Chocolate Peanut Butter Brownies

Print Recipe

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

Leave a Reply

26 Comments

  1. Vicki B says:

    Heather, you have completely topped yourself! These are simply amazing.

  2. Wenderly says:

    These look so decadent and divine! Love the blue cake plate stand! Looks like blue milk glass? It’s fabulous!

  3. Becky says:

    Wow these look amazing, Heather. I love your recipe for the peanut butter layer especially. These really are creative and yummy to look at!!

  4. Muriel says:

    Wow these look so rich and yummy! I have to agree with Becky that the peanut butter layer sounds amazing!

  5. Is it weird that I want to build a house with these gorgeous little chocolate bricks? Because I so do. Looks divine!

  6. Alicia says:

    those looks perfectly delicious!! Who wouldn’t like chocolate, peanut butter and more chocolate! Yum!!

  7. Phoebe says:

    How much cocoa powder do you use? 3/4 of what? 1tbsp maybe? I shall try it very soon! Cheers

  8. Sorry for the typo! it was 3/4 CUP cocoa!

  9. Melissa says:

    This looks great! I love any dessert with layers.

  10. Anna says:

    These look amazing! I need them in my belly now.

  11. Memoria says:

    I actually think your brownies look better than the ones on the cover of Bon Appètit! Wow. I almost ran into the kitchen to make these but then remembered that I had to work and also that I didn’t have any chocolate chips :( .

  12. Those are the most beautiful little desserts I’ve ever seen! They look sinful :)

  13. Heather, these are beautiful! Are you sure you didn’t cut them with a laser? ;) I will for sure try them!

  14. This looks so good….i’m amazed :) )))

  15. maggie says:

    These look amazing! I have that magazine too and I’ve been wanting to try making those brownies. Now I want to make them with your additions! If only my boyfriend liked the PB and chocolate combo! if I make them I’ll end up eating these all by myself!

  16. outoftheoven says:

    Wow! These look incredible! I am going to try and make a batch for my husband’s birthday on Saturday. I’m assuming since they are frozen they are fine to be made ahead a day or two and kept in the freezer until ready to eat? I can’t wait to try them

  17. Doug S says:

    So I made these brownies the other day. First of all, they were extremely tasty, so kudos for that. However, I had a lot of trouble getting that ganache layer to set up – in fact, it never did, even after half a day in the freezer. I’ve generally seen ganache made with heavy cream, not milk, so I might try that the next time around. Nevertheless, it’s a great recipe!

    • Very strange. I actually went back and looked at the recipe carefully. I usually use heavy cream as well. The day I made those, I was out and used the whole milk, (as I have for ganache many times) and it was fine. I didn’t even think about it, because it turned out nicely. However, I would certainly recommend using whole milk. Another can’t miss ganache recipe is the one I used in Chocolate Raspberry Tart. It is much thicker and stiffer.

  18. Rachel Davidson says:

    Heather- do you know if these would ship well???

    • I think if they had a piece of wax or parchment paper between them, they would be fine. But I’m not sure where they are being shipped! Beware these hot summer months- you could get a puddle of chocolate!

  19. Seph says:

    hi! your recipe is AMAZING!! i really love the look and i really do think that it will taste delicious. But, can i ask, for the brownies…325 Celsius or Fahrenheit??

  20. Nona says:

    I wonder if putting Reese’s pieces bites on top would be too much? I’m thinking, yum!

    • it is never enough!!! I am a huge fan of more, more more!!!

  21. Hi! I tried the recipe today. Not good results. Brownie came out ok. Peanut layer ok, except to get it to right thickness I had to add about nor more cup powdered sugar. The chocolate icing, never st up, even after freezing, still runny, and too much chocolate! Not sure what happened, strange. :(