Salted Peanut Butter Brownies

 I first posted this in 2012(!). The recipe came from a 2011 Rachael Ray magazine. 

Boxed brownie mix is always, always better than homemade. It doesn't always work this way with cakes or cookies, but for brownies, boxed is better. Something about the texture, I think. 

But if I have boxed brownie mix, it just kind of sits in the cupboard and "calls to me" to make them, so I don't buy it very often. 

This is a VERY easy recipe you can memorize. You will likely have all the ingredients already. You can dress them up any way you want. 

I made a buttercream and added peanut butter (like 3/4 a cup, maybe? I barely measure things) and then sprinkled sea salt on the finished product. Don't skip the sea salt. You could always chop up some frozen Reeses' eggs or whatever and add those or add some sort of chocolate Easter eggs to the top for decoration, if you want it as an Easter dessert. (We are having a peanut butter frosted bunny cake this year.)

One-Bowl-Brownies 
makes an 8x8 pan
adapted from Rachael Ray magazine

4 T. butter
1 cup sugar
2 eggs
1 t. vanilla
4 T. cocoa powder
1/2 cup flour
1/2 cup chocolate chips (if you're feeling crazy)

In a medium saucepan, melt the butter and cocoa powder together.  Take off of the heat.  Whisk in the eggs, vanilla, and sugar.  Stir in the flour.   Fold in the chocolate chips, if using.  Pour into a greased 8x8 pan (a pie pan would work too) and bake at 350 degrees for 15-18 minutes until the middle springs back when touched.

For a 9x13 pan, double the recipe exactly. 

Here's my recipe for Chocolate Peanut Butter Buttercream. 

I like to store them in the freezer but I would absolutely stick one in the microwave for 30 seconds and then top with ice cream too.