Dark's Kitchen
Yield: 16


6 oz. bittersweet chocolate chips
8 Tbsp unsalted butter, cut into 8 pieces
2 large eggs, room temperature
1 C sugar
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
1 1/4 C cake flour (or 1 C all-purpose)

Peanut Butter Filling;

2 C powdered sugar
1 C creamy peanut butter
1/2 C (1 stick) unsalted butter, softened
2 Tbsp milk
1 tsp vanilla extract
1/4 tsp salt

Peanut Butter Chocolate Glaze;

1 C semi-sweet chocolate chips
1/2 C creamy peanut butter
1 tsp vegetable oil


Preheat oven to 350 F degrees.

Line a baking dish with parchment paper, leaving a 2 inch overhang on both sides.

Combine chocolate and butter in a medium saucepan. Cook over low heat, stirring frequently until smooth.

Remove from heat and let cool for 5 minutes.

Combine eggs, sugar, vanilla, baking powder, and salt in a large bowl. Mix until evenly incorporated.

Add chocolate mixture to egg mixture. Stir until combined.

Add flour and fold in until flour is just incorporated, being careful to not over-mix.

Pour batter into baking dish.

Bake for 25 minutes, or until a toothpick inserted in center comes out clean.

Move to a wire rack to cool.

In a large bowl or mixer, cream peanut butter, butter, and salt, on medium speed, until lightened in color and fluffy.

Reduce speed to low and alternate adding powdered sugar and milk, beginning and ending with powdered sugar.

Mix in vanilla extract and beat until desired consistency. Add a splash of milk if mixture is too dry.

Spread mixture over cooled brownies and set aside.

Place peanut butter, chocolate chips, and vegetable oil in a microwaveable bowl.

Microwave, in 20 second intervals and stirring in between, until mixture is completely melted and smooth.

Pour over brownies.
Chocolate Peanut Butter Buckeye Brownies
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