I have a confession to make…I am not a huge peanut butter fan. Gasp…..maybe it was all the PB&J sammies I consumed as a kid, but for whatever reason it is not my fav. I do however love the combination of peanut butter and chocolate, and will consume on occasion a Reese’s Peanut Butter Cup, or two, or three. These brownies are the sweet spot of perfection. It is like a TastyKake Kandy Kake, you know those yellow cakes with a layer of peanut butter and encased in a hard chocolate coating. This is like that but with the chocolaty goodness of a brownie.
Now you could make your own brownies and not use a box mix, which is what I do when I make just simple brownies, but this recipe has all the homemade goodness from the peanut butter layer and chocolate layer, that using brownie mix from a box is perfectly fine here. But you do what makes you happy!
This is the perfect picnic dessert or a party dessert. I beta tested these with the Edison High School Varsity Lacrosse luncheon last week, at the last game of the season, as we said goodbye to our Seniors leaving us this year, and they were a huge hit! At least it looked that way through my tears of saying good-bye to some phenomenal LAX players and all around great kids!
I urge you to give these a try. These would be perfect for your next party, or backyard BBQ. One word, when you are making these for kids, I always find out about nut allergies before hand. Fortunately none of the LAX players had any nut allergy concerns as I would not have made these for such an occasion. But if you let everyone know beforehand, these Perfect Peanut Butter Brownies truly are, super easy, super delicious, and the perfect treat!
Bake brownies according to package directions, adding in 1/4 cup of semi-sweet chocolate morsels. Reserve the rest for the chocolate layer.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and peanut butter until smooth. About four minutes. Add in the heavy cream and beat well. About three minutes.
Add in powdered sugar a cup at a time, beating well after each addition. It will go from a creamy texture to a soft spongy one as seen here, similar to the consistency of Play-Doh.
Now that your brownie is fully cooled you are ready to begin topping it with the peanut butter layer.
The best way to handle the peanut butter layer is to dollop it on top of the brownie layer evenly as possible. Press down with lightly oiled hands, then take a piece of wax paper and lay it over the top and gently inch it along to cover the entire surface as evenly as possible. Then carefully remove the wax paper and smooth out with an offset spatula or your hands to prepare it for the chocolate layer.
You want it to resemble this. Now it is ready for the chocolate layer. In a small saucepan on low heat melt 6 tbsp. of unsalted butter along with one cup of semi-sweet chocolate chips. Stir to prevent burning and to combine. This should take about 4-5 minutes. Remove from stove and add in vanilla and stir. Then pour evenly over the peanut butter layer. I like to let it set up in the fridge for about 30 minutes. Remove from fridge and slice into squares. You can keep them large or cut in half and serve. Store any extras in an airtight container. Devour!!
Perfect Peanut Butter Brownies
The perefect combination of chocolate and peanut butter in a gooey and delicious brownie!
Credit: CrazySexySavor.com/Susan Mangieri-Maurath
- 1 box of brownie mix for a 9×13 baking pan, I used Betty Crocker Fudge Brownie Mix, made according to box directions
- 1 1/4 cup of semi-sweet chocolate chips divided, 1 cup and 1/4
- 2 1/4 cups of powdered sugar
- 3 tbsp. of heavy cream
- 1 tsp. of pure vanilla extract
- 1 stick plus 6 tbsp. of unsalted butter softened
- 1 cup of peanut butter, I use Skippy
- fresh mint to garnish (optional)
- In a 9×13 baking dish, spray baking spray with flour, or any baking spray so brownies will release with ease. Bake according to box directions, adding in 1/4 cup of chocolate chips to batter.
- Remove from oven and cool completely in pan, on a baking rack.
- In a stand mixer fitted with a paddle attachment, cream together 1 stick of unsalted butter and 1 cup of peanut butter, until combined and smooth. Add in the heavy cream and mix well about two minutes. Scrape down bowl with rubber spatula and add in the powdered sugar, a cup at a time, mixing well after each addition. The mixture will start of creamy, and end up crumbly and soft with a texture similar to Play-Doh. This is exactly what you want.
- When brownies are completely cooled with lightly greased hands, begin to layer peanut butter mixture over the brownie surface. Pat down lightly to allow the mixture to adhere. I have found that after I get all of the mixture down in an even layer, a sheet of wax paper on top helps to firmly adhere the peanut butter mixture, I then take an offset spatula and pat it down one last time and it gives the layer the perfect finish for the chocolate glaze.
- In a small saucepan on low heat, add in the remaining 6 tablespoons of butter along with the cup of chocolate chips. Melt over low heat completely. About three or four minutes. Do not let it burn. When chocolate is fully melted, pour evenly over the brownie and peanut butter layer. To ensure the chocolate sets, I like to put it in the refrigerator for about 30 minutes. It will then be cool enough and firm enough to cut into slices and serve. Devour!
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