The combination of peanut butter and chocolate is old as *fill in the blank*, yet it never amazes me how amazing it is, as redundant as it sounds. Even here, where dulce de leche rules, especially with chocolate, these fudgy peanut butter
brownies were the belle of the ball way after the pan had only some crumbs left.
In between bites and full mouths, I could hear comments like ‘what is this??’ or ‘I had never tasted anything like this’ … someone even added a dollop of dulce de leche on top and suddenly I had a shadow following me around the office asking for an encore (not the recipe mind you, just another batch ‘whenever you feel like baking them again’), – dulce de leche nation as I was saying – btw, add some dulce de leche as a filling to your next simple chocolate cake and you willunderstand why we’re such die hard fans of that combination.
somewhat organized, boommm, something comes up and changes it.
- 2 oz. (60g) unsweetened chocolate, coarsely chopped
- 2 oz. (60g) semi-sweet chocolate, coarsely chopped
- ¾ cup (170g) unsalted butter
- 1¾ cups (350g) sugar
- 3 eggs, room tº
- 1 Tbs. vanilla extract
- 2 Tbs. unsweetened cocoa powder
- 1 cup (140g) all-purpose flour
- ½ cup peanut butter
- 2 Tbs. (30g) butter, melted
- ⅓ cup powdered sugar
- ½ teaspoon vanilla
- 2 or 3 Tbs cream
- Preheat oven to 350ºF / 180ºC. Line a 9x9-inch square pan with and spray the sides that aren’t lined.
- Melt the two chocolates and butter together in a large glass bowl. I do it in the microwave oven, stirring every 30 seconds, until chocolate is smooth. You can do it over a pot of boiling water, careful the bottom doesn’t touch the water.
- Stir in the sugar. Then add the eggs, vanilla, and cocoa. Stir well until you have a smoother batter.
- Add flour and mix carefully. Spread batter in prepared pan.
- In a medium bowl, stir together peanut butter, melted butter, powdered sugar, vanilla and cream. Drop spoonfuls on top of the brownie base, then swirl with a knife, making sure you leave whole chunks of peanut butter mix intact. Otherwise it all blends together and it’s not the same.
- Bake for about 30 minutes, until a tester 2 inches from the outside of the pan comes out clean. Let cool on a wire rack completely before cutting.
barely adapted from Crazy for Crust