Peanut Butter Brownies

I think a brownie is chocolate. I don’t think it’s peanut butter. Weird. But whatever. I made these for my husband because he loves loves loves peanut butter and especially Reese’s peanut butter cups. These were a huge hit and not just with the husband but everyone who ate one loved them. And then I confessed that I had thrown about half of them out because I thought they were sub-standard and people stood there in shock and disbelief when I said that and then suggested that I retrieve them from the kitchen garbage. Which I definitely did not do.

Anyway, just make them and don’t throw them out.

People love these.

Peanut Butter Brownies

(from Smittenkitchen.com)

 brownie

brownie

Ingredients for the brownie part:

2 sticks unsalted butter, softened

1 ¾ cups sugar1

1 cup creamy peanut butter (don’t get too esoteric here – the regular stuff works fine and maybe even better than some fancy organic kind although that’s what I used)

2 large eggs plus 1 large yolk

2 tsp pure vanilla extract

2 cups all-purpose flour

1 ½ cups semisweet chocolate chips

½ tsp salt

Ingredients for the ganache frosting:

1 ½ cups semisweet chocolate chips (9 oz)

½ cup heavy cream

1 Tbsp unsalted butter, softened

 Ingredients

Ingredients

Directions for brownie part:

Preheat oven to 350° F with rack in the middle. Butter a 13” x 9” baking pan then line the bottom with parchment paper and butter the parchment.

Beat together butter and sugar with an electric mixer at medium high speed until light and fluffy and then add peanut butter and beat until it’s all incorporated. Beat in whole eggs and egg yolk and vanilla. Reduce mixer speed to low and mix in flour until just combined.

Mix in chocolate chips ( 1/1/2 cups) then spread the batter in the prepared baking pan, smoothing the top. It will be like cookie batter – very thick.

Bake until the brownies are deep golden in color and puffed on top. A wooden toothpick should inserted in center should come out with just some crumbs sticking to it. About 40 to 45 minutes.

Cool completed in the pan on a rack about 1 ½ hours.

Directions for ganache frosting:

Put chocolate chips ( 1 ½ cups) in a heatproof bowl. Bring the cream to a boil in a small saucepan, then pour the boiling cream over the chocolate chips and let mixture stand for one minute. Gently whisk in butter until it is incorporated, chocolate is melted and a smooth mixture forms.

Spread ganache/frosting over the cooled brownies and let stand until set about 15 minutes. Cut into small squares. Wow.

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