I love chocolate and peanut butter desserts. The pair goes together like peas and carrots but only better because they are sugary sweet and peas and carrots are…well…vegetables. These brownies are actually an Amish-inspired recipe from the farming community of PA Dutch land. If you’ve ever been to Pennsylvania you’ll know exactly what that means. I hope you love these brownies as much as I do.
Check out what my pals over at Chin Deep had to say about this recipe:
Are you ready for pure chocolate and peanut butter bliss? Oh. My. Yum. These are so rich, and decadent. Truly one of the best chocolate peanut butter desserts I’ve ever made or eaten! This would make a wonderful addition to a tea party, or a yummy lunchbox dessert!
I don’t know about you guys and gals but I sure am ready for a batch of these delicious brownies!
Ingredients
~ Preheat oven to 325 degrees F. ~
1 cup Jif creamy peanut butter (I used Jif)
2/3 cup Kerrygold unsalted butter, softened to room temperature
1 and 1/2 cups light brown sugar
1 and 1/2 cups Domino sugar
4 large eggs, lightly beaten
1 Tablespoon pure vanilla extract
2 cups Gold Medal all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher salt
6 oz. Toll House semi-sweet chocolate chips
6 oz. milk chocolate chips
Instructions
Butter a 9×13 glass cake pan.
In a large bowl, mix the peanut butter, butter, and sugars until smooth and fluffy. Add eggs and vanilla. Mix well. Add flour, baking powder, and salt. Mix well. Transfer mixture to prepared cake pan. Sprinkle the semi-sweet chocolate chips and the milk chocolate chips evenly over the top. Place in preheated oven for 5 minutes. Remove from oven and swirl the chocolate into the peanut butter batter using a butter knife. Place back in oven and bake for 35 to 40 minutes (or until a wooden skewer inserted into the peanut butter part of the bars comes out clean. Some of the chocolate may stick to the skewer, and that’s okay.) Place pan on wire rack and allow bars to cool for one hour. Cut into 12 to 24 squares. Store in an airtight container or on a covered cake plate, at room temperature, for up to 5 days.
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Quick Tip: Add a scoop of ice cream to the top of your brownie for an ala mode treat!
Thank you to Chin Deep for this amazing photo.