Recipe: Chocolate Peanut Butter Brownies
Big news. I just discovered a recipe that one-ups my famous Peanut Butter Chocolate Chip Bars. They're named Chocolate Peanut Butter Brownies (similar name, different levels of deliciousness). I feel bittersweet about this discovery because the PB Choco Chip Bars hold a very special place in my heart, but dammit these new bars are simply, just better. How can this be, you ask? Well, these have more butter, peanut butter and chocolate chips in it, and a bonus layer of ganache on top. They don't have baking soda/powder in it too so they're more dense- brownie-like. So I guess my other recipe didn't really stand a chance. PB Choco Chip Bars...I still love you, but lets just be friends.
Chocolate Peanut Butter Brownies
Recipe from Smitten Kitchen
Yield: Makes roughly 32 bars, depending on how you cut them
Ingredients – Bars
2 sticks (1/2 pound or 225 grams) unsalted butter, softened
1 3/4 cups (350 grams) sugar
1 cup (255 grams) creamy peanut butter (Pro Tip: I used Skippy Natural, don't use the kind you have to stir first)
2 large eggs plus 1 large yolk
2 teaspoons (10 ml) pure vanilla extract
2 cups (250 grams) all-purpose flour
1 1/2 cups (9 ounces or 255 grams) semisweet chocolate chips (I used Ghirardelli)
Ingredients – Ganache
1 1/2 cups (9 ounces or 255 grams) semisweet chocolate chips
1/2 cup (120 ml) heavy cream
1 tablespoon (15 grams) unsalted butter, softened
Pro Tip: bittersweet chocolate chips work great too for a more grown-up taste
Directions – Bars
1. 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.
2. 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 until just combined.
3. Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
4. 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. Pro Tip: Mine took 37 mins. Start lower than you think and tack on a min at a time if it's not done.
5. Cool completely in pan on a rack, about 1 1/2 hours.
Directions – Ganache
1. Put chocolate chips (1 1/2 cups) in a heatproof bowl.
2. Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
3. Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
4. Spread ganache on cooled brownies and let stand until set, about 15 minutes. Best if made the day before.
Have a glass of milk handy, because you're going to need it.