recipes

Peanut Butter Brownies

pb brownies

I first tried peanut butter brownies at this cute little bakery in the basement of St Lawrence Market. I bought a massive behemoth of a brownie, intending to eat a bit for lunch and save the rest for after dinner… and then I scarfed it in a fit of midafternoon hunger. Oops.

And when I decided to replicate it a few weeks later, I decided to use my favourite brownies recipe ever. I wasn’t even a brownie person until I tried this recipe. I think I’d just had too many brownies at bake sales that had come from a mix and I was used to cake brownies. I don’t like cake, so I definitely don’t like cake brownies. But these brownies, they’re something else. They’re so fudgy and chewy. And foolproof! And I’ve now made them so many times I don’t even need to look at the recipe anymore.

pb brownies
OK, and I have to confess that this is the chocolate I use. Deb’s recipe calls for unsweetened chocolate, but for some reason I can never find it at our local grocery store! So this seems like a reasonable substitute. The secret is to wait until Shoppers has it on sale for 2 for $4 or something, so it seems less crazy to use fancy chocolate in baked goods. Although this is one of those things where if you’re going to make junk food, you should make the best damn junk food you can.

pb brownies

And from the recipe I learned the secret to not scrubbing baking dishes forever: parchment paper!

pb brownies

pb brownies

Ugh, that topping. I could eat it with a spoon.

pb brownies

pb brownies

Peanut Butter Brownies
The brownie part is inspired by Deb’s, although I’ve played around with the sugar since I use a sweeter chocolate to start with. And the peanut butter topping is based on Martha’s but I’ve aimed to make it a little less sweet and also added whole peanuts because I think they add such a nice texture to the brownies! Both recipes call for vanilla but I… don’t have any? How embarrassing. It tasted just fine without it, at least to my tastebuds!
For the brownie:
  • 100 grams dark chocolate (I used Lindt’s 90%)
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2/3 cup flour
  • a pinch of sea salt
For the peanut butter topping:
  • 1/4 cup butter
  • 1/3 cup powdered sugar
  • 3/4 cup all natural peanut butter (smooth or crunchy both work!)
  • pinch of sea salt
  • 1/2 cup raw unsalted peanuts
Preheat the oven to 350. Line an 8″x8″ pan with parchment paper, and then butter the paper so the batter doesn’t stick (this also makes washing the dish later SO much easier).

Start with the brownie batter. Melt the chocolate and butter in a double boiler over medium heat (I used a heatproof bowl instead!). Once the mixture is 90% melted, remove from the heat and stir until the residual heat melts everything else. Stir in the sugar and mix well. Add the eggs, one a time. Finally add the flour and the salt, stirring only as much as you need to get the mixture evenly mixed.

Now for the peanut butter topping, melt the butter in a small saucepan. Once the butter starts to melt, add the peanut butter since the heat makes it easier to work with. Remove from the heat once melted, add the sugar and salt.

Pour the brownies batter into the pan. Drizzle the peanut butter mixture on top and use a butter knife to drag lines through the peanut butter to create a marble of chocolate and peanut butter on top. Top with the raw peanuts. Bake for 25-30 minutes. The brownies are ready when a toothpick inserted in the center comes out clean. Let cool and then cut into squares. They’ll last for several days in a airtight container, although I usually store them in the fridge to prevent the topping from getting too melty!

pb brownies

Mmmmmmm. Yesssssss.

2 thoughts on “Peanut Butter Brownies”

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