Chocolate Peanut Butter Brownie Heart

Chocolate Peanut Butter Brownie Heart Recipe from the Lunchbox Season

January was a long month of colds, sniffles, dental work and self-restraint!

Time to live a little!

Get into the spirit of St. Valentine’s with this super awesome chocolate chip peanut-butter brownie heart.

Chocolate Peanut Butter Brownie Heart Recipe on The Lunchbox Season blog

Chocolate Peanut Butter Brownie Heart

Author: Roseanne Carrara, The Lunchbox Season

Ingredients

  • 1 c peanut butter [smooth or crunchy - we use .75 c crunchy for the inside and .25 c smooth for the topping]
  • 1 1/8 semi-sweet chocolate chips
  • 1 1/3 c white or brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 3/4 c flour
  • 1/4 tsp salt
  • 1 tsp baking powder scant
  • 1 tsp vanilla

Instructions

  • Heat oven to 350.
  • Set aside 1/4 c peanut butter and 1/4 c chocolate chips.
  • Line a heart shaped (or 8 in square) baking pan with parchment on bottom and sides.
  • Spray the parchment with baking spray or butter slightly.
  • In a heat-proof glass bowl, over boiling water, melt peanut butter, larger portion of chocolate chips,  and sugar until just melted.
  • Cool slightly.
  • Beat eggs one at a time into slightly cooled mixture.
  • Add the vanilla and stir.
  • Add the flour and salt until just combined.
  • Pour into baking pan.
  • Bake for 28-35 minutes, until baekd but still slightly soft towards the middle.
  • Cool brownie in the pan for at least 20 minutes if you wish to replate before glazing.
  • Melt reserved peanut butter in microwave with 1 tsp vanilla and stir.
  • Spoon or drizzle over warm brownie in any pattern you see fit.
  • Melt reserved chocolate in microwave on 50% power. [You may add a bit of cream to the chocolate if desired.]
  • Spoon or drizzle over warm brownie in any pattern you see fit.
  • Cool completely.
  • Cut and serve.
  • Enjoy!

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