This week I have been completely clueless as to what to make for the blog. I actually had to look through my brainstorming ideas in my little notepad to come up with something to make. I hate when I draw a blank for recipes.
But boy am I glad I read through my notepad and found these. The best brownie combo ever! Peanut butter fudge brownies, I’m pretty sure, are my new thing. This is a little more complicated than just throwing everything in a bowl and giving it a mix. It’s worth the extra effort that goes into these, I promise!
Moist, heavenly brownies. Yum.
On another note, I’ve gotten over the stomach bug. However, I think I gave it to the husband. Lucian is still running around like a crazy kid, so I think he’s clear for another day. He very rarely gets sick. It’s the complete opposite of me as a child.
- 1/2 cup salted butter , melted
- 1 + 1/4 cup granulated sugar
- 1/4 cup brown sugar , packed
- 3/4 cup Hershey's special dark cocoa powder
- 1/2 cup hot water
- 1 tsp . vanilla
- 3 eggs , lightly beaten
- 3/4 cup all-purpose flour
- 1 tsp . baking soda
- 1 cup milk chocolate chips
- 2 cups granulated sugar
- 1 cup milk
- 1 T . salted butter
- 1 cup peanut butter , creamy
- In a microwave safe bowl, add in the butter. Place in the microwave for two 30 second intervals.
- In a large mixing bowl, add in the sugars and cocoa powder. Whisk together to remove the lumps.
- Add the butter, hot water, and vanilla into the dry ingredients. Whisk until everything is combined.
- Add in the lightly beaten eggs and continue whisking until smooth.
- Add in the baking soda and flour and whisk until incorporated. There may be a few lumps in the batter.
- Stir the chocolate chips into the batter.
- Preheat the oven to 350 degrees. Prepare a 9x13 baking pan by lining it with tin foil. Cut a piece of parchment paper to fit the bottom of the pan. Lay it on top of the tin foil and spray the bottom and sides with nonstick cooking spray.
- Divide the batter in half. Spread the first half on the bottom of the baking pan. Make sure that the batter completely covers the bottom.
- In a large saucepan, add in the sugar, milk, and butter, Turn the burner onto medium and stir until everything is dissolved.
- Measure out the peanut butter and have it ready.
- Using a candy thermometer, bring the mixture up to 234 degrees or soft ball stage. Stir occasionally.
- Remove from heat and quickly add in the peanut butter. Stir until the peanut butter is completely combined into the sugar mixture.
- Working very quickly, pour the fudge on top of the first layer of brownie batter. The fudge should still be somewhat pourable. Spread the fudge out. Don't push too hard. If it clumps up, you cooked it too long. You can still spread the fudge on top of the batter, but instead of being pourable, you'll have a crumbly consistency.
- Pour the remaining half of batter on top of the fudge. Make sure to cover all the peanut butter with the brownie batter.
- Place into the oven for 30-35 minutes or until it's done. Stick a toothpick in the middle of the brownie and if it comes out clean or with moist crumbs, it's done. I like mine a little more gooey, so I baked mine for 32 minutes.
- Let cool in the pan. Remove from the pan and slice.