When there’s a blizzard brewing outside, there’s nothing better than baking up a storm. The oven can warm up your kitchen, your whole apartment is filled with the most heavenly scent and you get to enjoy a treat. (Plus, you need those carbs to fuel your future snowman-building and snowball-fight-rabble-rousing, right?)
This recipe is the perfect pick, too: With just three ingredients — okay, four, if you spring for semisweet chocolate chips, like we did — it’s unbelievably easy to make, and you can grab everything in your mad dash at the grocery store to stock up on bad-weather survival goods. Who knows, you may already have all three on hand. Plus, it only dirties one bowl and one pan, so cleanup’s a breeze too. And you never reach that point, mid-recipe, when you’re staring at half an hour’s worth of dishes and wondering if the dessert could ever be worth the effort. This is a low effort, high reward sort of deal, and we wouldn’t have it any other way.
The Hershey’s Chocolate Peanut Butter Spread makes these brownies taste like a fudgy-centered-yet-cakey-edged Reese’s Cup. There’s peanut butter flavor, but it doesn’t overpower the chocolatey, gooey essence that makes a brownie a brownie.
We can’t promise that these brownies will keep you from going stir-crazy indoors, but they will pass the time in the sweetest way possible.
- 1 jar Hershey's Chocolate Peanut Butter Spread (or Jif's version)
- ½ cup flour
- 2 eggs
- Optional Mix-In: 1 cup semisweet chocolate chips
- Preheat the oven to 350 degrees F. As it heats, mix the Chocolate Peanut Butter Spread, flour and eggs in a bowl, stirring just enough to combine and get rid of any big flour lumps. (Any more than that, and the cakier the brownies will get.)
- Lightly grease the bottom of an 8"x8" or 9"x9" pan -- a round cake tin works too -- and pour the batter in. Bake for 20-22 minutes, or until the edges of the brownies start to pull away from the pan and a toothpick inserted into the center of the brownies comes out mostly clean.