While I was back home last holiday season and Mike was here in Kuwait, he took the opportunity to load up on a few choice junk food items that usually don’t make their way into our cart when he and I shop together.
I came back to a kitchen fully stocked with chips, soda, and candy bars by the case. (Oh my God, it was a nightmare. I can’t imagine what he was thinking.)
The funny thing is that he doesn’t actually eat junk food all that much (maybe he’ll have a small bag of chips or a candy bar once a week), but you’d never know it from the stockpile he had going on. I think just buying the stuff is comfort food for him.
We finally rid our kitchen of most of it (passing most of it on to guests who were quite willing recipients!), but in the end I was left with a case of Kit Kat Chunky bars shoved into the back of my fridge. (Of all things, lol.)
I’ve been brainstorming creative ways to try to use the candy in such a way that Mike won’t realize I’m slowly dispersing his hoard. I usually like to take the approach of asking Mike if he’d like to take a treat to work to pass around; he always agrees to this, probably because he’s a rock star every time I send a platter of goodies in with him. It’s a win-win for both of us.
When I asked him what he wanted to take this time, he agreed to brownies and I was thrilled, thinking I could sneak in a decent amount of candy. As it turns out, four candy bars was about the limit for this recipe…but at least my fridge is down by four candy bars and Mike was a hero.
The peanut butter topping was an afterthought on this recipe, but as it turns out, it really makes the brownies. In the end, these brownies are sort-of like Reese’s Peanut Butter Cups meet Kit Kat bars and have child that’s much more elegant than either of them are on their own.
Be warned, this dish is really rich and decadent, and if you’re anything like me, a single bite will probably do you fine! They are a total crowd-pleaser though, and sure to be a hit with anyone who’s a fan of the chocolate-peanut butter combo.
Here’s a serving tip: if you make these brownies for a picnic or potluck, cut them into smaller pieces because they really are very filling. And if you need a larger quantity because you’re feeding a small army, this recipe easily doubles and you can make it in a 9 by 13-inch casserole dish and cut the brownies into little squares.
I am sending this recipe off to participate in this month’s Chocolate Party hosted by the lovely Roxana from Roxana’s Home Baking because this month’s secret ingredient is peanut butter!
- Canola oil, to grease the dish
- 4 oz dark chocolate, melted in a microwave or double boiler
- ¾ cup (150 g) sugar
- ¼ cup (60 ml) canola oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (128 g) all-purpose flour
- ⅓ cup (30 g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (130 g) chunky peanut butter
- 4 Kit Kat Chunky bars, chopped
- 3 oz (85 g) white chocolate, melted in a microwave or double boiler
- ¼ cup (65 g) chunky peanut butter
- ½ teaspoon pure vanilla extract
- 1 pinch sea salt
- 1 tablespoon milk
- 1 oz (30 g) dark chocolate, melted in a microwave or double boiler
- Preheat the oven to 350F. Line an 8-inch round or 8-inch square dish with foil and brush the inside of the foil with canola oil; set aside.
- Add the melted dark chocolate to a large bowl and whisk in the sugar and oil; thoroughly whisk in the eggs and vanilla. Add the flour, cocoa powder, baking powder, and salt, and stir to combine.
- Transfer ½ cup of batter to a medium bowl and stir to combine it with ½ cup chunky peanut butter (it will be really thick); set aside.
- Pour the rest of the chocolate batter into the prepared dish and spread it out evenly. Sprinkle the chopped Kit Kat bars on top. Dot the peanut butter/chocolate batter all around the top.
- Bake until a toothpick inserted in the center comes out with just a couple crumbs, about 25 to 30 minutes. Cool completely.
- For the peanut butter topping, combine all ingredients and drizzle it onto the cooled brownies. Transfer to the fridge for 10 minutes so the peanut butter mixture can harden.
- Once the peanut butter mixture is hard, drizzle on the dark chocolate, and then transfer it back to the fridge for another 10 minutes for the dark chocolate to harden. Cut into pieces and serve.
- Store leftovers refrigerated, and let them sit at room temperature for 10 minutes before serving.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Terrific and addictive!
Cheers,
Rosa
I definitely need to get on these! So yummy!
Haha. I rarely keep junk in the house bc i know ill pick at it! This dessert looks like a great treat
i love kitkat too and turning them into brownies – oh gosh, send me a big slice.
My kids would be ALL OVER this!
What a crack up! My family used to buy Costco cases of KitKats and Butterfingers, which is the one reason I’m totally fine with the fact that we no longer have a Costco card, ha! Way too tempting.
But these brownies are magnificent, lady! KitKats were always my favorite candy bar, and putting them in a brownie is just sinful genius. LOVE it!
they look delicious!
These are absolutely gorgeous, what a perfect brownie!
Wow! Those look like something I would just keep eating and eating!