1-Family size box brownie mix
1/4 cup canola oil
1-12 ounce package semi-sweet chocolate chunks, separated (8 ounces and 4 ounces)
1-12 ounce package Reese’s peanut butter chips, separated (8 ounces and 4 ounces)
If you’re frosting the brownies or leaving them plain on top as pictured, add both 12-ounce bags of chips to batter.
Preheat oven according to package temperature instructions for your baking pan. Mix brownies according to package directions using specified amounts of oil, water and eggs and then add an additional 1/4 cup canola oil; stir in 8 ounces each chocolate chunks and peanut butter chips.
Spread brownie batter in a well-greased 9″x12″ baking pan (line with greased aluminum foil, if desired). If you’re not going to frost the brownies, top with remaining 4 ounces each chocolate chunks and peanut butter chips.
Bake for approximately 25 to 30 minutes depending on your oven. Use a spatula to spread warm chips over the top of brownies when they come out of the oven. Remove from pan and cut into 2″ squares while still warm. If you’re planning to frost the brownies (recipe below), remove them from the pan while still warm, don’t frost until they are completely cool and then cut into squares.
Yield: Approximately 50 squares
Decadent Chocolate Icing
1 cube unsalted butter (8 tablespoons)
1 1/2 cups granulated white sugar
1 1/4 cups unsweetened baking cocoa powder
Dash of sea salt
1 1/4 cups heavy whipping cream
4 tablespoons sour cream
2 teaspoons pure vanilla extract
Melt butter in a large saucepan over medium heat. Stir in sugar, cocoa and salt. Mixture will be thick and grainy; stir until cocoa lumps break down.
Combine heavy cream and sour cream in a medium size bowl; add cream mixture to chocolate and mix until well blended.
Cook over medium to medium-low until sugar dissolves and mixture becomes hot and smooth, approximately 10 minutes. Do not allow mixture to boil.
Remove from heat, stir in vanilla. Cool icing to room temperature before frosting fully cooled cake, brownies or cupcakes. Icing can be refrigerated and later warmed in microwave or set out to reach room temperature. Yield: 3 1/2 to 4 cups
Note: The key to success in making this rich and moist icing is to use heavy whipping cream, not milk or half & half.