Chocolate Peanut Butter Brownies
IMG_0083

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?!

IMG_9959

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.

IMG_9979

In a medium saucepan, melt the butter until no longer foaming and the butter has browned, about 5 minutes.

IMG_9975

IMG_9978

IMG_9982

While you are waiting for the butter to brown, combine the sugar, cocoa, water, vanilla and salt in the bowl of a mixer.

IMG_9977

Add the hot butter and scrape all of the browned bits into the bowl of the mixer and then whip to combine.

IMG_9984

IMG_9986

IMG_9987

With the mixer on medium, add the eggs one at a time.

IMG_9989

Then add the flour to combine.

IMG_9991

Add the peanuts and briefly mix in.

IMG_9993

IMG_9995

IMG_9998

Transfer the batter to the prepared pan and smooth with a dampened spatula.

IMG_9999

Bake 25 minutes and remove from oven. Let cool.

IMG_0029

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.

IMG_0030

When there is an even layer of peanut butter, put it back in the freezer, at least 20 minutes.

IMG_0031

Ganache
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.

IMG_0034

Meanwhile, place the chocolate pieces in a medium heatproof bowl.

IMG_0035

Dump the hot milk over the chocolate and leave for about 5 minutes.

IMG_0036

When you have let the chocolate and milk sit and they look melted, whisk vigorously with a metal whisk until thick and glossy.

IMG_0042

Let the ganache cool for a bit.

Spread the ganache evenly over the peanut butter layer. Place in the freezer for about an hour.

IMG_0043

IMG_0044

IMG_0049

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!

IMG_0083

IMG_0071

IMG_0067

Print Recipe