Chocolate Peanut Butter Brownies

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Chocolate Peanut Butter Brownies by twocarolines.com

My sister with the same name and I are so much alike that we often go on binges with the same flavors, which is why there has been a lot happening in the chocolate peanut butter world of late.  We are trying to crave other things and bake them for you, but this  was a recipe that showed up on the back of my Bob’s Red Mill flour and I could not deny it access to my mouth.  They are a very chocolatey brownie with awesome texture and the perfect crispy top and edges that all brownie kids want.  Plus, how pretty is that swirl action?!

For brownie bars:
1 cup semisweet chocolate chips or chopped chocolate (these would be awesome with a dark chocolate or milk chocolate as well)IMG_2282
8 tablespoons butter (1 stick) cut into quarters
3 tablespoons cocoa powder
1 1/4 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
3 eggs
1 cup all purpose flour

For peanut butter swirl:
3 tablespoons butter melted
1/2 cup peanut butter
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract

  1. Heat oven to 350.  Line an 8 inch baking pan with parchment criss-crossing and leave the edges hanging over the sides.  Spray with cooking spray.
  2. In a pyrex or other heatproof bowl microwave the chocolate and butter, 30 seconds at a time stirring and repeating between until smooth and melted.  Whisk in the cocoa powder until all smooth and set aside.
  3. For peanut butter swirl combine melted butter, peanut butter, powdered sugar, salt and vanilla in a bowl and stir until smooth.  Set aside.
  4. In a large bowl, whisk the sugar, salt, vanilla, and eggs until combined.  Whisk melted chocolate mixture into egg mixture.  Stir in the flour until just combined.  Do not overmix.  Pour mixture into prepared pan.  Drop dollops of peanut butter mixture on top of brownie batter and use a butter knife to swirl in the peanut butter.
  5. Bake 35-40 minutes or until a toothpick inserted in the middle comes out mostly clean.  Cool on a wire rack as long as you can resist before serving.  Pull from pan using parchment liner.

Recipe from Bob’s Red Mill 2016

Peanut Butter Buckeye Brownies

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Peanut Butter Buckeye Brownies by twocarolines.com

Us Caroline’s obviously enjoy sweets, but the area where we display the most alarming lack of self control is in the “peanut butter/ chocolate” category.  We have posted a number of desserts with this combo such as our Chocolate Peanut Butter Pie, Peanut Butter Banana Chocolate Chip Cake, Peanut Butter Chocolate Chip Cookies, Chocolate Peanut Pretzel Brittle….the fact that there are quite a few more is making me wonder if we should ease up on the peanut butter chocolate desserts…..yeah, not going to happen.  These Peanut Butter Buckeye Brownies are a King Family Classic made originally from our matriarch Joyce King and then repeatedly enjoyed by our sister Kristin’s family and mine (CK 2.0) who can only make them on occasion because of the aforementioned lack of control around perfect peanut butter chocolate combo’s like this one.  If you also want to eat ALL of the peanut butter chocolate desserts maybe make these for a crowd, because they are insanely irresistible.

Brownie Layer (these are Kristin’s Brownies – more detailed instructions on that link):

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Buckeye Brownies by twocarolines.com

1 cup butter
1 cup granulated sugar
1 cup brown sugar
3 eggs
1 cup flour
3/4 cup cocoa powder
1/4 teaspoon coarse salt
1 teaspoon baking powder
1 teaspoon vanilla
Peanut Butter Layer:
2 cups powdered sugar
1/2 cup butter (room temp or softened)
8 ounces creamy peanut butter (I find the Jiff/Skippy variety work best because they don’t separate, but you could try using all natural peanut butter if you’d like)

Chocolate Ganache Layer:
2 cups chocolate chips
10 tablespoons butter

1. Preheat oven to 350 – spray or butter a 9×13 pyrex dish.  Mix all the ingredients for the brownie layer and spread into your prepared pan.  Bake for about 23-26 minutes and let cool.
2.  For the peanut butter layer, mix the butter and peanut butter until well combined then mix in the powdered sugar until it’s all combined.  I use a stand mixer because this layer gets thick so it would be tough to mix by hand.  Spread on top of your brownie layer and try to even it out pushing it into the corners etc.  Put in the fridge to cool about an hour.
3.  To make the chocolate ganache layer (it’s not really ganache, but we are going to go ahead and call it that because we’re fancy) melt the butter and chocolate chips in a saucepan until totally combined then spread over the peanut butter layer.  It will harden as the chocolate cools.  Serve at room temperature.  Side note this dessert freezes nicely, just let it come up to room temp before serving.  Enjoy!