Found here: http://smittenkitchen.com/2007/10/peanut-butter-brownies/

1. I LOVE this person's blog and highly recommend you go read it now.
2. This recipe will be back dated in my recipe catalog.
3. If they had tried to pawn them off on THIS 3rd trimester woman, I would have gladly kissed their feet.

*swoon*

♥
Ambrose

Ingredients
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
3 ripe bananas, mashed (separate one banana in a small bowl, still chunky-ish)
1 tsp vanilla
1 cup chopped walnuts

Preparation
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 loaf pan with butter.

In a small bowl, mix or sift together the flour, salt and baking soda.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time. Mix in the mashed bananas and vanilla. Gradually stir in the flour mixture. Add the walnuts and the last banana. (the chunkier banana gives the bread yummy bits and more dimension) Pour into prepared pan.

Bake in preheated oven for 45-60 minutes, until a toothpick inserted in center comes out clean. Remove from the oven and cool for 10 minutes before removing from pan.

Originally found here: http://smittenkitchen.com/2007/10/peanut-butter-brownies/

Peanut Butter Brownies
Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007

Makes 32 brownies, more or less, depending on how you cut them

These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.

For brownies
2 sticks (½ pound) unsalted butter, softened
1¾ cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 ½ cups semisweet chocolate chips (9 ounces)**
½ teaspoon salt, see note**

For ganache
1½ cups semisweet chocolate chips (9 ounces)**
½ cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.

Mix in chocolate chips (1½ cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1½ hours.

Make ganache: Put chocolate chips (1½ cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 15 minutes.

Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.

(Following notes belong to original blogger, not Ambrose)
* I swapped bittersweet chips for the semisweet by accident, but really liked that bitter, grown-up kick.

** Our store only sells some all natural hipppy-dippy peanut butter. It worked fine but I couldn’t help but feel this recipe needed a bit of salt. It could be that, uh, it needs some salt, or that traditional peanut butter (IstillheartyouSkippy!) has more salt in it. I’d suggest you try the dough/batter (because you’re going to anyway) before you bake it and judge for yourself whether it needs a little more flavor balance.

♥
Ambrose