Peanut Butter and Fudge Brownies

What do you get when you cross a fudge brownie with a peanut butter cup? Um…bliss! There are not real peanut butter cups in the recipe, however. Instead, there is a filling of extra crunchy peanut butter and a layer of milk chocolate ganache.

The original recipe called for salted roasted peanuts in the brownie batter, but I wanted to go with more chocolate flavor in the form of semisweet chocolate chips along with a little espresso powder. I made one and a half of the recipe for the filling because after all, these are Peanut Butter fudge brownies. And in keeping with the peanut butter cup theme, I chose to use milk chocolate in lieu of bittersweet or semisweet. The recipe claims that one pan makes 30 bars. Although I can easily polish off one of those 30, I find that the rich taste is better enjoyed in smaller portions. I will let you make that decision on your own. Whether you eat them slightly chilled (my preference) or at room temperature (just as good), I think you’ll find the classic milk chocolate/peanut butter combination to be a winner. The added base of fudge brownie just takes these over the top.

Peanut Butter and Fudge Brownies

By Nicole Prep: 25 minsCook: 30 minsCool and Refrigeration Time2: 2 hrs 30 minsTotal: 3 hrs 25 mins Servings: 24 brownies These decadent treats are the love child of a fudge brownie and peanut butter cup!

Equipment

• 9 x 13-inch baking pan with lid
• Hand mixer with flex beaters

Ingredients 

For the Brownies

• 6 ounces (12 tablespoons) unsalted butter
• 7 ounces semisweet chocolate,, chopped
• 3 ounces unsweetened chocolate,, chopped
• 1 ½ cups granulated sugar
• 1 ½ teaspoons pure vanilla extract
• ½ teaspoon espresso powder
• ¼ teaspoon kosher salt
• 4 extra-large eggs
• 1 cup unbleached all-purpose flour
• ½ cup semisweet chocolate chips

For the Filling

• 1 ½ cups chunky peanut butter
• 3 ounces (6 tablespoons) unsalted butter at room temperature
• 1 cup plus 2 tablespoons confectioners' sugar
• ¼ teaspoon kosher salt
• ½ teaspoon pure vanilla extract
• 1 ½ tablespoons whole milk

For the Ganache

• 2 (4.4 ounce) bars of milk chocolate, chopped
• 5 tablespoons unsalted butter

Instructions 

For the Brownies

1. Position rack in center of oven and preheat to 325ºF. Line a 9 x 13-inch baking pan with foil slings, leaving long overhang; butter foil.
2. Place the butter in a heavy large saucepan over low heat. Add the chopped chocolate and unsweetened chocolate; stir over low heat until completely smooth. Remove from heat. Whisk in sugar, vanilla, espresso powder, and salt until sugar dissolves. Add eggs one at a time. Using a rubber spatula, fold in the flour. Pour the mixture into the prepared pan, spreading evenly. Sprinkle the top of the batter with the chocolate chips. Bake until a tester inserted in the center comes out with moist crumbs attached, about 30 minutes. Transfer pan to a wire rack to cool completely.

For the Filling

1. Using an handheld mixer, beat the peanut butter and butter together in a medium bowl. Add the confectioners' sugar, salt, vanilla and milk, beating until incorporated. Spread the filling evenly over the cooled brownies.

For the Ganache

1. In a small saucepan over low heat, melt the butter and chocolate, whisking until completely melted and smooth. Drop the ganache over the filling; spread evenly to cover. Chill until set, about 1 ½ hours.

Notes

Use processed peanut butter, not natural or organic. Tip: Use the foil overhang to remove brownies from the pan and place on a cutting board. For clean slices, run the blade of a large knife under hot water for 30 seconds and wipe dry. Make one slice width-wise or lengthwise across the brownies, then rinse the knife under hot water and dry it again. Repeat the process until the brownies are sliced To Store: Bars can be covered and refrigerated for up to 5 days. Bring them to room temperature before serving.

Nutrition

Calories: 391kcal, Carbohydrates: 34g, Protein: 7g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 57mg, Sodium: 155mg, Potassium: 217mg, Fiber: 3g, Sugar: 25g, Vitamin A: 386IU, Calcium: 29mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.