My favorite combination

Everyone has their own opinion on mixing chocolate with other flavors. Thatboy doesn't really like chocolate and fruit (with the exception of chocolate covered strawberries). I don't like chocolate and mint.

Most of you long time readers know that in general, I don't generally go ga-ga over chocolate in general. Which is why I tend to indulge when the mood strikes me. And for a couple of weeks, I've been thinking brownies. Brownies are just so easy to make, in my mind easier than cookies. AND they freeze well, so that I can have some, and freeze the rest for the next time I feel like a random brownie.

I started the post talking about chocolate combinations for a reason. I mentioned that Thatboy loves mint and chocolate. And I've made him layered mint brownies before. My favorite chocolate combination is peanut butter and chocolate. So I figured I would take the same idea as the layered mint brownies and turn it into layered peanut butter brownies. For the peanut butter layer, I decided to really get into the creaminess and create something similar to a peanut butter cheesecake. Which makes these creamy and chocolately. You'll notice these look MUCH more like brownies than the last batch, which is because I decided to go with a bigger 13 x 9 inch pan. And it really paid off. I'm not going to even reveal how few of these actually made it in to the freezer. It's too embarrassing.

3 Layer Peanut Butter Brownies (adapted from Prez's 3 layer mint brownies)

1st layer

• 1 stick butter
• 1 cup sugar
• 1 cup flour
• 4 eggs
• 16 oz chocolate syrup

1. Cream butter and sugar.
2. Add eggs.
3. Add flour and syrup.
4. Pour into greased 13 x 9 pan.
   

2nd Layer

• 1 pkg cream cheese, softened
  
• 1 can condensed milk
  
• 1/2 cup peanut butter
  

1. Beat cream cheese with electric mixer until fluffy.
   
2. Add milk and peanut butter and beat until smooth.
   
3. Spoon mixture over brownie batter. Bake 35 minutes until cheesecake later is set.
   
4. Cool for 30 minutes and refrigerate 40 minutes.
   

3rd Layer

• 1 stick butter
• 12 oz chocolate chips

1. melt and pour over 2nd layer.
2. Spread with a knife.
3. Put back in fridge 30-40 minutes then cut into squares.
4. Refrigerate again.