These Chocolate and Peanut Butter Brownies are not for the faint of heart! They are ultimate dessert status and full of all things chocolate and peanut butter. They are a dark chocolate brownie with chocolate chips covered with Peanut Butter Filling, then topped with a semi-sweet chocolate ganache and THEN topped with mini Peanut Butter Cups! seriousness, I am not personally a fan of the two flavors but, these are just lovely and so very yummy!
Do you have a tooth ache yet just reading about these joyful thangs? My Chocolate and Peanut Butter Brownies were inspired by a slice of cake I had in Raleigh one day. These brownies are something out of a Peanut Butter & Chocolate lovers dreams. They are over the top and take some patience but, worth every single moment.
The recipe is posted below but, I want to point out a few changes I made simply for personal preference and what I had available in my kitchen:
- I used Milk Chocolate Chips in the brownies -the recipe didn’t specify a type but, it made sense to me.
- I used a combination of 72% dark chocolate & 53% bittersweet instead of semi sweet for the ganache so I added another 1/4 cup of heavy cream to mine to keep it creamy
- I used King Arthur Flour’s Black Cocoa Powder because I wanted to make sure they looked as rich as they taste
- The mini Reese’s cups are in abundance in my kitchen because I tend to purchase small things over the larger ones. I guess for reasons just like this.
- Instead of Coconut oil I added unsalted butter because I still haven’t caught on to the coconut oil trend.
- Thank yourself later and cover the pan in parchment so you can flip them out easily and avoid breaking them.
Once they baked up I let them cool for about 20 minutes and once I flipped them out I was ready to eat them honestly. These brownies are good right where they are if you chose to not add the peanut butter & ganache & peanut butter cups… but, do it cause it’s so worth it at least once!
Once they have cooled you’ll be ready to add the Peanut Butter! I microwaved mine for about 45 seconds I think.
If you’re smarter than me you will make your ganache while those are cooking so it’s had plenty of time to cool down and you can eat them sooner. My poor friend who was visiting from out of town waited hours for me to finish them because that’s how my brain works! I move at a crazy unique pace in the kitchen…I’ll leave something to cool and go do a load of laundry or go write another blog post haha.. should I be worried? Do I suffer from ADD?
The smell of these brownies is just as good as the flavor btw. After you pour the ganache give it about 8 minutes to settle and put the peanut butter cups on top. Just set them in good and random because you cannot do it wrong.
The hardest thing about these brownies is the waiting to cut them so they don’t fall apart or get all over your clothes. Once you’ve made them you need to let them marry & be completely cool for about 30 long minutes.
Sigh. They are so good and if I am 100% honest I don’t like PB & Chocolate as much as the average person but, I could’ve eaten these for days.
I am sure a lot of us have a long weekend coming with Easter so I hope you will use a spare afternoon and make these beauties. Tell me all about it and if you want to ship me one because I miss them & would love another.
Happy Wednesday my friends. PS. Don’t forget the GIVEAWAY which ends soon! It’s a post back & I hope you will enter to win the package of goodies!
Chocolate & Peanut Butter Lover’s Brownies
Serves 10 to 12 • Time: 1 1/2 hours
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces 3 1/2 ounces semisweet chocolate, chopped
3/4 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 large eggs plus 1 egg yolk, lightly beaten 2 teaspoons vanilla extract
2/3 cup chocolate chips
PEANUT BUTTER FILLING:
1 cup creamy peanut butter, melted 1/2 cup powdered sugar
1 tablespoon coconut oil
8 ounces milk chocolate, chopped
1/2 cup heavy cream
1 1/2 cups chopped peanut butter cups
1. Preheat the oven to 350oF. Spray a 9×13-inch baking dish with nonstick spray. 2. For the brownies, add the butter and chopped chocolate to a microwave-safe bowl
and microwave until melted, 30 to 60 seconds. Once the chocolate is semi-melted, stir constantly to melt the rest. Set aside and allow the mixture to cool for 5 minutes.
3. In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
4. In a large bowl, whisk together the melted butter-chocolate mixture and
granulated sugar. Whisk in the eggs, egg yolk, and vanilla extract, stirring until a smooth batter forms. With a large spoon, mix in the dry ingredients until combined. Stir in the chocolate chips. Add the batter to the baking dish. Bake until the brownies are set and no longer jiggly in the middle, 25 to 30 minutes. Remove from the oven and let them cool for 30 minutes.
5. For the peanut butter filling, stir together the melted peanut butter, powdered
sugar, and coconut oil until smooth. The peanut butter will be warm and melt the coconut oil, so stir until melted. Pour the filling over the brownies, using a spatula to spread it around the top. Let cool completely and firm up, 20 minutes.
6. For the ganache, add the chocolate to a large bowl. Heat the cream in a small
saucepan over medium heat just until it bubbles around the edges. Remove the cream from the heat and pour it over the chocolate. Let the mixture stand for 30 seconds, then stir continuously until the chocolate melts and a smooth ganache comes together, 1 to 2 minutes. Pour it all over the top of the brownies, then cover it with the chopped peanut butter cups. Let the brownies sit for 30 minutes before cutting.
7. The brownies will stay fresh for 2 to 3 days at room temperature if covered with a layer of plastic wrap and aluminum foil. I like to keep mine in the fridge—they keep a few days longer.