Peanut Butter Crunch Brownie Bars

I am back to where I belong - my kitchen and baking; I have found my place under the sun; I haven't lost my mojo...I hope! :)

And while work occupies my 8 to 5, and continuously poses a challenge to my otherwise mundane life (mundane is good after all. I have realised the beauty of it when I started working again. Oooh to go back to being a plain housewife again, is all but a dream now. Lol! ), "I am a home maker".  Therefore I am. :))

Snagged from http://www.browneyedbaker.com/

Yield: 24 brownies

Prep Time: 20 minutes | Bake Time: 25 minutes

1 batch of your favourite brownie recipe for a 9×13-inch pan (Chewy brownies recipe below)

½ cup salted peanuts

8 Reese’s peanut butter cups, chopped (I used Reese's 1/2 cup peanut butter chips instead)

1½ cups milk chocolate chips

1½ cups creamy peanut butter

½ tablespoon unsalted butter

1½ cups Rice Krispies cereal (I used Kellog's corn cereal instead)

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

Chewy Brownies

Yield: 24 brownies

1/3 cup Dutch-processed cocoa

1½ teaspoons instant espresso (optional)

½ cup plus 2 Tablespoons boiling water

2 ounces unsweetened chocolate, finely chopped

4 tablespoons (½ stick) unsalted butter, melted

½ cup plus 2 Tablespoons vegetable oil

2 large eggs

2 large egg yolks

2 teaspoons vanilla extract

2½ cups (17½ ounces) sugar

1¾ cups (8¾ ounces) all-purpose flour

¾ teaspoon salt

6 ounces bittersweet chocolate, cut into ½-inch pieces

1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.