I sat down this morning to bake something and started looking through cookbooks I’ve been wanting to try out. I have several new ones and haven’t had time to bake from any of them yet. Maybe I’ll show you the ones I have next time and you can tell me which one to start with. I can’t decide. I love them all.
But deciding wasn’t my problem so much this morning because everything fun I wanted to make called for an ingredient I didn’t have. Ugh.
And I wasn’t going back out to the store. Nope. I was in comfy clothes mode.
Luckily, I had peanut butter.
And chocolate chips.
I pretty much always have those two.
So I decided on peanut butter brownies.
With chocolate chips …
I started by adding a half cup but then finished with a full.
Taxes are due Tuesday (yuck) so treat yourself (yes).
These are perfectly fabulous just like this but I thought I would frost them too.
I had more chocolate chips I needed to use up – you know – since I need to go to the store anyway.
Melt the chips and then mix in some peanut butter, butter and powdered sugar.
Yes – over the top and completely unnecessary.
Really, the only reason I wanted to frost them was to decorate the tops…
Like peanut butter cookies.
For the record, I think they are better without frosting.
I baked these for 32 minutes but they really needed a few more for the center to be completely done. So to avoid the top turning too brown, place a sheet of aluminum over the pan about halfway through baking. Or you could bake them in a 9 X 13 inch pan for a few minutes less and get more brownies too.
Peanut Butter Chocolate Chip Brownies