Prep 30 mins
Cook 40 mins
This is for all my friends that adore peanut butter! These are a little time consuming, but definitely worth it! Very rich and very fantastic! Actually, you can use natural peanut butter but they will make the layer harder. Reviewers said to make about 25% more ganache, so you might try that. Taken from Anne Thornton Show: Dessert First, Episode: Brownie Bonanza
- 5⁄8 cup unsalted butter, plus more, softened, for pan
- 1 cup unsweetened natural cocoa powder
- 1⁄2 teaspoon fine sea salt
- 1 1⁄3 cups sugar
- 1 1⁄4 teaspoons pure vanilla extract
- 2 eggs, at room temperature
- 2⁄3 cup all-purpose flour
- 1 1⁄2 cups semi-sweet chocolate chips
Peanut Butter Buttercream Layer
- 1 cup creamy peanut butter (don't use old-fashioned or natural)
- 1⁄4 cup unsalted butter, at room temperature
- 1 cup powdered sugar
- 1⁄4 teaspoon fine sea salt
- 1 1⁄4 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 1⁄2 cups salted peanuts
- 2 cups semi-sweet chocolate chips
- 7 tablespoons unsalted butter
- Preheat your oven to 325 degrees F.
- For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
- While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.
- While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
- Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
- Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
- While the brownies are cooling make the buttercream and ganache.
- For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
- For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
- Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares. Enjoy!
Wow! The salty peanuts and the peanut butter buttercream make these brownies fantastic! The peanuts were the best part. I had actually reduced the amount of peanuts, but wished afterward that I had used all 1-1/2 cups. The recipe did make plenty of ganache (see my photo).
What I'll change next time:
1. I over-cooked the butter, cocoa, salt and sugar on the stovetop, waiting too long for for the "sugar to dissolve fully", thinking that meant it wouldn't look gritty anymore. Next time I'll remove from the heat as soon as it starts to pull away from the sides, gritty or not.
2. I may have overbeaten the brownies, (used an electric mixer), as the batter was so thick it was difficult to spread into the pan.
3. I overbaked by about 5 minutes. Next time I'll bake for only 25 minutes at 325.
Disgustingly awesome! Definitely a recipe keeper! I do love the combo of PB & chocolate, & these were absolutely great in every way! I did make 'em for my other half to share while attending a weekly meeting, but since I also had 24 of 'em after cutting 'em small, I was able to keep a handful here at home for the 2 of us to enjoy! I will certainly make these again! Thanks so much for posting the recipe! [Tagged & made in Please Review My Recipe]
Great recipe but the 2nd time I just used a brownie mix (1 pouch of Ghirardelli Triple Chocolate Brownie Mix, 1/3 Cup Water, 1/3 Cup Vegetable Oil, 1 Egg, bake 325 until sides pull back). Just this step cut down the prep time by about 30-35'. Also, I used 1/2 the amount of ganache made with dark chocolate because it was too thick and too sweet otherwise.