Sinful Peanut Butter Brownies

Come November, the cyclist and I are boarding a plane and heading to a lush tropical island somewhere.

I have only three months to get this body bikini ready!!!

That means high protein cottage cheese pancakes for breakfast. Egg white omelets for lunch. Chicken and veggies for dinner.

But with a diet that healthy, there has to be room for some dessert, right? I'm not talking about angel food cake, or sorbet, or fresh fruit. I'm thinking something decadent...something that I can really sink my teeth into...something that will stick to my ribs....


Good-bye, bikini.

Hello, MuuMuu.


In all seriousness, these brownies are sooo good. Cut them small (1 inch x 1 inch is perfect...if you still want more, eat another square). They are moist, rich, fudgy. The saltiness from the nuts and pb cups put them right over the top.

Brownies:
1 cup butter, melted
1/2 cup cocoa powder
2 cups sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla
2 cups flour
1 cup peanut butter chips 


Combine melted butter and cocoa, add sugar then eggs. Stir in remaining ingredients. Bake in greased 9X13 pan @ 350 for 30 minutes.


Frosting:
1/4 cup butter, softened
1/4 cup whipping cream
1 Tablespoon water
4 oz cream cheese, softened
1 1/2 teaspoons vanilla
1/4 cup cocoa powder
3 1/4 -3 1/2 cups powdered sugar

Beat butter, whipping cream, water, cream cheese and vanilla in a bowl on medium speed until fluffy. Gradually beat in cocoa and powdered sugar until smooth. 



Here's the kicker:
3/4 cup salted peanuts, chopped
3/4 cup peanut butter chips
30(ish) small Reese's Peanut Butter Cups, quartered

Sprinkle over frosted brownies.

A word of warning: only make these when you can take them somewhere. Unless you are the type that can walk past a half eaten pan of brownies all through the day and not feel the need to nibble each time you go by. I am not that type.