Chocolate Brownies with Peanut Butter Drizzle

If Ranylt becomes the ‘Salad Lady’ then I may well become the ‘Dessert Wench Lady’. I’m okay with that and I hope that you are too.

These brownies were originally a recipe I found in Rachael Ray’s magazine. I have tweaked and changed it around a little bit, but I wanted to be sure to give credit where it is due. Now that we have that out of the way, let’s bake some brownies! Stop giggling.

Chocolate Brownies with Peanut Butter Drizzle

2 cups granulated sugar

1 1/2 sticks (3/4 cup) melted unsalted butter

1/2 teaspoon salt

3 large eggs

1 cup unsweetened cocoa powder (I use 1/2 cup sweetened)

1 cup flour (whole wheat flour is DELICIOUS in this)

1/2 cup peanut butter, melted (the sweetened, commercial kind — pure peanut butter just hardens when heated)

4 tablespoons powdered sugar

Preheat oven to 350 degrees Fahrenheit. Spray a 9×9 pan with non-stick spray, or grease it, or use a combo of parchment paper and spray.

In a large bowl, combine the granulated sugar, melted butter, and salt. Add the eggs one at a time, whisking after each. Stir in the cocoa powder and the flour.

Pour the batter into the prepared pan and then bake for 25-30 minutes, or until set. (My oven generally takes longer on these. Probably my bad.) While the brownies are cooling on a rack you can make the Peanut Butter Drizzle. Melt the peanut butter in the microwave, stirring until smooth. Then add the powdered sugar and stir it until smooth again.

Scrape the mixture into a sandwich bag and seal the top. Cut the tip from one corner and use it to pipe the drizzle onto the cooled brownies. Cut and serve. YAY!

(Posted by Pinky McLadybits)