Peanut Butter Brownies

Today was Jordan’s first day of second grade. I got a little sad. And then I realized something.

She’s gone! At school all day! I kinda felt like that lady in the empty-nester commercial, the one who redecorated her kid’s room as soon as he left for college?

It’s amazing the difference that happens to a kid between kindergarten and second grade. Ginormous difference between then and now. And I know she’s only going to grow up even more in the next few months.

She’ll probably think she’s ready for her driver’s license by the time she ends second grade.

And she’s still super excited still about her braces. She made sure to seek out her old teachers, her principal, and parents of several friends to show them her NEW BRACES! and NEW EARRINGS!

{Shy my child is not.}

So, what did I do to celebrate today?

Remember last year? How a bunch of us moms started walking after drop off? We kicked it off again today.

My friend told me it was “about an hour walk.”

We did over seven miles. SEVEN.

So I’m not sure if my friend is a friend or if she’s out to kill me? The jury is still out on that one.

After I walked SEVEN miles this morning I think I deserve a treat.

And luckily, unlike most of the treats I share with you, I still have some of these babies in my freezer.

I was going to take them to school this week.

They might not make it.

Remember those Very Vanilla Bars I made you a few months ago? You know, the ones for that unmentionable party? Well, they were actually called Very Vanilla Brownies…a fact I realized I messed up on only after photo editing. Anyway, they were made with white chocolate chips.

As I stood at the stove making them, my mind wandered and I began to wonder if I could make them with other kinds of chips. Like peanut butter chips.

You know, make Peanut Butter Brownies.

Sometimes I astound even myself.

Because these are amazing.

Of course, I had to do more than make brownies with frosting. I added a crust.

Because I’m me.

Pretzel crust. Peanut Butter Brownies. And Peanut Butter Frosting (which totally makes them; do not skimp on the frosting!)

You could add chocolate. I almost did. But this way the peanut butter is the total star. She doesn’t have to share the limelight with her pesky BFF, chocolate, throwing her perfect hair around or strutting her stuff in her milk chocolate stilettos.

Nope, peanut butter is the star here.Perfect comfort food for the first day of school. When you realize your kid is soon going to hate you and not want you to hold her hand anymore.

Or when a friend makes you walk over SEVEN miles.

Make these. You won’t be sorry!

Peanut Butter Brownies

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Adapted from Betty Crocker

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Yield 12 servings

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Ingredients

 

For the Crust

• ▢ 2 1/2 cups pretzels
• ▢ 3 tablespoons sugar
• ▢ 1/2 cup (1 stick) melted butter

For the Brownies

• ▢ 1/2 cup butter
• ▢ 1 bag peanut butter chips
• ▢ 1 1/4 cups all-purpose flour
• ▢ 3/4 cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 teaspoon salt
• ▢ 3 eggs

For the Frosting

• ▢ 4 tablespoons butter , softened
• ▢ 1/2 cup peanut butter
• ▢ 2 cups powdered sugar
• ▢ 1 teaspoon vanilla
• ▢ 2 tablespoons milk

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Instructions

• Heat oven to 350°. Line the bottom of a 9×13” baking pan with parchment paper.
• Crush pretzels in food processor. Place in a medium sized bowl and add sugar and melted butter. Stir and press into the bottom of your pan. Bake for 8 minutes.
• Meanwhile, melt butter and peanut butter chips in a medium saucepan over low heat, stirring constantly, just until melted. Remove from heat and cool slightly.
• Stir remaining brownie ingredients together in a large bowl. Stir in peanut butter mixture. Spread over pretzel crust and bake about 30 minutes, until a toothpick comes out clean. Cool completely.
• Make the frosting: Beat butter and peanut butter with a hand mixer. Beat in powdered sugar, vanilla, and milk. Mix until smooth and spread over cooled brownies. Cut into bars.

Recipe Nutrition

Calories: 501kcal | Carbohydrates: 61g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 470mg | Potassium: 138mg | Fiber: 1g | Sugar: 37g | Vitamin A: 653IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 2mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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Enjoy!