Peanut Butter Brownie Recipe

Peanut Butter Brownie Recipe

Commercial peanut butter, not natural peanut butter, works best in this recipe!

• Nonstick Cooking Spray
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, melted and cooled
• 1 1/2 cups packed brown sugar
• 1/2 cup crunchy peanut butter
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup chopped salted peanuts
• 1/2 cup peanut butter chips (optional)

1. Position an oven rack in the middle of your oven and preheat the oven to 350F degrees. Line a 13x9-inch baking pan with foil, letting foil extend on two sides to form handles. Spray the foil with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well blended; set aside.
3. In a large bowl, whisk together the butter and brown sugar.
4. Whisk in the eggs and vanilla until well blended.
5. Whisk in the peanut butter until well blended.
6. Add the flour mixture, and stir just until it is incorporated.
7. Stir in peanuts and peanut butter chips (if using) just until they are distributed through the batter.
8. Scrape dough into the prepared pan and spread evenly.
9. Bake just until a tooth-pick inserted in center comes out with a few moist crumbs, about 30 minutes.
10. Remove from the oven and place the pan on a wire rack. Allow the brownies to cool completely in the pan.
11. When ready to serve, lift the slab of peanut butter brownies from the pan, using foil handles and transfer to a cutting board. Cut into desired size and shape peanut butter brownies.

This brownie recipe makes one 13x9-inch pan of Peanut Butter Brownies

Crunchy Peanut Butter Brownies Recipe

• 1 1/2 cups unsalted peanuts
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups packed light brown sugar
• 1 cup creamy peanut butter
• 1/4 pound unsalted butter, cut into 1-ounce pieces
• 1/4 cup dark corn syrup
• 4 large eggs
• 1 teaspoon vanilla extract

Chocolate Ganache Topping

• 3/4 cup heavy cream
• 6 ounces semisweet chocolate, chopped into 1/4-inch pieces
• 1 cup semisweet chocolate chips
• 1 cup peanut butter chips

Prepare the Brownies:

1. Position an oven rack in the middle of your oven and preheat the oven to 325F degrees.
2. Toast the peanuts on a baking sheet in preheated oven until golden brown, about 10 to 12 minutes.
3. Cool the peanuts to room temperature before chopping by hand into 1/4-inch pieces. Set aside.
4. Sift together the flour, baking powder and salt into a bowl.
5. In a mixing bowl combine the light brown sugar, peanut butter, unsalted butter, and corn syrup and beat on medium for about 4 minutes. Scrape down sides of bowl and beat on medium for 2 more minutes.
6. Add the eggs, one at a time, and vanilla extract beating on medium for 1 minute.
7. Slowly add the sifted flour mixture while beating on low speed, just until incorporated.
8. Stir in 3/4 cup of the chopped peanuts (the remaining are for the topping) until well combined.
9. Scrape brownie batter into a 13x9-inch non-stick baking pan and spread evenly.
10. Bake on center rack in oven just until a tooth-pick inserted into center comes out clean, about 35 minutes.
11. Remove from the oven and place the pan on a wire rack and allow to cool to room temperature.

Prepare the Chocolate Ganache Topping:

1. Place the chopped semisweet chocolate pieces in a mixing bowl.
2. Heat the heavy cream in a saucepan over medium-high heat and bring to a boil.
3. Pour the boiling cream over the chocolate and stir with a whisk until smooth.

Topping the Brownies:

1. Pour the ganache over the cooled brownies. Use a cake spatula to spread the ganache evenly over the entire surface of the brownies.
2. Combine the chocolate chips, peanut butter chips and remaining 3/4 cup chopped peanuts in a bowl and mix together.
3. Sprinkle the chips and nut mixture evenly over the ganache.
4. Refrigerate the brownies for 1 hour before cutting, as this will make the ganache layer firm enough to cut.
5. Use a serrated knife to cut the brownies into desired size and shape.
6. For a clean cut, run the knife under hot water and wipe dry before making each cut.
7. Serve immediately or store in an airtight container.

This brownie recipe makes one 13x9-inch pan of Crunchy Peanut Butter Brownies