It’s funny how life works. Before I met Bill, peanut butter was never a factor in any of my dessert recipes. I never grew up eating PB&Js, so it’s not one of those flavors I crave. Bill, on the other hand, is a peanut butter fiend. I have to peel him away from the M&M section at Target because he can’t decide between classic peanut and peanut butter M&Ms and Lord knows I don’t need 6 bags of each sitting around the house, waiting for me to eat them… As a result of this peanut butter obsession, every May I find myself pinning peanut butter desserts in the hope of finding Bill’s next birthday treat. So far we’ve tried Peanut Butter Cupcakes, a Peanut Butter Cup Cheesecake Brownie Cake (heart attack), and this past year we ended up with Double Peanut Butter Brownies. Yes, I am posting this recipe nearly 6 months late, oops! I just found the pictures, so please excuse my tardiness.
2 ounces unsweetened chocolate, coarsely chopped
1/4 cup shortening
1 cup sugar
1/4 cup peanut butter
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons peanut butter
chocolate-covered peanut butter cups, chopped
In a medium saucepan combine chopped chocolate and shortening. Cook and stir over low heat until melted; cool. Meanwhile, preheat oven to 350 degrees F. Grease a 9x9x2-inch baking pan; set aside.
Stir sugar and the 1/4 cup peanut butter into melted chocolate. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in vanilla.
In a small bowl stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Finally add chopped peanut butter cups and fold into the batter. Pour batter into the prepared pan, spreading evenly.