Recipe: Chocolate and Peanut Butter Lover's Brownies

CHOCOLATE AND PEANUT BUTTER LOVER'S BROWNIES
"I'm pretty sure we've been over this. Chocolate and peanut butter - is there any better combo? I don't think so."



FOR THE BROWNIES:
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
3 1/2 ounces semisweet chocolate, chopped
3/4 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 large eggs plus 1 egg yolk, lightly beaten
2 teaspoons vanilla extract
2/3 cup chocolate chips

FOR THE PEANUT BUTTER FILLING:
1 cup creamy peanut butter, melted
1/2 cup powdered sugar
1 tablespoon coconut oil

FOR THE GANACHE TOPPING:
8 ounces milk chocolate, chopped
1/2 cup heavy (whipping) cream
1 1/2 cups chopped peanut butter cups

TO MAKE THE BROWNIES:
Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick spray.

Add the butter and chopped chocolate to a microwave-safe bowl and microwave until melted, 30 to 60 seconds. Once the chocolate is semi-melted, stir constantly to melt the rest. Set aside and allow the mixture to cool for 5 minutes.

In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

In a large bowl, whisk together the melted butter-chocolate mixture and granulated sugar. Whisk in the eggs, egg yolk, and vanilla extract, stirring until a smooth batter forms.

With a large spoon, mix in the dry ingredients until combined. Stir in the chocolate chips. Add the batter to the prepared baking dish.

Bake until the brownies are set and no longer jiggly in the middle, 25 to 30 minutes. Remove from the oven and let them cool for 30 minutes.

TO MAKE THE 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 the filling over the brownies, using a spatula to spread it around the top. Let cool completely and firm up, 20 minutes.

TO MAKE THE GANACHE TOPPING:
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 to 2 minutes.

Pour the ganache all over the top of the brownies, then cover it with the chopped peanut butter cups. Let the brownies sit for 30 minutes before cutting.

The brownies will stay fresh for 2 to 3 days at room temperature if covered with a layer of plastic wrap and aluminum foil. I like t o keep mine in the fridge - they keep a few days longer.

Makes 10-12 servings
Used by permission to Recipelink.com from Houghton Mifflin Harcourt
Adapted from source: Seriously Delish by Jessica Merchant