From A Bountiful Kitchen.
1 C. (two sticks) butter, room temperature
1/3 C. cocoa powder
2 C. sugar
4 eggs
1-1/2 C. flour
1/2 tsp. salt
1 tsp. vanilla
1 10-oz. pkg. Reese's peanut butter chips
1/2 C. smooth peanut butter (no natural peanut butters)
Favorite chocolate buttercream frosting
Preheat oven to 350 degrees. Set rack in center of oven. Line a 9x13-inch pan with parchment paper or foil, grease lightly. Mix the butter, cocoa, and sugar in an electric mixer until smooth. Add the flour, salt, vanilla, and peanut butter chips to the bowl. Mix on low speed or fold in by hand with a spatula just until the flour disappears. Do not beat/overmix. Spread the mixture into the prepared pan. Bake for about 25-30 minutes, or until the top is set and a toothpick inserted in the center of the brownies comes out clean with a few moist crumbs attached. Remove pan from oven and let cool for a few minutes. Spread peanut butter on top of the hot brownies with a spoon or butter knife. Let brownies cool completely (may place in the refrigerator to speed the process). When the brownies are completely cool, spread with frosting.
Note: Aluminum and nonstick pans are generally best for brownies. When I bake brownies in glass pans, the brownies typically fall in the middle since the glass absorbs heat and cooks the edges quickly. You can adjust the temperature and cook brownies successfully in glass pans, but I recommend sticking with metal.
Chocolate Fudge
From Jamie Cooks It Up.
4 C. sugar
1 12-oz. can evaporated milk
1 C. butter (two sticks)
2 4.4-oz. Hershey's chocolate bars
1 12-oz. pkg. milk chocolate chips
1 7-oz. jar marshmallow creme
up to 1-1/2 C. chopped walnuts, optional
Put the sugar, milk, and butter into a large saucepan. Stir mixture over medium-high heat. Bring mixture to a boil while stirring constantly. Once the mixture has reached a "hard boil" (this means the mixture keeps boiling even when stirred), continue cooking for 5 minutes, still stirring constantly. Remove the pan from the heat. Stir in the chocolate bars, chocolate chips, and marshmallow creme. Stir until ingredients are well combined (it will take a lot of arm muscle!). Stir in nuts, if using. Pour fudge mixture into a 9x13-inch buttered pan. Let the fudge cool for about 1 hour, or until set. After fudge has cooled, cover the pan with plastic wrap and store in the fridge. This fudge also freezes very well. Makes about 115 one-inch squares. Fudge dries out quickly, so wrap tightly if giving as gifts.
Note: If refrigerating entire pan, make sure to let fudge come to room temperature to make it easier to cut into pieces.
4 C. sugar
1 12-oz. can evaporated milk
1 C. butter (two sticks)
2 4.4-oz. Hershey's chocolate bars
1 12-oz. pkg. milk chocolate chips
1 7-oz. jar marshmallow creme
up to 1-1/2 C. chopped walnuts, optional
Put the sugar, milk, and butter into a large saucepan. Stir mixture over medium-high heat. Bring mixture to a boil while stirring constantly. Once the mixture has reached a "hard boil" (this means the mixture keeps boiling even when stirred), continue cooking for 5 minutes, still stirring constantly. Remove the pan from the heat. Stir in the chocolate bars, chocolate chips, and marshmallow creme. Stir until ingredients are well combined (it will take a lot of arm muscle!). Stir in nuts, if using. Pour fudge mixture into a 9x13-inch buttered pan. Let the fudge cool for about 1 hour, or until set. After fudge has cooled, cover the pan with plastic wrap and store in the fridge. This fudge also freezes very well. Makes about 115 one-inch squares. Fudge dries out quickly, so wrap tightly if giving as gifts.
Note: If refrigerating entire pan, make sure to let fudge come to room temperature to make it easier to cut into pieces.