Peanut Butter Crumble Brownies

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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.

Print Recipe

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

2 eggs

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.

 

  1. Ahhh, those eggs! They get me every time. It’s ridiculous. I totes want to chop them up and eat them brownie-style now (doesn’t really solve my addiction to the eggs, but hey, BROWNIES).

    Also, I totally do the night fruit thing, too, during this pregnancy! And sometimes the night Cheez-Its and aforementioned Reese’s eggs. ;)

  2. I ate so much pizza while I was pregnant.. I just couldn’t think about anything but pizza and watermelon.. These brownies and that peanut butter crumble are making my day right now.. oh and P.S I bought a Clarisonic Aria the other day (thanks for the advice), so here’s to hoping that it helps or I’ll be drowning my skin care sorrows in crumble brownies..LOL

    • Pizza forever! I wish there were good watermelons right now, cause I’d be all over that! and I hope you like the Clarisonic!!

  3. Night fruit! Love it. Lovelovelove it. I hope you guys sing it just like Liz Lemon too, haha.

    I’m digging the crumble top on them brownies, too! What a cool extra touch of goodness.

  4. i’m not even a brownie lover (i know, i know, what kind of self-professed food blogger/baker am i?!), but the idea of that peanut butter crumble is winning me over big time. i want to put it on everything!

  5. I use to work at a pharmacy/gift shop when I was a teen and those Reese’s eggs were so tempting! I sadly haven’t had one in a while, but you are so right, perfect peanut butter to chocolate ratio! I love your pretty brownies with the cute crumbly top!

  6. I’m definitely going to need approximately 100 batches of these glorious PB brownies! And I am so addicted to those Reese’s eggs. I bet I would fall even more in love with them on top of brownies (which I would probably put on top of a nice big bowl of PB ice cream :).

  7. I definitely got up in the middle of the night last night to eat peanut butter and I’m not even pregnant. :)

    I’m so into this pb crumble idea! Yum/fancy!

  8. Pingback: Currently Crushing On. | How Sweet It Is

  9. These look so amazing! Reese’s have always been my favorite – so the combination sounds super awesome. Raw kale was an acquired taste for me too ~ but it is all about the balance right :)

  10. Ha, I’m dying over night fruit! Liz Lemon is my spirit animal, and my husband and I regularly break into song: “Working on my night cheese!” When I was pregnant I was all about toast with lots of butter and big pinches of sea salt, so I hear you on the power of pregnancy cravings. I am super into these brownies, and into the diamond shapes!

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