Peanut Butter Brownies

Peanut Butter Brownies FOR THE BROWNIES: 1/2 cup unsalted butter 1/4 cup dark chocolate unsweetened cocoa powder 1/2 cup canola oil 2 cups granulated sugar 2 large eggs 1/4 cup milk 1 t vanilla extract 2 cups all-purpose flour 1 t baking soda 1/2 t kosher salt 1 package (10 oz.) peanut butter chips FOR THE FROSTING: 1/2 cup unsalted butter 1/2 cup milk 1/4 cup dark chocolate unsweetened cocoa powder 4 cups powdered sugar 1 cup creamy peanut butter Preheat oven to 400°F. Line a 13x9-inch baking dish with parchment paper. Set aside. For the brownies, in a small saucepan over medium high heat, combine butter, cocoa powder, and oil. Bring to a boil while stirring constantly. Remove from heat. In a large mixing bowl, combine sugar, eggs, milk and vanilla. Slowly stir in butter mixture. Add in flour, baking soda and salt. Stir just until combined. Fold in peanut butter chips. Pour into prepared baking dish and bake for 20 minutes. Remove from oven and place on wire rack. Meanwhile, prepare frosting. In a small saucepan, combine butter, milk, and cocoa powder. Whisk over medium high heat, until mixture begins to boil. Remove from heat. In a mixing bowl, combined powdered sugar with butter mixture. Beat until smooth (several minutes). Pour over warm brownies. In a small microwave dish, melt peanut butter for 30 seconds. Pour over chocolate frosting and using a knife, swirl it in. Refrigerate brownies for 2 hours (or overnight). Slice and enjoy. I store these in an airtight container in the refrigerator and serve chilled. YUM.