Did you know January 24, is National Peanut Butter Day? You can read all about it here!
There’s also a National Peanut Butter Lover’s Day (March 1), National Peanut Day (September 13) and National Peanut Butter and Jelly Day (April 2), in case you were wondering.
There’s a holiday dedicated to every food probably imaginable. I secretly do enjoy food holidays. Every celebration includes food, so why not include celebrate food? (there’s some food for thought). But really, I never need an excuse to bake, cook, or write about food!
That brings me to peanut butter! It can be a controversial yet comforting ingredient. I tend to use natural peanut butter because I like to take my sugar in the form of chocolate. My favorite lately has been the Kraft All Natural Peanut Butter. Speaking of chocolate, peanut butter and chocolate is a match made in heaven. There’s something comforting about the saltiness of peanuts, combined with sweet chocolate. (If you’ve ever had a Nutella Peanut Butter sandwich, I know you’d agree). So of course, I had to make a brownie combining the two.
Peanut Butter White Chocolate Brownies
Chocolate makes an appearance twice in this recipe: semi-sweet chocolate in the base of the brownie, and white chocolate combined with peanut butter in the swirl layer!
What’s also great about this recipe is that it uses a smaller pan. Most brownie recipes are fit for a feast. Even my Red Velvet Cream Cheese Brownies were made for a bigger pan. This time, I used a small loaf pan: like this 8 x 4 pan like this Wilton pan. The recipe made a solid six pieces – which makes it perfect for a couple people to eat over the course of a few days so you don’t have to feel as guilty about having a whole pan of brownies lying around. In no ways does this mean you have to share, keep it to yourself savor it one piece a day (if you can make it last that long!)
Give it a shot! I know you wont be disappointed!
If you try the recipe, let me know in the comments below how it went!