PRINTABLE RECIPE HERE
Only three words need to be used to describe these brownies:
The Final Touches: Once the brownies come out of the oven, let cool for 10 to 20 minutes. The cake needs to be warm, not hot. When you drizzle the packet of fudge over the top, you don't want it to melt too much, so you can get a good drizzle pattern. Place the Reese's Peanut Butter chips on top of the fudge drizzle. EAT!!!
Only three words need to be used to describe these brownies:
- Easy
- Chocolate
- Peanut Butter
This is a quick way to upgrade brownies using a Ghirardelli Brownie mix. Each box has a pouch of prepared fudge that you spread over your baked brownies. I buy these from Amazon Prime Now. But, I know you can find this at your local grocer, also. With Prime Now, I get them in two hours and I am off and running making these quick, yet delicious brownies. It takes about 10 to 15 minutes to prepare and another 45 minutes to bake. So 1 hour!!!
Prep Time: 15 minutes
Cook time: 39 to 48 minutes
Pan Size and Preparation: 8" x 8" lightly grease with cooking spray, butter, or shortening
INGREDIENTS
1 Box Ghirardelli Chocolate Ultimate Fudge Brownie Mix with fudge packet - 18 oz box
1/4 cup water
1/3 cup vegetable oil
1 egg
1/2 cup peanut butter
2 tbsp instant espresso powder
Reese's Peanut Butter Chips - as needed to decorate top
Reese's Peanut Butter Chips - as needed to decorate top
Turn on your oven, prepare your pan and set it aside. Next place water, oil, egg, and the instant espresso powder in a medium bowl and stir until fully mixed. I use my Kitchen aide mixer on speed 5 and let it mix for about 90 seconds. Add the brownie mix and stir until well blended. Do not overmix!!! 1 to 1 1/2 minutes on speed 4 is fine. Spread into your prepared 8" x 8" pan. Make sure it is level and push a little extra into each corner so it doesn't burn. Set aside.
Next, prepare the peanut butter by putting 1/2 cup into a small bowl or ramiken. Put it in the microwave for 15 seconds at a time. You want to get it warm enough so that it runs off a spoon smoothly in a rippling way. (see photo)
Take your warm peanut butter and put 5 spoonfuls (1 in each corner and one in the middle) into the brownie mix in your 8x8 pan. Then make streaks using a fork with the peanut butter into the brownie mix. (see photo). Put pan into hot oven and bake.
Next, prepare the peanut butter by putting 1/2 cup into a small bowl or ramiken. Put it in the microwave for 15 seconds at a time. You want to get it warm enough so that it runs off a spoon smoothly in a rippling way. (see photo)
Bake Time: For a metal pan bake 39 to 43 minutes. For a glass pan bake 44 - 48 minutes. Bake on the middle rack of your oven for best results. Do not overbake! Inserted toothpick should have a few bits of brownies clinging to it. This is done!!! Fresh-baked brownies will appear underbaked, but while cooling on rack, will finish baking.
The Final Touches: Once the brownies come out of the oven, let cool for 10 to 20 minutes. The cake needs to be warm, not hot. When you drizzle the packet of fudge over the top, you don't want it to melt too much, so you can get a good drizzle pattern. Place the Reese's Peanut Butter chips on top of the fudge drizzle. EAT!!!
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