After a much needed and thoroughly enjoyed vacation, we are back. Back to "regular" life, back to baking, and back to our daily frustrations (and excitements).
Sometimes reality bites and that's where these butter-laden brownies come in. Riley and I don't normally bake with butter and tons of white sugar but sometimes you just need it.
Making these brownies was surprisingly therapeutic and relaxing. Eating them was amazing and happy-making to say the least.
So when things aren't as great as life on vacation... make these brownies!
Peanut Butter Fudge Brownies
Adapted from Becky Bakes
1 cup (1 stick) butter, melted1 cup white sugar1 teaspoon vanilla extract2 eggs1/2 cup soft whole wheat flour2/3 cup cocoa1/4 teaspoon baking powder1/4 teaspoon salt3/4 cups peanut butter1/4 cup honey3/4 cups chocolate chips3 tbsp. butter
Brownies: Heat oven to 350°F. Grease a 8x8 inch baking pan.Stir together butter, sugar and vanilla in bowl. Add eggs one at a time, beating after each one. Stir together flour, cocoa, baking powder and salt. Add to butter mixture, beating until well blended. Spread batter evenly in prepared pan.Bake 20-25 minutes or until brownies begin to pull away from sides of pan and toothpick comes out not quite clean. Cool completely in pan on wire rack.
Peanut Butter Filling: Stir together peanut butter and honey. Spread over cooled brownies.
Ganache: Melt butter and chocolate chips together in a microwave-safe bowl, stirring every 30 seconds, until smooth. This should only take 1-2 minutes. Pour evenly over brownies and spread carefully. Cool on counter or in refrigerator until set.