Tuesday, September 13, 2011

Fudgy Peanut Butter Brownie Bars


So like these brownies weren't the most amazing, fudgy, rich, decadent things ever, Anne Thornton had to make them even more off the charts by adding a peanut butter buttercream and a chocolate ganache topping!  This peanut butter buttercream is probably one of the most amazing things on Earth!  I could eat it all day and night for the rest of my life.  I honestly had trouble spreading it over the brownies because I just wanted to eat it with a spoon.  I want to just add it to or in or on everything now.  This was probably one of the richest desserts I've ever made.  Granted, I should have used a bigger pan so my bars weren't so thick but I didn't and they were pretty huge and quite heavy.  I also didn't use the peanuts that were called for in the recipe as my household isn't big on nuts in anything so I opted to not use them.  Anne Thornton has done it again with another absolutely amazing recipe that you just must try!  These brownies are amazing but the buttercream is to die for!


Fudge Brownies

1 1/4 sticks unsalted butter, plus more, softened, for pan
1 cup unsweetened natural cocoa powder
1/2 teaspoon salt
1 1/3 cups sugar
1 1/4 teaspoon pure vanilla extract
2 eggs, at room temperature
2/3 cup all-purpose flour
My daughter desperately waiting for the "go ahead".
1 1/2 cups bittersweet chocolate chips 

Preheat oven to 350 degrees.  Melt butter in a saucepan on medium-low heat.  Once melted add in the cocoa, sugar and salt and stir until the sugar has dissolved completely.  It should start to look a bit like the start of fudge.  Turn off heat and allow to cool a bit.  Add in vanilla and eggs and whisk until combined.  Pour flour into the chocolate mixture and whisk until just combined.  Add in the chocolate chips. Grease a pan, 9x13 or to make it easier to get the brownies out line with parchment paper or aluminum foil and then grease that.  Bake 20-25 minutes or until edges are done, the center will still look a bit underdone.  If you want to cook it more that is fine, I like mine still a bit gooey.  Then cool completely.  I prefer to refrigerate mine until completely set.  Slice and serve.  YUM! 


Peanut Butter Buttercream Layer:

1 cup creamy peanut butter (don't use old-fashioned or natural)
1/2 stick unsalted butter, at room temperature
1 cup powdered sugar

1/4 teaspoon salt
1 1/4 tablespoons milk
1 teaspoon pure vanilla extract 

While the brownies are cooling make the buttercream.  For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it's fully blended.  Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. 



2 cups semisweet chocolate chips
7 tablespoons unsalted butter

    For the ganache:  Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so. 

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    Sweet as Sugar Cookies


    1. Kids are like vultures when waiting around for brownies or cookies! These look amazing! Please link them to http://notyourordinaryrecipes.blogspot.com/2011/09/sunday-supper-stumble.html