as I sat inside watching the snow fall for the 700th time this year. It was a perfect afternoon for baking. But there was no way I was walking that 2 blocks to the grocery store over mounds of snow, across puddles at curbs, through ice slick sidewalks to get any ingredients I didn’t have in my cupboard.
After a thorough search I found several bags of chocolate chips. While most recipes start with an idea in my head this recipe started with ingredients. What do I do with loads of chocolate chips?? And then I saw that brand new jar of creamy peanut butter smiling at me from the shelf and I knew exactly what I should make.
Brownies covered in a thick peanut butter topping, then thoroughly coated in chocolate, I figured since those 3 products were good on their own together should be equally as good.
No, No and No again. Not good. The combination of these 3 good things crossed right over the good boundary beyond the great boundary and landed somewhere past the sinfully delicious category.
And I’m not even exaggerating when I say that they are really easy to make. I promise they are nothing fancy and you can in fact make them.
And since the chocolate coating hardens up nice they are a super easy treat to travel to a party with or share with anyone you want to fall in love with you.
Cause they will.
Peanut Butter Cup Brownies
1/2 Cup Butter
1/3 Cup Cocoa
1 Cup Sugar
1/2 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Vanilla
1/2 cup semisweet chocolate chips
Preheat oven to 350°
Melt butter, and cocoa on low heat. Add sugar to dissolve (2-5 minutes stirring constantly) then remove from heat. Let cool for a couple minutes then mix in the eggs, then flour, salt, and vanilla. Stir in the chocolate chips. Pour the batter into greased muffin tins.
Bake for 15-18 minutes. Let cool.
Peanut Butter Layer
1 Cup Smooth Peanut Butter
5 Tablespoons unsalted Butter, melted
1/2 Cup Confectioners’ Sugar
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
Mix the peanut butter and the melted butter until combined. Add the remaining ingredients and mix thoroughly. Spread an even layer on top of each brownie. Place in the refrigerator to set for at least an hour.
1 1/2 Cups Semi Sweet Chocolate Chips
1 Tablespoon Shortening
Over a double boiler or in the microwave slowly melt the chocolate and shortening, by stirring constantly. Remove the brownies from the refrigerator. Begin by dipping the outside of the circle in the chocolate first. Place on a rack to dry. Once the outsides are all covered take the remaining chocolate and use a spoon to pour over the top of each brownie. Place the entire cooling rack in the refrigerator to set and harden.