Some things just go together. Frauline Maria and Captain Von Trapp. Crossword puzzles and pencils. Puggles and vacuums. Chocolate and peanut butter.
Last night I was craving something sweet, but being in a minor food rut, I didn't have too much in my cupboards to draw from. So I turned to Martha Stewart and her many brownie options and found just one where I had everything. And this, is how peanut butter brownies came to be.
Now, I'll tell you, there is a lot of peanut butter in these. I would argue, they are 40% peanut butter and 60% brownie, so you have to be committed to this flavour combination. I wholeheartedly am, so I proceeded and didn't look back. The result is a rich and very sweet treat, to be enjoyed with a tall glass of milk or a steaming hot cup of tea. It hit the sweet spot and then some. Even my peanut-butter loving puggle wanted some. Sorry Cooper, these are just for mom. And dad. And any guests. But not for puggles.
Peanut Butter Brownies
Makes one 9x9 pan
- 8 tbsp butter, cut into small pieces
- 2 ounces unsweetened chocolate, coarsely chopped
- 6 ounces semisweet chocolate, coarsely chopped
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 4 tbsp butter, melted
- 1/2 cup confectioners' sugar
- 3/4 cup smooth peanut butter
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- Preheat oven to 325 degrees F. Line a 9x9 square pan with parchment paper, allowing two inches to hang over the sides.
- Make the batter: Put the butter and chocolate in a heatproof bowl over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together the flour, baking powder and salt in a separate bowl and set aside.
- Whisk the granulated sugar into the chocolate mixture. Add the eggs and whisk until the mixture is smooth. Stir in the vanilla. Add the flour mixture stirring well until incorporated.
- Make the filling: Stir together the butter, confectioners' sugar, peanut butter, salt and vanilla in a bowl until smooth.
- Pour one-third of the batter into the prepared pan and spread evenly with a rubber spatula. Place dollops of filling on top of the batter. Drizzle the remaining batter on top and gently spread to fill the pan. Place dollops of remaining filling on top.
- With a butter knife, gently swirl the filling into the batter running the knife lengthwise and crosswise through the layers.
- Bake about 45 minutes; until a cake tester comes out with a few crumbs but is not wet.
- Let cool slightly in the pan. Lift out brownies and let cool on a wire rack before cutting into squares.
Recipe from Martha Stewart: The New Classics