Prep 20 mins
Cook 25 mins
First Place Winner in RSC#12! Super rich peanut butter dark chocolate brownies with a thick peanut butter topping accented with chocolate drizzle! Serving size will vary on tolerance for rich, sweet foods - the first time I made these, I cut into 20 bars and some of my guests thought that half the size would have been enough... I, on the other hand, had two!
- 1⁄4 cup butter
- 1 cup bittersweet chocolate chips (I use 60% Cocoa Ghirardelli baking chips)
- 1⁄8 cup chunky peanut butter or 1⁄8 cup creamy peanut butter
- 1⁄4 cup Splenda granular
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 egg whites
- 1⁄4 cup whole wheat flour
- 1⁄3 cup semisweet mini chocolate chips
- 1⁄2 cup peanut butter (NOT chunky)
- 1 cup powdered sugar
- 3 -4 tablespoons evaporated skim milk (or milk)
- 1 tablespoon sugar-free chocolate syrup (optional)
- Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray.
- Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted.
- Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites.
- Add the flour and stir for about one minute, until batter becomes smooth and glossy.
- Stir in mini chocolate chips.
- Spread into prepared cake pan and bake for 20-25 minutes for a 9x9 dish or slightly more for an 8x8 dish - brownies are done when moist crumbs cling to a toothpick inserted in the middle. Don't overcook (toothpick will come out clean) or they will be dry.
- Cool on a wire rack.
- To make topping: using an electric mixer combine creamy peanut butter and powdered sugar until you have coarse crumbs. Scraping down sides when necessary.
- On medium-high speed, beat in evaporated milk (or milk) one tablespoon at a time until mixture is smooth and spreadable, although not runny. This is not a frosting, the consistency should be rather thick and sturdy.
- Spread over cooled brownies.
- Plate brownies, then drizzle sugar-free chocolate syrup over brownie before serving for an elegant brownie dessert or drizzle onto uncut brownies, cutting will create a different look each time! Measurement is a guesstimate - I just squeeze it right out of the bottle.
- Store leftovers in refrigerator.
Very delicious and easy to make! The brownie was probably the best brownie I have ever made or tasted. The peanut butter topping gave it the extra richness! My family all loved it, and it was gone within a matter of minutes.
yummm these are good. they taste exactly like reeses, especially the topping. i used normal caster sugar, white self-raising flour and didnt use the extra choc chips at the end. they are really gooey and also a bit fiddly and heaps of washing up which can be hard. and it didnt make 24-36, more like 16... but pretty nice :)
YUM! Super good recipe...slight subs and changes because of diet, habit and what was at hand :) like homemade nut butter, egg replacers, vanilla soy milk...and finely chopped chocolate instead of chips...whatever the case worked out delish...a peanut-butter chocoholics dream come true :) made for the "I Recommend Tag Game" and I so do recommend this recipe to anybody NUM YUMMY :) -Thanks for a big winner!!!