Milk Chocolate Chunk and Peanut Butter Brownies

I know, we've already done a peanut butter-chocolate recipe on here a while ago. But the thing is, I really like peanut butter. And chocolate. And brownies. And I especially like them together. And considering that anything from The Essential Baker is fantastic, I knew I had to try this recipe when I found it. I wasn't disappointed.



Milk Chocolate Chunk and Peanut Butter Brownies
from The Essential Baker

6 tablespoons butter, softened
1/2 cup natural-style (old fashioned) chunky peanut butter*
1 1/4 cup firmly packed light brown sugar
2 teaspoons vanilla
2 extra large eggs (or 3 large)
3/4 cup white flour
1 teaspoon baking powder
1/4 teaspoon salt
5 oz milk chocolate (or half semi-sweet/half milk), chopped into small chunks

1. Place the butter in the bowl and beat butter on medium speed until it's fluffy, about 2 minutes.
2. Add the peanut butter, and cream together well. Add the sugar and cream until smooth.
   
3. Add the eggs, one at a time, beating until blended. Add vanilla and blend completely.
   
4. Combine dry ingredients in a separate bowl. Add to butter mixture in two stages and stir thoroughly.
5. Add the chocolate chunks and stir.
   
6. Pour into greased (with butter) 8 x 8 pan. Bake at 350° about 35 minutes, until a cake tester inserted in the center comes out slightly moist.
   
7. Let cool and serve.

*As I didn't feel like going to the store tonight, I used regular peanut butter. However, it may make your brownies a bit saltier and greasier (I've tried it both ways). I suggest using the old fashioned style.

-Kelly (including photos)