I probably don’t need to say it, but holy decadent, batman!

I had these beautiful brownies bookmarked over at Loves to Eat for the longest time, just waiting for an excuse to make them. I figured Labor Day, and specifically my friend Lynn’s party, was good enough for me. As an added bonus, other people would be at this party, ensuring I wouldn’t eat the entire pan myself. Thanks, other people.

These remind me of the chocolate peanut butter cake I’ve made, but with much less effort and time expenditure. But the payoff is still awesome. The brownie base is super fudgey and rich, so I cut these into 24 squares and one is plenty (at least for a couple hours!). The peanut butter filling is really just frosting, which works for me. And the topping originally didn’t call for any cream, but I wanted something that wouldn’t set up as a hard layer, and adding a bit of cream to make a ganache worked out perfectly. The peanut butter layer is soft and silky and the ganache is smooth but still a bit soft, even from the fridge.

Make these. You know you want to.

Peanut Butter Brownies

Brownie layer
1 c butter
2 c sugar
3 eggs
3 t vanilla
2/3 c cocoa powder (Dutch process is fine)
1 c AP flour
1/2 t salt
1/2 t baking powder

PB filling
1/2 c butter, softened
1/2 c creamy peanut butter
2 c powdered sugar
~2 t milk

Ganache topping
1/4 c peanut butter
2 c semisweet chocolate chips
1/4 c butter
1/4 c cream

1. Preheat oven to 350. Line a 9×13 pan with aluminum foil to make a sling, or use parchment, and coat with cooking spray. I only used a heavy dose of cooking spray, and that still wasn’t enough for these fudgey brownies, so I recommend lining the pan for once.

2. For the brownies, melt the butter in a large saucepot. Remove from heat, add the sugar and stir to combine. Beat in eggs and vanilla until homogeneous. Add cocoa, baking powder and salt and combine. Add flour last and stir until combined. Spread into pan and bake 25-30 minutes. Cool completely before frosting.

3. For peanut butter filling/frosting, combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable. Try not to eat all the frosting before your brownies are cool.

4. For the ganache, combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine.

5. Once the brownies are cool, spread the frosting on top. Place them in the fridge for at least 30 minutes until the frosting sets up a bit. Pour the ganache over the top and spread gently. Return to the fridge until set. I like to keep them in the fridge and serve cold because the brownies are so fudgey.

Nick requested steak and baked potatoes last Saturday night. I’m not the biggest fan of either, frankly. I really have to be in the mood for steak, and baked potatoes have never wowed me. The only real steak-and-potatoes-meal I crave is French-style steak frites from one of my favorite restaurants, Chez Jacques.

So, to compromise, I made steak au poivre with brandied cream sauce and potatoes gratin with jarlsberg cheese and cream from a local farm. Even if you’re craving a manly man steak and baked potato, how on earth can you say no to that?! Yeah, Nick enjoyed it. So did I, but I think I’m steaked out for the next 6 months or so.

Once again, the steak recipe is adapted from Cook’s Illustrated. The potato recipe is a mish-mash from memory from last Christmas and random recipes online. I don’t remember exactly what recipe I used last year, but it’s pretty difficult to screw up, don’t worry. But whatever you do, don’t underestimate the amount of baking time those potatoes need. I used two smallish Pyrex dishes, and they still needed about an hour and 15 minutes to just cook through. We were impatient, but they could have cooked another 15 minutes longer for a more mashed-potatoes consistency.

Steak au Poivre with Brandied Cream Sauce

Sauce (I almost doubled the amount of sauce the original recipes makes)
4 T butter
2 shallots, minced
2 c beef broth (must be low sodium as it reduces)
1 c chicken broth (also low sodium)
2/3 c heavy cream
2/3 c brandy
2 t lemon juice (I used lime because that’s what I had, no problem)

Steaks
4 strip steaks (or however many you’re serving)
1 T black peppercorns, crushed with the bottom of a heavy pot
salt to season

1. Heat 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat; when foaming subsides, add shallot and cook, stirring occasionally, until softened, about 2 minutes. Add beef and chicken broths, increase heat to high, and boil until reduced to about 3/4 cup, about 8 minutes. Set reduced broth mixture aside. Rinse and wipe out skillet.

2. Season the steaks with salt on both sides, then rub and pat the peppercorns evenly onto one side of each steak. Sear on unpeppered side first, then turn and continue cooking until it’s done to your liking. (CI recommends using an instant-read thermometer to check for doneness: 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium.) When done, place steaks on cutting board and tent with foil until the sauce is done.

3. To make the sauce, pour reduced broth, cream, and  brandy into now-empty skillet; increase heat to high and bring to boil, scraping pan bottom with wooden spoon to loosen browned bits. Simmer until deep golden brown and thick enough to heavily coat back of metal tablespoon or soup spoon, about 5 minutes. Off heat, whisk in remaining 3 tablespoons butter, lemon juice and any accumulated meat juices. Serve immediately over steaks. And don’t forget the bread to sop up the extra sauce!

