I don’t usually enjoy chocolate, I know that seems so weird to most. “Who doesn’t like CHOCOLATE?” The truth is I haven’t been exposed to really good chocolate, I mean REALLY good stuff not the baking staple semi sweet chips or the toll house cocoa. But as it were I have cravings every once in a while and last night I wanted brownies…PRONTO! I don’t make brownies even twice a year so I had no recipes on me. I did what I knew and that was hit Food Network and search the recipes there and as if it were kismet I found a really great brownie recipe from my favorite Food Network Chef, Alton Brown. I didn’t stop there either. I rarely do simple and love to experiment so I decided to look for a Peanut Butter Frosting recipe as well. And that should have been good but nooooo, I got inspired by a treat in my pantry, Chex TURTLE mix! The results.. I can’t even describe how decadent. The brownies were almost fudge like they were so moist and perfect and the peanut butter chips in them were a perfect compliment, and then all th toppings made these the best brownies I have ever had. EVER. The saltiness in the turtle mix plays off the rich sweetness in the brownies and frosting perfectly! Remember to frost the brownies when they are mostly cool 🙂
- Soft butter, for greasing the pan
- Flour, for dusting the buttered pan
- 4 large eggs
- 1 cup sugar, sifted
- 1 cup brown sugar, sifted
- 8 ounces melted butter
- 11/4 cups cocoa, sifted
- 2 teaspoons vanilla extract
- 1/2 cup flour, sifted
- 1/2 teaspoon kosher salt
- 1 C Peanut Butter Chips (this is not Alton’s idea it is my addition!)
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine. Add your peanut butter chips and let it mix for a few seconds to distribute the chips.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it’s done, remove to a rack to cool. Resist the temptation to cut into it until it’s mostly cool.
Peanut Butter Frosting
Recipe Courtesy of Sally’s Baking Addiction
- 1 cup creamy peanut butter
- 1 cup confectioners sugar
- 5 tablespoons softened unsalted butter
- 1 tsp vanilla extract
- ¼ tsp salt
- 1/3 cup heavy cream
- In the bowl of a standalone mixer with a paddle attachment (or a handheld mixer), add the peanut butter, confectioners sugar, butter, vanilla and salt. Mix on medium-low speed until creamy and smooth.
- Slowly add the cream and beat on very high speed until the mixture is light and fluffy.