Cherry Almond Granola


Fudge Brownie Ingredients
All Purpose Flour – 1 1/3 cups
Granulated Sugar – 2 cups
Baking Cocoa – 3/4 cup
Baking Powder – 1 teaspoon
Iodized Salt – 1/2 teaspoon
Canola Oil – 2/3 cup
Eggs – 4 each
Vanilla Extract – 2 teaspoons

Peanut Butter Cream Cheese Ribbon
Cream Cheese, softened – 8 ounces
Egg – 1 each
Granulated Sugar – 1/3 cup
Creamy Peanut Butter – 1/2 cup
Vanilla Extract – 2 teaspoons

Peanut Butter Chocolate Ganache
Semisweet Chocolate Chips – 1 cup
Creamy Peanut Butter – 1/2 cup

Peanuts, chopped – 1/3 cup
Reese’s Peanut Butter Cups – 1 cup (unwrapped)

Preheat oven to 350 degrees F.

Using an electric mixer and a large mixing bowl, combine brownie ingredients. Mix on low for two minutes, until batter looks smooth. Transfer brownie batter into a well-greased 9×13″ baking pan.
In another bowl, combine peanut butter cream cheese ribbon ingredients. Using an electric mixer, blend until smooth. Spoon ribbon ingredients over brownie batter in baking pan. Use the spoon or a butter knife to incorporate some of the ribbon ingredients to the bottom of the pan and to create the appearance of swirls of peanut butter and chocolate brownie. Place pan in the oven and bake for 25 to 30 minutes or until toothpick or knife inserted into center comes out clean. Remove pan from oven and set aside to cool.

While the brownies cool, combine the chocolate chips and peanut butter in a microwave safe bowl for the ganache and place in microwave for 45 to 60 seconds. Remove peanut butter and chocolate combination from microwave and stir. Ganache should be smooth.

While the brownies are still warm, spread the peanut butter ganache over contents of the brownie baking pan. Over the ganache, place the peanut butter cups and sprinkle the chopped peanuts. Allow brownies and ganache to cool completely before cutting.