Peanut Butter and Milk Chocolate Brownies


36 brownies


6 tablespoons butter or margarine, melted
1 1/4 cups granulated sugar
2 teaspoons vanilla extract, divided use
3 large eggs, divided use
1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1/2 cup creamy peanut butter
1 3/4 cups (11 ounce package) peanut butter and milk chocolate chips, divided use
3/4 teaspoon vegetable shortening


Preheat oven to 350°F (177°C). Grease a 13 x 9-inch baking pan using Pan Release or cooking spray.

In a large bowl, stir together butter, sugar and 1 teaspoon vanilla. Add 2 eggs one at a time, stirring well after each addition. Stir together flour, cocoa, baking powder and salt. Add to egg mixture, stirring until blended. Spread in prepared pan. Bake 20 minutes.

Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla extract. Pour evenly over hot brownie. Set aside 2 tablespoons chips. Sprinkle remaining chips over peanut butter mixture. Return pan to oven. Continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

Place reserved chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) power 30 seconds. Stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars.


Store loosely covered at room temperature.

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