Peanut Butter Fudge Brownies

Here is one last recipe to help you get rid of any Halloween candy you may still have laying around! I used some chopped up mini Wunderbar's in my fudge brownie batter, but you could also use Oh Henry!, Reese's Peanut Butter Cups, Crispy Crunch, Snickers, Butterfinger, or any other peanut-chocolate bar. These brownies are rich and delicious, and packed with intense chocolate and peanut butter flavour in every bite. 

Ingredients:

Peanut Butter Strips:

1/4 cup peanut butter chips - 

If you don't have any peanut butter chips then you can use white chocolate chips instead, but you will just lose a little bit of that extra peanut butter flavour
1/4 cup smooth peanut butter 
1 Tbsp. butter

Fudge Brownies:

1/2 cup butter
1 cup plus 2 Tbsp. white sugar
½ cup plus 2 Tbsp. cocoa powder
1/2 tsp. salt
1/2 tsp. baking powder
1/2 Tbsp. vanilla extract
2 large eggs
3/4 cup all-purpose flour

1/2 cup chocolate chips

8 mini Wunderbars or 1-2 regular sized Wunderbars (or other peanut-chocolate bar of your choice), roughly chopped

Directions:

Preheat oven to 350 degrees F. Line an 8"x8" baking pan with non-stick aluminum foil or parchment paper.

Begin by preparing the peanut butter strips. In a microwave safe bowl, combine the peanut butter chips, peanut butter, and butter. Melt on high for approx. 30 seconds. Stir until smooth. 

Line a small baking sheet or large plate with wax paper. Spoon the melted peanut butter mixture onto the wax paper and spread it evenly into a rectangle at least 6" long. Place in the freezer while you make the brownie batter, or until it has hardened.

To prepare the brownie batter, begin by melting the butter in a saucepan over medium heat. When the butter is melted, stir in the sugar. Allow the butter and sugar to come to just about boiling, stirring constantly, then remove from heat and allow it to cool to room temperature.

In a large bowl, whisk together the cocoa, baking powder, salt, and flour. Add in the melted butter and sugar and stir until combined. Add the eggs and vanilla, mixing until smooth. Stir in the chocolate chips.

Spoon half of the brownie batter into prepared pan and spread in an even layer.

Remove the hardened peanut butter mixture from the freezer and slice into long, thin strips. Cut them horizontally instead of vertically to prevent breaking. Lay half of the strips over the brownie batter. Evenly sprinkle the chopped chocolate bar on top of the peanut butter strips. Spoon the remaining brownie batter over the strips and chocolate bar pieces and spread evenly.

Bake the brownies for 26-28 minutes. Remove them from the oven and immediately lay remaining peanut butter strips decoratively over the hot brownies — pressing them down gently. These strips will melt and create ribbons of peanut butter on top of your brownies.

Let the brownies cool completely on a wire rack, then transfer to refrigerator to chill for about two hours. This will help them to set and make cutting easier. Once chilled, lift the brownies from the pan and cut into squares. Enjoy with a glass of milk!

*Recipe adapted from Cookie Madness