Peanut Butter M&M Brownies
I needed a bit of color in my life yesterday. Things were boring and I wanted to spice them up.
I did what any sane person would do and dumped a large bag of peanut butter m&ms in my brownies. It was kind of a brilliant idea, if I do say so myself.
I’m usually more of a box mix brownie kind of girl, but I thought I’d be all Susy Homemaker-y and bake my brownies from scratch. I used the same recipe I always use when I feel Susy Homemakery-ish and want delicious, homemade brownies. They are thick, fudgy, and kind of outrageous.
They get even more crazy when you add in the colorful m&ms. You could use plain, peanut, or pretzel m&ms in place of the peanut butter ones, but…um…why would you want to do that? Chocolate and peanut butter, man. It doesn’t get better than that.
I didn’t bake the little girl in this last photo myself, but I did take the photo and since she fits right in with the theme of this blog (super sweet and hard to resist) I had to share:
It’s okay to feel like reaching through your screen to pinch those chubby little cheeks. I’ve been struggling with that myself. (Thank you to her mama for letting me share her sweetness with all of you!)
Apparently it’s PB m&m day today! Check out Shelly’s fab recipe for Peanut Butter M&M Chex Bars. No oven required!
- 1 cup (2 sticks) butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder, optional
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3 cups peanut butter M&Ms
- Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
- In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
- Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
- Stir in the flour and M&Ms until well combined.
- Pour into prepared pan and bake for about 30 minutes, until a tester comes out mostly clean. The edges should be set and the center should still look slightly moist, but not uncooked. Cool on a wire rack.