Prep 30 mins
Cook 30 mins
My most-requested dessert recipe. Moist brownie bottom topped with a thick peanut butter filling and topped off with a chocolate glaze. Please watch the brownies carefully and remove from the oven when toothpick comes out with moist crumbs clinging to it. If your toothpick comes out completely clean then they are overbaked and you will end up with a "cake-like" brownie. Glass pyrex baking pans have yielded the best results in my experience. Note: This recipe doubles beautifully!
- 56.69 g unsweetened high quality chocolate
- 118.29 ml unsalted butter
- 2 eggs
- 236.59 ml sugar
- 118.29 ml flour
- 2.46 ml kosher salt
- 4.92 ml pure vanilla extract
- 14.17 g semisweet chocolate (1/2 square)
- 354.88 ml powdered sugar
- 118.29 ml creamy peanut butter
- 59.14 ml unsalted butter, softened
- 29.58-44.37 ml heavy whipping cream
- 28.34 g semisweet baking chocolate
- 14.79 ml butter or 14.79 ml margarine
- Preheat oven to 350.
- In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly.
- In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla.
- Add flour, salt and melted chocolate.
- Stir to combine.
- Pour into a greased 9 in square baking pan.
- Bake at 350 for 20 - 25 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it.
- Do not overbake.
- For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Note: You will get a much taller filling (as pictured) if you whip this with an electric mixture to incorporate lots of air.
- Slowly add powdered sugar, mixture will be a bit crumbly.
- Blend in cream until mixture is fluffy and reaches desired spreading consistency.
- Spread over cooled brownies, cover and chill until firm.
- For glaze, melt chocolate and butter in saucepan, stir until smooth.
- Drizzle over the filling.
- Chill well before cutting.
- Let sit at room temperature for 10 - 15 minutes before serving.
- You don't want to serve these ice cold out of the refrigerator.
These are very yummy. I made them for a pot luck, and they flew off the plate. I used cocoa and butter instead of unsweetened chocolate, because that is what i had. Just mix 3 teaspoons cocoa powder with 1 table spoon butter, and it is equal to 1 square of unsweetened chocolate. The peanut butter topping is good enough to eat along according to my wife.
This brownies are killer-literally! I just made these brownies for a social gathering, and a lady with diabetes told me that since everyone had been raving so much about the brownies and bugging me for the recipe, she HAD to try one~and then, because it was so good, she HAD to have another! I used the "one-bowl brownies" recipe on the back of the Baker's unsweetened chocolate box since they are by far the easiest and best brownies I've ever had. I also increased the amount of cream to 1/2 cup and decreased the powdered sugar to 2&1/2 cups and beat the mixture for a really long time-this made the peanut butter mixture more like a frosting than a fudge. I used greased tin foil to line the baking pan so that I could just lift the brownies out to cut them. I also put the chocolate chips and butter into a ziplock and popped them in the microwave and nuked them for about 30 seconds to a minute, pulling them out of the microwave every 10 seconds to squish the bag up until they were melted. Then, just snip a tiny hole in the bottom corner of the ziplock and use it as a disposable decorating piper.
omg....this are the easiest and best peanut butter brownies ever.....i did change some things.....i used a brownie mix (followed directions for the cake like brownies in a 13X9 pan......cooled brownies doubled (yes doubled the peanut butter filling and put a ganache topping over the peanut butter filling......my co-workers thought they died and went to heaven......my son asked for these for st pats day so making them the way i always do cutting into squares and topping w/a andes mint (for the isish in me:)..lol...truely a keeper recipe thanks......