Peanut Butter Chip Brownies with Peanut Butter Ganache Icing

These were some of the best peanut butter brownies I've had. I made them with creamy peanut butter, but I think they would probably turn out well if made with chunky peanut butter.

Ingredients:

• 2 sticks melted butter (or any combo of butter and coconut oil)
• 1 3/4 cups sugar
• 1 1/2 cups peanut butter
• 3 eggs
• 2 teaspoons vanilla
• 2 1/2 cups flour
• 1-1 1/2 cups peanut butter chips (The only brand I could find was Reese's)
• 1/2 teaspoon salt

Directions:
Beat the eggs for about 1 minute, add the sugar and beat for about 1 more minute. Beat in the butter, peanut butter and vanilla. Add the rest of the ingredients and stir until combined. Put in a parchment lined 8 inch pan (I used a round pan). Bake for 45-55 minutes in a 350 degree oven. Just keep an eye on the brownies after 40 minutes, ovens can vary and I was baking two pans of brownies at the same time. If you test the brownies, the knife should have some brownie on it, it shouldn't come out dry. Remove from the oven when complete and let cool. The parchment allows for easy removal from the pan. I find this helpful since my brownies always stick. Once cool, top with Peanut Butter Ganache below.

Peanut Butter Ganache Ingredients:

• 1 cup heavy whipping cream
• 1 cup peanut butter chips
• 1 tablespoon coconut oil

Directions:
Heat the cream on the stove top until it starts to boil. Be careful not to scorch/burn the cream. Put the peanut butter chips in a glass bowl along with the coconut oil and pour the hot cream on top. Allow to sit for a few minutes and then stir until smooth. Allow to cool and then pour 1/2 of the recipe over the brownies. Or cool completely (refrigerate) the ganache and then beat with a mixer to have a less dense frosting. Use the other half of the ganache for another recipe (peanut butter and chocolate brownies) or cut the recipe in half.