Peanut Butter Brownies. Sold.
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Me being me, ended up tweaking the original recipe a little bit. But if you love this recipe, you should definitely buy 100 Cookies – The Baking Book for Every Kitchen. Pretty self-explanatory on what you’re going to find inside, but this book is worth it! A goldmine of my favorite dessert: cookies (and brownies).
For this recipe, I followed her directions making her original “Favorite Brownie” recipe for the bottom, subbing in some semisweet chocolate in place of some of the bittersweet.
Same with the peanut butter filling. I just did what the lady said. But, that’s where I fell off course.
I opted to use rice crispies instead of cacao nibs simply because I wanted to. And then, instead of a plain chocolate ganache layer, I upped the ante with Nutella because go big or go home.
And that’s all the explanation I really need to do. The rest is up to you! These aren’t hard… Just a little bit of TLC and time is all. Be sure to buy the cookbook for the original!
Peanut Butter Crunch Brownies
Ingredients:
For the brownies:
1 C. + 2 T. flour
¾ tsp. salt
½ tsp. baking powder
4 eggs, at room temperature
½ C. sugar
½ C. brown sugar
½ C. canola or vegetable oil
2 tsp. vanilla
1 stick butter, softened
4 oz bittersweet chocolate bar, chopped
4 oz semisweet chocolate bar, chopped
¼ C. cocoa powder
For the peanut butter filling:
1 ½ C. creamy peanut butter
½ C. powdered sugar
4 T. butter, softened
½ tsp. vanilla
pinch of salt
Rice Crispies (original recipe calls for cacao nibs)
For the Nutella filling:
1 ½ C. Nutella
¼ C. powdered sugar
¼ C. heavy cream
Directions:
1. Preheat oven to 350. Grease a 9x13 pan and line with parchment paper.
2. In a small bowl, mix the flour, salt, and baking powder.
3. In a stand mixer, add the sugars, eggs, oil, and vanilla.
4. Melt the butter and chocolate together on the stove or microwave. Stir until well combined and smooth, do not burn!
5. Add the chocolate to the sugar mixture and mix well. Then stir in cocoa powder. Then add the flour mixture, slowly.
6. Pour the batter into the pan and bake for 25-27 minutes. The sides will be set and a toothpick should come out not wet, but gooey-cakey-crumbly. That’s a culinary term.
7. Let the brownie cool completely before moving to the next step.
8. Mix the peanut butter filling together in a bowl and layer onto the brownies with an offset spatula. Sprinkle on your choice of crispy crunchies and pop the brownies into the freezer for 15 minutes to harden up.
8. Mix the Nutella filling ingredients, and carefully layer on to the top smoothing the layer with your offset spatula.
9. Let the brownies set to further solidify if you can wait! Or just remove from the pan with the parchment paper and cut into squares and enjoy!
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