Peanut butter and chocolate: it’s a match made in candyland heaven, no? Yes. Perhaps the simplest and most enduring commercial manifestation of this tasty pairing is in Reese’s Peanut Butter Cups,  a peanut butter-filled chocolate candy created way back in 1928 by Harry Burnett Reese, a former dairy farmer and shipping foreman to Milton S. Hershey (yes, that Hershey).

Brownies are fabulous. Turtle candies are divine. And anything that melds these two all-time favorite treats can only be described as supernatural. So in this recipe, the dense, rich, chocolaty goodness of your classic brownie collides in a beautiful union with the sweet, chewy caramel, milk chocolate chunks, and famous pecan crunch that we all love about turtle candies.

Inspired by Saturday’s power outage thanks to Hurricane Earl — and the browning bananas camping out in the cupboard — my mind conjured up a culinary mash-up that I’m fondly referring to as the “blackout brownie”: a moist, chewy, cocoalicious brownie mellowed out with a little kick of the irresistible flavor of banana bread.