Potatoes Gratin with Jarlsberg

Yukon gold potatoes, sliced thinly on a mandoline, enough to fill whatever containers you’re using. For two medium Pyrex dishes, I used about 2.5 pounds.
Heavy cream
Chicken broth
Salt and pepper to taste
Freshly grated nutmeg
Jarlsberg or gruyere cheese, grated. I used about half a pound.
Parmesan, grated
1 clove of garlic
Butter

1. Combine cream and chicken broth at about a 2:1 ratio. You’ll want enough to come up about halfway up the sides of your layered potatoes in the pan. Don’t worry about guessing, you can easily just pour a bit more cream or broth over the potatoes if you need to.

2. Season the cream mixture with salt and pepper. Use more salt than you think you’ll need as potatoes love salt. Grate in a small amount of nutmeg.

Fantastic cream from a local dairy

3. To prepare your dish, cut the clove of garlic in half and rub it all around the bottom and sides of the dish. Then rub with butter or coat with baking spray.

4. Place a layer of potatoes at the bottom of your dish. You’re aiming for about 3 layers, so use about 1/3rd of your potatoes. Top that with a sprinkling of both cheeses. Use the parmesan sparingly.

5. Keep layering for 3 layers of potatoes, then top with the last of your cheese. Pour the cream mixture over the potatoes and let it soak down into the bottom of the pan, it’ll take a moment. Pour more cream mixture if neccessary to come up about 1/2-2/3 the way up the potatoes. If you tip the dish a bit, you should see a pool of cream. If you don’t have enough of the mixture, just add a bit more cream or broth.

6. Dot the top of the dish with a little butter to help browning. Bake in preheated 350 degree oven, covered, for 30 minutes. Uncover, and continue baking until a knife can be inserted in the middle without resistance. Mine took about an hour and 15 minutes. The top will get golden brown and crunchy.

This recipe brings together two great things: cupcakes and cheesecake. And it’s got lots of other things going for it, too. The cheesecakey part adds enough moisture and creaminess that you don’t need frosting, eliminating the extra frosting steps. Plus I didn’t even use the Kitchen Aid for this one, just a quick blend with my hand mixer for the cream cheese and a good old fashioned wooden spoon for the batter. Couldn’t be easier. Found the recipe on allrecipes.com.

Black Bottom Cupcakes

1 8 oz package cream cheese, softened
1 egg
1/3 c sugar
1/8 t salt
1 c miniature semisweet chocolate chips
1 1/2 c all-purpose flour
1 c sugar
1/4 c cocoa powder
1 t baking soda
1/2 t salt
1 c water
1/3 c vegetable oil
1 T cider vinegar
1 t vanilla extract

1. Preheat oven to 350 degrees F. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

4. Bake in preheated oven for 25 to 30 minutes.

I mean, just look at it. You can’t argue with that.

I made this cake for Nick’s birthday. He’s a pb and chocolate kinda guy…although he has been getting slightly sick of the combination lately, as I’ve been making a ton of pb+c baked goods. Oops.

This recipe is shamelessly stolen from SmittenKitchen.com, one of my favorite food blogs. Please, make this cake. It’s as tasty as it is gorgeous.

Chocolate Peanut Butter Cake

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

A couple tips: The cakes are very, very fragile. Chill them before frosting and assembling. Also chill the frosted cake before you glaze it, so that the glaze hardens in suspended motion down the side of the cake. Yum.

These are tasty. What else can I say? Adapted from Cupcakes! by Elinor Klivans.

Chocolate Sour Cream Cupcakes with Orange Cream Cheese Frosting

3 ounces unsweetened chocolate
1 c unbleached AP flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c unsalted butter, room temperature
1 1/4 c sugar
2 large eggs
1 t vanilla extract
1/2 c sour cream
1/2 c water

Frosting:
1/2 c unsalted butter, room temperature
6 ounces cream cheese, room temperature
1 t vanilla extract
3 c powdered sugar
2 t orange zest

1. Preheat oven to 350 F. Melt chocolate in the microwave (carfully!) or in a double boiler.

2. Beat the sugar and butter until creamy. Add the melted chocolate and beat to combine.

3. Add the eggs, one at a time, mixing after each addition. Add the vanilla and mix until batter lightens in color, about 1 minute. Add the sour cream and mix to combine.

4. Add the baking powder, soda, salt and half the flour. Mix until blended.

5. Add the water, mix until blended. Add the remaining flour, and mix to just combine, don’t overmix.

6. Fill your cupcake liners 2/3 full, then bake for 13-17 minutes.

7. For frosting, combine everything besides sugar in a bowl and beat to combine. Add sugar and beat until fluffy and light. Cool frosting until the cupcakes are cool too, or else you’ll have frosting oozing all over the place. Or you know, don’t wait until the cupcakes are cool. Oozing frosting is OK sometimes.