I like to keep things simple, delicious but simple. A few years ago I became obsessed with high quality chocolate that doesn’t have milk (making it a useful ingredient if you have lactose sensitive family or friends). I also love peanut butter and while there are a lot of recipes for peanut butter brownies, I found most wanted you to make a peanut butter frosting and I couldn’t be bothered.
1 1/2 stick of butter (sliced)
7 ounces of good chocolate (I generally chop up high quality chocolate but you could use chips as well)
2 cups sugar
1 tsp vanilla
1 cup flour
1/2 cup creamy peanut butter
Chop chocolate and put in microwave safe bowl with the butter. Heat until the butter melts and stir until the chocolate is completely melted.
Add sugar and mix well. Then add the eggs and vanilla. Lastly, add the flour and mix until combined.
Pour into a 9×9 or brownie pan lined with foil and either greased or sprayed with non-stick spray.
Heat the peanut butter for maybe 30 seconds in a glass measuring cup. Stir and then drizzle on top of the brownie batter (bring on your inner jackson pollack. Well don’t splatter)
Bake at 350 for anywhere between 30 and 40 minutes. You don’t want the center to jiggle.
Cool completely and cut into 1 inch or so squares – these little guys are super rich!