Some days are chocolate days.
I personally find that I function at a much higher level with enough coffee and chocolate
to fuel a small army.
We have two options each day, happy mommy or not as happy as she could be mommy.
That’s right, you know the one I always choose.
Since chocolate and peanut butter go together to beautifully, and taste so very good,
today’s brownie is the perfect balance of both.
If for some reason the baking dish has been washed and put away before the kids are
home from school, I won’t tell anyone.
To save time keep a few disposable pans on hand.
Just for those days, not every time you make brownies.
We have to share sometimes.
Maybe next time.
Peanut Butter & Chocolate Chunk Brownies
makes one 8×8″ dish of brownies
1 rounded cup of packed brown sugar
1/3 cup softened butter
1/2 cup creamy peanut butter
2 t. vanilla
1 teaspoon baking powder
1 cup flour (or gluten free flour)
1 cup of chopped milk chocolate or milk chocolate chips
dash of salt
Preheat oven at 350*
Grease the bottom and sides of a 8″ x 8″ baking pan
In one mixing bowl, blend butter, peanut butter and brown sugar together until
smooth. Add eggs and vanilla, blend well.
In a second mixing bowl, combine flour, baking powder and salt, and fold into
peanut butter mixture. Next fold in chocolate and spread evenly in baking dish.
Bake approximately 30 minutes depending on your oven. Brownies should be
golden and spring back to touch when they are done.
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