All-The-Peanut-Butter Brownies

I made these brownies specifically for my mom. She LOVES brownies and LOVES chocolate peanut butter even more. The combination of textures- crunchy peanut butter M&Ms, fudgy brownies, and the soft bite of the peanut butter thins makes these absolutely irresistible.

THE STORY:

I have been doing a ton of recipe experiments recently, and my mom is my biggest taste tester. I know she’s a die-hard chocolate peanut butter fan so sometimes I throw in a specific dessert just for her to enjoy. Turns out these were SO good, I figured I’d add them to the blog!

TIPS:

If you can’t find Reeses Thins just use the regular peanut butter cups or minis! They really just add another element of texture to the brownies.

SPRINKLE OF CREATIVITY:

Reeses has been making a ton of fun peanut butter cups recently. I tried the Big Cup caramel and WOW was it good. You can always chop those and add them on top or the white chocolate cups, or even a mixture of a few flavors!

All-The-Peanut-Butter Brownies

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• Author: Taryn Camp

Ingredients

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• 1 box of Ghirardelli Double Chocolate Brownie Mix + the ingredients listed on the box
• 1/2 c Peanut Butter M&Ms or 1/2 cup regular, lightly crushed
• 1/4 c peanut butter
• 12 Reeses Peanut Butter Thins, chopped into small to medium size pieces

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Instructions

1. Preheat the oven to 350 degrees. Spray a 9″ square pan with baking spray and line it with parchment paper. Be sure to let it overlap so that you can pull the brownies out.
2. In a bowl, combine the brownie mix and the ingredients listed on the box. Stir in the mini peanut butter M&Ms.
3. Pour the brownie batter into the prepared dish.
4. Microwave the peanut butter for 30 seconds. Drizzle the peanut butter onto the batter and swirl it through with a knife.
5. Top the batter with the crushed peanut butter thins.
6. Bake for 45-50 minutes. You want the brownie to be set, but not over-baked. Let them cool completely. For fudgier brownies, move them to the fridge for at least 1 hour. Cut into rectangles and serve.