Chocolate Peanut Butter Brownies
My favorite dessert combination is peanut butter and chocolate- like my favorite drugstore candy is a Reese’s Peanut butter cup hands down!
This is a very indulgent, rich and beautiful version of that old fashioned combo.
When I saw the cover of Bon Appetite this month, a stack of brownies piled high, I was totally inspired.
The recipe I created is really a hybrid brownie due to its lack of much flour, and has more of a fudge texture. It is really dense and moist and very chocolaty.
I subbed out walnuts or pecans for lightly salted peanuts, but it was still not enough! So after the wonderful success of the (mint chocolate brownie), I decided that I would go ahead and create a layered brownie. First came a sweetened peanut butter layer, and then it is topped with a layer of thick and creamy chocolate ganache.
Yes, then that was enough ☺
They are incredibly decadent and delicious dessert, (not to mention visually striking!)- enjoy!
By the way- how great was the sunrise this morning?!
Brownies, makes 12
1 ¼ sticks of butter, cut into small pieces
1 ¼ cups sugar
¾ cup cocoa powder
2 tsp water
1 tsp vanilla
½ tsp salt
2 large eggs
1/3 cup plus 1 TBS AP flour
1 cup lightly salted peanuts
Preheat the oven to 325 degrees.
Prepare an 8×8” pan with tin foil (two sheets creating an x with a 2 inch overlap of foil) and then spray the foil with cooking spray.
In a medium saucepan, melt the butter until no longer foaming and the butter has browned, about 5 minutes.
While you are waiting for the butter to brown, combine the sugar, cocoa, water, vanilla and salt in the bowl of a mixer.
Add the hot butter and scrape all of the browned bits into the bowl of the mixer and then whip to combine.
With the mixer on medium, add the eggs one at a time.
Then add the flour to combine.
Add the peanuts and briefly mix in.
Transfer the batter to the prepared pan and smooth with a dampened spatula.
Bake 25 minutes and remove from oven. Let cool.
When they have cooled enough to handle the pan, place it in the freezer at least 20 minutes.
Peanut Butter Layer
1 1/3 cup powdered sugar
¼ cup peanut butter
3 Tbs milk
Whip together with a mixer until creamy.
Spread the peanut butter mixture evenly over the brownies. Dampen the spatula to get a smooth finish.
When there is an even layer of peanut butter, put it back in the freezer, at least 20 minutes.
2 cups dark chocolate pieces
1 cup whole milk
1 tsp vanilla
In a small sauce pan, heat the milk and vanilla until almost boiling.
Meanwhile, place the chocolate pieces in a medium heatproof bowl.
Dump the hot milk over the chocolate and leave for about 5 minutes.
When you have let the chocolate and milk sit and they look melted, whisk vigorously with a metal whisk until thick and glossy.
Let the ganache cool for a bit.
Spread the ganache evenly over the peanut butter layer. Place in the freezer for about an hour.
Pull the brownies out of the pan (by the foil overlaps). Place the block of frozen brownies on a cutting board. Trim the edged and then slice with a sharp knife into bars.
Serve and enjoy!