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Peanut Butter Brownies

I was craving something peanut butter last week. I thought about making peanut butter cookies, but I remembered this recipe for peanut butter brownies that I saw on Smitten Kitchen. I thought it would be perfect. I love peanut butter and chocolate, so this was the perfect combination. They turned out great! I loved these. These brownies were more cookie-like and reminded me somewhat of blondies. I really liked the chocolate ganache on top. It really added a lot of depth to the overall flavor. Even David, who does not usually like things topped with chocolate, said that the chocolate addition was a good thing. I would definitely make these again! I halved the recipe and made them in an 8×8-inch pan.

Peanut Butter Brownies

For brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 teaspoon salt

For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour and salt until just combined.

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

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over 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 on cooled brownies and let stand until set, about 15 minutes.

Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden in the back of the freezer.

Source: Butterwood Desserts, West Falls New York via Goumet, October 2007, courtesy of Smitten Kitchen


10 Responses

  1. HOLY COW those look great!! I can taste them already!

  2. I love love love peanut butter! Those look so yummy!

  3. WOW! Those look fabulous! I *love* peanut butter and chocolate!

  4. Wow. I definitely have to make these! I haven’t seen a peanut butter brownie like this before. I hope natural peanut butter would work okay in them.

  5. ohhh…two all-time favs, peanut butter and chocolate in such a scrumptious looking recipe! This is a must try, thanks. And your pictures … can almost taste them!

  6. OMG these look AMAZING!!

  7. Wait… what happens with the salt??

  8. Sorry about the salt- the original recipe didn’t have salt, but on the Smitten Kitchen blog, she added it, so I did too!

  9. Erin, your blog is one of my favorites. I’ve awarded you a “Blogging with a Purpose” award! Check it out here!

  10. I feel far more persons will need to read this, incredibly good info.

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