Chocolate Peanut Butter Brownies

This is one great recipe because it's incredibly easy and, if you have the right size pan, comes out nice and ooey-gooey. I stumbled upon this when I was trying to find a peanut butter and chocolate brownie recipe I had to bake for work due to losing a bet. It's from the folks at Canadian Living. Well this is going to sound incredibly cheesy, but I sure felt like I was the winner when I baked these beauties! It's a bit non-traditional simply because you bake them in a round-shaped pan and cut them into wedges instead of the usual square shape.


To make 12 servings you'll need:

• 3/4 cup (175 mL) granulated sugar
• 1/3 cup (75 mL) butter
• 2 cups (500 mL) semisweet chocolate chips
• 2 eggs
• 1 tsp (5 mL) vanilla
• 3/4 cup (175 mL) all-purpose flour
• 1/4 tsp (1 mL) baking soda
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) peanut butter chips

Grease side of 9-inch (2.5 L) springform pan; line bottom with parchment paper. Set aside.

In saucepan over medium-high heat, bring sugar, butter and 2 tbsp (25 mL) water to boil, stirring occasionally with wooden spoon. Remove from heat; add 1 cup (250 mL) of the chocolate chips, stirring until melted. Let cool for 5 minutes. Whisk in eggs, 1 at a time, and vanilla.

In separate bowl, whisk together flour, baking soda and salt stir into chocolate mixture in 3 additions. Let stand for 5 minutes. Stir in peanut butter chips. Pour into prepared pan.

Bake in centre of 325°F (160°C) oven for 30 minutes or until tester inserted in centre comes out with a few crumbs clinging to it. Sprinkle top with remaining chocolate chips; let stand for 5 minutes.

Using tip of knife, carefully swirl melted chips, spreading to edges. Let cool completely in pan on rack. Remove side of pan. Lift brownie with paper off bottom of pan; transfer to cake board or foil-covered round cardboard (or cut into wedges if desired).