Peanut Butter Brownies

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
Printable Recipe


Ingredients


Batter

• 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

Filling

• 4 tbsp butter, melted
• 1/2 cup confectioners' sugar
• 3/4 cup smooth peanut butter
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Directions

• 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

Dulce de Leche Brownies

I had some more Dulce de Leche left in the fridge and was looking for something to make with it when I stumbled on Dave Lebovitz' recipe for Dulce de Leche brownies. (who coincidentally created these for the same reason)

With nearly two chocolate bars in these brownies, they are dense and chocolatey. Three days later they were still incredibly moist. The DLD takes them over the top in sweetness though and trust me when I say these are best served with nothing but a big, tall glass of milk. 

Ingredients

• 8 tbsp butter, cut into pieces
• 6 ounces bittersweet or semisweet chocolate, finely chopped
• 1/4 cup unsweetened Dutch-process cocoa powder
• 3 large eggs at room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 1 cup flour
• 1 cup Dulce de Leche
• optional: 1 cup toasted pecans or walnuts, coarsely chopped

Directions

• Preheat the oven to 350 degrees.
• Grease an 8-inch square pan with butter.
• Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, then the flour. Mix in the nuts, if using.
• Scrape half of the batter into the prepared pan and drop half of the Dulce de Leche, evenly spaced, over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drop spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly. (don't do too much swirling as you want some globs of it all over)
• Bake for 40 to 45 minutes. The brownies are done when the center feels slightly firm. Remove from the oven and cool completely.

Recipe from Dave Lebovitz

Best-Ever Brownies with Million Dollar Icing

The classics never go out of style and I believe the same can be said for a good brownie recipe. My mom cut this recipe out of a newspaper in the 1970s and its the same recipe she's been using ever since. They're moist and delicious filled with chopped walnuts, but what makes this recipe really special, is the icing. It's like silk. Decadent and smooth, it certainly takes the cake on these brownies.

One word of warning though, brownies can get dry very quickly so be sure to watch and test  after about 20 minutes.

Ingredients

Brownies

• 1 cup butter, melted
• 1 cup sugar
• 1 cup brown sugar
• 3/4 cup cocoa
• 3 eggs
• 1 cup flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp vanilla
• 1 cup chopped walnuts

Icing

• 1/2 cup soft butter
• 1 cup icing sugar
• 2/3 cup cocoa
• 1 tsp vanilla
• 2 tbsp milk or cream
• 2 tbsp hot coffee

Directions

Brownies

In a large bowl, melt butter and add white sugar, brown sugar and cocoa.

Beat in eggs, one at a time.

In a separate bowl, blend flour and baking powder and fold in -- by hand -- into the butter and sugar mixture.

Add vanilla and walnuts by hand.

Bake in a buttered 9 x 13 pan at 350 degrees for 25 minutes.

Icing

In a mixing bowl, combine butter, sugar and cocoa and mix until smooth.

Add vanilla, milk/cream and hot coffee.

Mix further until like silk.

Spread over cooled brownies. It looks like it won't be enough, but it will cover the pan with a little left over to taste while icing!

Download the printable recipe for Best-Ever Brownies and Million Dollar Icing