Decadent Chocolate and Peanut Butter Brownies

Craving a decadent epicurean treat? Love the combination of chocolate and peanut butter? Well, look no further. This recipe will satisfy all your sweet tooth needs. Best of all, it's super easy to make, and will impress your family and friends.

So, get out that mixer, soften the butter, and let's get baking!

Ingredients

Brownie Base

2 eggs

1 cup granulated sugar

1/2 cup (1 stick) butter, melted

1 teaspoon vanilla extract

2/3 cup all-purpose flour

6 tablespoons of cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

Peanut Butter Cream

1/4 cup butter (1/2 stick), softened

1/4 cup creamy peanut butter

1 cup of powdered sugar

2-3 tablespoons milk or heavy cream

Chocolate Glaze

1 cup semi-sweet chocolate chips

1 cup heavy cream

Equipment

• 8 x 8 x 2 - inch, square baking pan
• measuring cups
• measuring spoons
• assorted bowls (small to medium)
• small & medium saucepan
• whisk
• bowl scraper
• fine mesh strainer
• stand mixer or handheld electric mixer (optional)

Step 1

Preheat oven to 350°. Grease a 8 x 8 x 2 -inch baking pan with vegetable shortening; set aside.

Step 2

Melt butter in small saucepan; set aside and allow to cool slightly.

Measure out the flour, cocoa powder, baking powder and salt. Add the flour to a medium sized bowl. Using a fine mesh strainer, sift the cocoa powder into the flour. Add the baking powder and salt to the flour and cocoa powder; whisk to combine.

In a medium mixing bowl add sugar, melted butter, and vanilla. Whisk until well combined. Add eggs and whisk well.

Add the flour and cocoa powder to the butter and egg mixture. Stir with a large spoon until well combined.

Spoon mixture into prepared pan. Smooth evenly to the edges with a spatula.

Bake 25-30 minutes or until a toothpick inserted near center comes out clean.

*Take care not to over bake*

Cool completely on wire rack.

Using a stand mixer, or large mixing bowl and hand held mixer, add softened butter and beat on low-medium speed until butter is smooth. Add peanut butter and beat until combined. Add powder sugar and milk or cream and beat until smooth and of spreading consistency.

*You may need 1-2 tablespoons more milk or cream to make a smooth spreadable consistency*

Using a spatula, spread the peanut butter cream on top of completely cooled brownie base. Refrigerate until well chilled.

In a medium saucepan, add heavy cream and chocolate. Heat mixture over medium-low setting, stirring frequently until chocolate is melted and mixture is smooth. Remove from heat and cool for about 7-10 minutes.

Spread slightly cooled chocolate mixture onto completely chilled peanut butter cream. Refrigerate until chocolate glaze is set and dessert is completely chilled.

Cut into 9 or 12 pieces and enjoy!

*Will keep about a week in the fridge. If they last that long!*