It’s about time for a little chocolate fix here, I think. While I’m a big fan of chocolate, I tend to like it most when it’s paired with other flavors. I guess that I find it shines most brightly when you implement the buddy system. I rarely, if ever, snack on just plain chocolate. The same, however, cannot be said for my husband, who has an impressive ability to sleuth out any baking chocolate or chocolate chips that I’ve got in the house. I have to work fast or POOF! Gone. It’s endearing, really.
My favorite cake of all time (coming soon!) is a little chocolate number that is elevated to something heavenly due to the addition of coffee in both the cake and frosting. Not enough to call it a mocha cake, but close. It’s the most amazing thing.
Chocolate and orange is hard to beat, chocolate dipped strawberries will never lose their luster, and the perfection that is mint chocolate chip ice cream will always be my favorite. I even had a pot de creme recently that was chocolate with lots of hot chilis that knocked my socks off (note to self: bring extra next time).
But of all the lovely flavor friends that chocolate has gained over the eons, my favorite is peanut butter. I’m one of those people who eats peanut butter straight from the jar almost every day of my life. Love the stuff. These brownies are an ode to the combo that I so adore, and hopefully you’ll love ‘em as much as I do. The toffee and white chocolate add great crunch and a little extra flavor. By adding cream cheese to the peanut butter mixture, this recipe really does taste like a mash up of peanut butter pie and brownies. What is not to love there?!?
1 batch of your favorite brownie recipe (I used Ina Garten’s)
1 cup creamy peanut butter
4 oz whipped cream cheese, at room temp
1/2 cup powdered sugar
1/2 cup milk (this can vary, just add milk until you get back to the original consistency of the peanut butter)
1/2 cup toffee bits
1/2 cup white chocolate chips
Preheat your oven to 350 degrees.
Mix together the batter for your favorite brownie recipe (in a pinch, boxed works fine). Add the toffee bits and white chocolate chips. Pour your batter into a greased 8 X 8 inch pan or 9 X 13 inch pan, depending on how much your recipe makes. I used a round cake pan to play up the whole peanut butter pie idea.
In a small bowl, combine the peanut butter, cream cheese, powdered sugar and milk. Stir until creamy and smooth. Spoon the peanut butter mixture in dollops on top of the brownie batter in the pan, using as much or as little as you like (But why would you only use a little? Let’s be honest …).
Drag a knife through the peanut butter mixture, creating a swirly pattern and spreading the mixture around in the pan a bit.
Bake for the amount of time allotted on your brownie recipe, and test with a knife or toothpick for doneness.