Things I’ve consistently been craving during this thing called pregnancy: fruit, pizza, and peanut butter.
I mean…not together…ever…and I eat other things as well, but those are the things I keep wanting. There’s been all the fresh fruit I can get my hands on (Sean always asks me if I’m working on my “night-fruit”, a la Liz Lemon and her “night-cheese”), many pb&j’s, and pizza from our favorite local spot with the best happy hour deal. I’ve been throwing in a lot of kale as well…because balance, right? Truth: a year ago I would not have eaten raw kale salads without the saddest of faces, but lately I’ve been making it at home and ordering a mountain of it when we go to our favorite pizza place.
Anyway, needless to say with peanut butter being one of my main squeezes, my yearly addiction to those damn Reese’s eggs is in extra full-force this year. They taunt me with their perfect peanut-butter-to-chocolate ratio. If you find yourself with a bag, or seven, of those sweet-sweet eggs and you want to do something with them other than shove them straight into your face (ahem, like me…) you should totes chop a few up and thrown them into some brownie batter. That way, you can pawn them off on your friends, family, coworkers, or any other willing passerby. These brownies not only include those magical eggs, but also a peanut butter crumble on top…because extra peanut buttery goodness is always a good thing.
Peanut Butter Crumble Brownies
Adapted from this (super-old) recipe.
Honestly, you could use any brownie recipe you like here…I wouldn’t even be mad at ya if you used your favorite mix. Just use something good and be sure to make the crumble topping!
for the Peanut Butter Crumble:
1/2 cup chunky peanut butter (smooth is fine, too)
4 tablespoons powdered sugar
4 tablespoons flour
tiny grating of nutmeg
for the Brownie Batter:
6 tablespoons unsalted butter
6 ounces semisweet chocolate chips, or chopped chocolate
1/4 cup cocoa powder
1 cup sugar
3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 heaping cup of chopped Reese’s Peanut Butter Eggs or peanut butter chips
Preheat the oven to 350ºF. Spray a 8×8 inch baking pan with cooking spray and line with parchment, leaving an overhang on 2 sides. Secure the overhang with metal binder clips.
In a bowl, combine the peanut butter powdered sugar, flour, and nutmeg in a bowl. Mix together with a fork until a fairly dry crumble forms. Set aside.
In a heatproof bowl set over a pan of simmering water, combine the butter, chocolate, and cocoa and stir occasionally until melted and smooth. Remove from the heat and allow to cool slightly. When the mixture is still warm, but not super hot, whisk in the sugar, followed by the eggs. After adding the eggs the mixture will be smooth and glossy. Fold in the flour, baking powder, and salt until just combine, then fold in the chopped peanut butter eggs (or peanut butter chips) and spread the batter into the prepared pan. Top the batter evenly with the peanut butter crumble and bake for 28-30 minutes or until a toothpick inserted in the center of the brownie comes out with a few moist crumbs. Remove from the oven and cool on a rack before slicing.