I’ve always had a soft spot for the combination of peanut butter and chocolate. I totally missed the boat on National Peanut Butter Day (it was on January 24th) so I decided to make these the following weekend because I’m always looking for an excuse to make (and you know, eat) peanut butter and chocolate.
These are rich. I’m not kidding around here – they’re really rich. And I’m not going to bore you with anymore chatter. Just make these. Now.
PB + C: Peanut Butter Frosted Cocoa Brownies
[Makes 16 brownies]
10 tablespoons unsalted butter
1 cup sugar
3/4 cup Dutch-process cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup flour
6 tablespoons butter, softened
3/4 cup smooth peanut butter
1 1/4 cup powdered sugar
Chocolate shavings (optional, for garnish)
1) Preheat oven to 325° F.
2) Line an 8-inch square baking pan with parchment paper. The easiest thing to do is tear off a sheet that is long enough to give a little overhang on each side and slice it in half, laying each half in opposite directions so that the paper hangs off all four sides. Spray paper with baking spray to keep it from sticking.
3) Using a double broiler with about 1/2 inch simmering water in the bottom, add butter, sugar, cocoa and salt to the top bowl. Stir to mix ingredients over medium heat until butter is melted – it will have the texture of a wet sand. Remove from heat.
4) Stir mixture as it cools and add eggs, one at a time. The mixture will appear shiny – stir until completely smooth.
5) Add vanilla and flour, stir until completely combined.