Peanut Butter Brownies

pbbrownies

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.

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The Best, Most Decadent Cake Ever

cake2

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.

cakeChocolate 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.

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