Delicious homemade brownies! With a twist...

Wah-wah! Sorry no picture for these since I haven't made them in forever. A chef friend of mine a few years ago shared this recipe with me at the St. Regis and now I'm sharing it with all of you! It's pretty simple to make with delicious results.

If you love peanut butter and love brownies, this is kind of a no-brainer! I plan on making these with my nieces this summer when they pop over for a mini vacay from Houston. Luckily for me, they love to help me in the kitchen and cook up their own tasty creations for Uncle Foti to try! If they don't like to cook, they are great actresses. I try to stress cooking with fresh ingredients and the artistry in making a meal or anything really, from scratch. Eating/cooking practices start early people! Although, it's never to late to learn either =)

Bake these for someone you love or someone you want to get to know. Trust me, the response will be quite positive if they have a sweet tooth.

BABY! These are Peanut Butter Brownies
Makes 32 brownies, more or less, depending on how you cut them

For brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 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 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 teaspoon salt, see note**

For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 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 (1 1/2 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 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 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.