Peanut Butter Brownies

Ingredients

Chill Time: 4 hours

• 3/4 cup unsalted butter sliced into tablespoons
• 6 ounces semi-sweet baking bar chopped
• 2 teaspoons vanilla extract
• 1 & 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup light brown sugar packed
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3 large eggs
• 2 cups semi-sweet chocolate chips

For the topping:

• 8 ounces cream cheese softened
• 3/4 cup powdered sugar
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 8 ounces whipped topping
• 1/4 cup melted chocolate bark optional

Instructions

This mixture will be very thick.

1. Press the brownie batter into the bottom of the baking dish, I find using my hands to spread it out easiest.
2. Bake for 25-30 minutes until the top is set, no longer glossy, and the edges slightly puff up.
3. You can take an internal temperature, if the brownies are 165°F they are done.
4. Let cool on a wire rack completely.
5. Once the brownies are cooled, make the topping by placing the cream cheese in a large bowl.
6. With an electric hand mixer beat it until smooth.
7. Add the powdered sugar, and mix until smooth.
8. Add the peanut butter and vanilla, mix until smooth.
9. Fold in the whipped topping until smooth and there are no streaks left, this can take a couple of minutes.
10. Smooth the peanut butter mixture on top of the brownies.
11. Cover and place in the fridge for at least 4 hours or overnight.
12. Use the foil to help lift the brownies out of the pan.
13. Cut into bars and drizzle with optional melted chocolate bark.
14. Serve as is or with your favorite toppings such as whipped cream, chopped peanuts, chocolate chips, or Reese’s pieces!
15. ENJOY!