Chocolate Peanut Butter Brownies
Alright, these were just incredible. I found the recipe at Making Life Delicious, but I changed a few things here and there. Anyway here we go!
First—the brownie layer. Now the batter is especially tasty, so I recommend not having a taste until AFTER you’ve filled your pans so that you actually get some in the pan.
However, after coming out of the oven, they probably won’t look like your typical brownie. In fact, I was a bit worried. They were much lighter than I expected and the top seemed a little crispy while the insides were still quite soft, but that’s okay.
^They’ll look like that. Next, let those cool and make your peanut butter layer. Again, very tasty. WAY good enough to just eat straight out of the bowl. Resist. You’ll probably have some extra. Spread this on your cooled brownies.
Now on to the chocolate layer. I used Hershey’s Dark Cocoa Powder in my frosting, and to be honest, I didn’t like it that much when I tasted it. But I was relieved to find it was much better combined with the other layers.
Finally, after about 2 and a half sticks of butter or so….the Reeses! I cut them up into halves or quarters or…whatever happened when I tried to cut a miniature Reeses. And just throw them all over the place.
And by this time you’ve put a lot of work into these brownies, so by all means, enjoy one yourself. They’re extremely messy but even more delicious. Have milk nearby.
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup semisweet chocolate (I used chocolate chips)
- 1 1/4 cups sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup all purpose flour
Peanut Butter Layer
- 1 cup peanut butter (not natural or old-fashioned)
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, softened
- 1/4 cup cocoa powder
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons whole milk
- As many peanut butter cups as you want, I probably used about 25 mini Reeses cut up
Preheat oven to 350 degrees. Grease and flour two 8x8 inch square pans. Melt butter and chocolate in a double-boiler (a pan suspended above (not touching) another pan which contains boiling water).
Stir until chocolate is melted. Then pour into bowl and beat in the sugar followed by the eggs, vanilla extract and kosher salt. Gradually add the flour and stir until combined. Spread the batter in the prepared pans. Bake about 22-25 minutes, but be sure not to overbake!
Next layer! Beat together the peanut butter and 1/4 cup softened unsalted butter in medium bowl. Then, beat in the powdered sugar, milk and vanilla. The mixture should be very spreadable. If, for some reason, it isn’t, incorporate a little more milk. Spread over your brownies.
To make the chocolate frosting, beat together all of the ingredients in a bowl. When the frosting looks like frosting, spread it over the peanut butter layer. Finally, sprinkle with Reeses and enjoy!