I guess you could call this my unhealthy snack series. However, I made these for a party, so I justified it by telling myself other people will eat most of these – and let’s say that pretty much happened.

I had President’s Day off last week and got the mid-winter urge to do some serious baking (I also made oatmeal cookies). I was scrolling through dessert recipes on Smitten Kitchen and the peanut butter brownies literally screamed at me to make them. A quick scan of the pantry confirmed that I didn’t even need to leave my house – all the ingredients were  on hand (or so I thought – more below!)

These brownies are very decadent, but oh so good. The brownie is thick and dense and the chocolate ganache is the perfect complement. Because they are so heavy, I ended up cutting them in smaller bites – enjoy!

Peanut Butter Brownie Bites
(based on a recipe from Smitten Kitchen)

For brownies

• 2 sticks unsalted butter,
• 1 3/4 cups sugar
• 1 cup peanut butter
•  3 eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1 1/2 cups semisweet chocolate chips
• 1/2 teaspoon salt

For ganache

• 1 1/2 cups semisweet chocolate chips (I did not have enough, so I improvised – see below)
• 1/2 cup heavy cream (which I didn’t have, see below for substitutions)
• 1 tablespoon unsalted butter

Brownies

Preheat oven to 350 degrees F. Butter a 9 x 13 pan or line with parchment paper.

Let the butter soften and bear with sugar. Add peanut butter and beat until mixed. Beat in the three eggs and vanilla. Once well mixed, add the flour until just combined.

Mix in chocolate chips and spread in the pan (it will be a pretty thick batter)

Bake until brownies are golden – it my took my oven about 40 minutes.

Chocolate Gananche

While the brownies are cooling, work on making the ganache. Because I didn’t have heavy cream, I combined 2% milk and unsalted butter (about 1/4 cup milk, 1/4 cup butter). Heat up the mixture until gently boiling and pour over the chocolate chips. I was completely out, so I substituted baking cocoa and sugar (3/4 cup cocoa, 3/4 cup sugar).

Mix in the butter until well mixed. Spread the ganache on the brownies and let it set (it took about 25 minutes for me).

I found the brownies lasted about one week in an airtight container in the refrigerator.