Chocolate and Peanut Butter Brownies with just a thin layer of peanut butter topped with a gooey chocolate topping and Reese cups, a perfect combination.
Taylor brought a friend home for dinner and of course I had to make a dessert they could take back with them. I like peanut butter but I would rather it not be the prevailing flavor in a dessert. This recipe uses a thin layer in the frosting but none in the brownie itself. You then top it all off with a chocolate gooey layer which makes these a little messy but worth it. I would suggest refrigerating these before cutting them or you’ll get the gooey peanut butter chocolate frosting all over everything and trust me you don’t want to loose any of it. These take a couple of extra steps so you might not want to make them if you need them right away. They are definitely worth the extra steps. Don’t forget the chopped up Reese’s on top.
I got rave reviews from college students, adults and my favorite kindergarten and first grade taste testers.Print
Chocolate and Peanut Butter Brownies
- Category: Dessert
- 12 tablespoons butter
- 3 ½ ounces semi sweet chocolate
- ¾ cup flour
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla
- ⅔ cups chocolate chips
- PEANUT BUTTER FILLING
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 tablespoon coconut oil
- GANACHE TOPPING
- 8 ounces milk chocolate
- ½ cup heavy cream
- 1 ½ cups peanut butter cups, chopped
- Preheat oven to 350º. Spray a 9×13 inch baking pan with non-stick spray.
- Brownies: Add butter and chopped chocolate in a microwave safe bowl and microwave until melted, 30-60 seconds. Once the chocolate is semi-melted, stir constantly to melt the rest. Set aside and allow to cool for five minutes.
- In a small bowl, whisk together the melted butter-chocolate mixture and granulated sugar. Whisk in the beaten eggs, and egg yolk and vanilla, stirring until smooth. With a large spoon, mix in the dry ingredients until combined. Stir in the chocolate chips. Add batter to the baking dish. Bake until the brownies are set and no longer jiggly in the middle, 20-25 minutes. Remove and let them cool for 30 minutes.
- Peanut Butter filling: Stir together the melted peanut butter, powdered sugar, and coconut oil until smooth. The peanut butter will be warm and melt the coconut oil, so stir until melted. Pour over the brownies, using a spatula to spread it over the top. Let cool completely until firm, 20 minutes.
- Ganache: Add the chocolate to a large bowl. Heat the cream in a small saucepan over medium heat just until it bubbles around the edges. Remove the cream from the heat and pour it over the chocolate. Let the mixture stand for 30 seconds, then stir continuously until the chocolate melts and a smooth ganache comes together 1-2 minutes. Pour it all over the top of the brownies, then cover it with the chopped peanut butter cups. Let the brownies sit for 30 minute before cutting. (Refrigerate until cool enough to cut)
- Seriously Delish