Today is Chocolate Covered Cheetah’s 2nd Birthday! Time is flying by so fast, I can’t believe it’s been 2 years since I hit publish on my first post! I am so thankful to have this little corner of the internet to connect with fellow foodies and share a peek into my kitchen! 

I wanted to do something special for CCC’s 2nd birthday as a thank you to you, my readers and followers! So, over on my Instagram account I am running a GIVEAWAY for my favorite kitchen tool – a 12-inch Lodge Cast Iron Skillet! Click over and enter for your chance to win! 

I really don’t know what I would do without my cast iron skillet! The ease of being able to use it on the stove top and transfer it to the oven makes it such a versatile tool, and HELLOooo easy clean up! Many of my favorite dinner recipes are made in my cast iron skillet, like these chicken thighs and this blackened salmon. And don’t forget about the game day skillet recipe I posted last week and these skillet scalloped potatoes! This skillet is not just for savory dishes though, remember these Monster Cookies!? And now this… introducing my new friend the Peanut Butter Brownie Birthday Skillet! 

For the brownie portion of this recipe I am using the base from my Mexican Chocolate Brownies (minus the spices) — they are made with coconut oil and it’s hands down my favorite brownie recipe ever! These brownies are in my top 5 favorite CCC recipes for sure! They come out perfectly every time and they literally transport you to chocolate heaven! Rich and super ooey gooey on the inside while still holding their form. Cooked up in a skillet + peanut butter swirl = you need a spoon and some sweatpants because you are going to want to devour it straight out of the oven! Or, if you are feeling generous and are exercising self-control, the Peanut Butter Brownie Skillet also slices easily into pieces to share 😉

Peanut Butter Brownie Birthday Skillet

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• Author: Chocolate Covered Cheetah

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Ingredients

Scale 1x2x3x

• 2 oz unsweetened baking chocolate
• 3/4 cup coconut oil, divided
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 tsp vanilla extract
• 2/3 cup dark chocolate cocoa powder
• 1/2 cup white all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup dark chocolate chunks
• 1 cup creamy peanut butter
• 1/4 cup coconut oil
• 1 cup confectioners’ sugar
• 1/2 cup sprinkles (optional)

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Instructions

1. Pre-heat oven to 350°F
2. Melt unsweetened chocolate and 1/2 cup coconut oil together (in the microwave on defrost, stirring every 30 seconds until completely melted – about 2 minutes)
3. In the bowl of an electric mixer fitted with blade attachment, add melted coconut oil and chocolate mixture
4. Add white and brown sugar, mix until fully combined
5. Add eggs 1 at a time
6. Mix in vanilla extract
7. In a small bowl, whisk together cocoa powder, flour, baking soda and sea salt
8. Slowly add dry mixture to the wet ingredients, mix until fully combined
9. Fold in dark chocolate chunks
10. Spread brownie batter in an even layer in a greased 12″ cast iron skillet
11. Mix together remaining 1/4 cup melted coconut oil, peanut butter and confectioners’ sugar
12. Swirl peanut butter mixture into brownie batter
13. Top with sprinkles (optional)
14. Bake for 25 minutes until a knife comes out clean when inserted in the center
15. Cool
16. Cut into slices, serve warm or room temperature

Thank you again for following along with me! I get so much joy from sharing my recipes with you and I hope they inspire you to get creative in the kitchen! I have some exciting blog changes coming in early 2018! So don’t miss out! Stay up-to-date with new recipes and happenings on the blog by signing up for my NEW newsletter on my homepage! 

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