It’s a new week, and that means new treats! Last week’s theme of cream-filled desserts was a hit, and I want to keep that positive energy going by introducing a new theme for the new week. Without further ado, this week’s theme is…. Brownie Mania!!
Brownies are versatile and universally enjoyed, so they make the perfect canvas for creative baking! If you all haven’t realized yet, I am a HUGE chocolate peanut butter fiend – it shouldn’t surprise anyone that my first iteration of most desserts incorporate peanut butter in one way or another. That being said, to kick off Brownie Mania it was only fitting that I whip up some Ultimate Chocolate Peanut Butter Brownies!
I love love love this brownies. I used to exclusively make boxed brownies (because they are deeeeelicious) until this recipe came in to my life and I realized that making brownies from scratch is not as painful as I once imagined. This brownie is more on the fugdy end of the brownie spectrum yet no so dense that it cakes in your mouth. I love to top it with peanut butter icing (shocker, I know) and throw Reese’s Peanut Butter Chips into the batter for those extra delicious peanut buttery bites.
I took a batch of these to work with me today and the number of “mmm’s”, “yum’s” and people coming back for seconds or thirds (you know who you are, don’t be ashamed!) make me think it’s not just me … this brownie recipe is GOOD.
Give it a try for yourself and leave me a comment to let me know how they turn out! Happy baking!
- 10 tbsp. unsalted butter
- 1¼ c. granulated sugar
- 1 c. unsweetened cocoa powder (I use Ghirardelli Premium Baking Cocoa)
- ½ tsp. kosher salt
- 1 tsp. vanilla extract
- 2 eggs
- ½c. all-purpose flour
- ½ c. Reese’s Peanut Butter Chips
- ¼ c. vegetable shortening (Crisco original shortening)
- ¼ c. unsalted butter, softened to room temperature
- 2 tbsp. peanut butter (I use Jif Peanut Butter)
- 1 c. powdered sugar
- 1 c. marshmallow creme
- 1 tsp. vanilla extract
- Preheat the oven to 325°
- Line the bottom of a square 8” baking pan with parchment paper – spray with cooking spray.
- Using the double-broiler method, combine butter, sugar, cocoa powder and salt in a medium-sized saucepan or heat-safe bowl.* Melt and mix ingredients together, stirring often and until butter is completely mixed in. The batter should look grainy and thick.
- *Don’t have a double-broiler? Add about 1 in. of water to a pot and bring to a boil. Place a heat-safe bowl on top of the pot (make sure it fits securely!), add ingredients and follow the step above.
- After combined, remove from heat and let sit 5-10 min. to cool.
- Using a hand mixer add the eggs 1 at a time, mixing well after each addition.
- Add vanilla and mix on medium.
- Add flour in 2 batches, mixing well after each addition and scraping the side of the bowl well.
- Mix on high 2 minutes before stirring in Reese’s Peanut Butter Chips by hand.
- Bake 30 minutes, or until a toothpick comes out mostly clean (no wet batter should be present, but some cakey residue is okay!)
- Let sit for 5 minutes before removing the brownie from the pan (it should remain on the parchment paper) and transferring to a cooling rack.
- Let cool completely before frosting.
- In a mixer, combine softened butter and shortening and mix until creamy. Scrape the edges of the bowl at least once.
- Combine the rest of the ingredients and beat on medium-high until well mixed.
- Frost the top of the brownie, spreading the icing to the edges.
- Sprinkles or chopped Reese’s Cups are a perfect finishing touch!