Peanut butter and chocolate. Because if you’re going to indulge, do it right. These brownies were inspired by the idea of a peanut butter cup, and although they don’t contain any actual peanut butter cups, I think they mimic the idea just perfectly.
The only leavener in this recipe is the egg, so the result is a dense, fudgy, brownie full of peanut butter flavour.
I used a ganache for the topping, and just poured it over top for a smooth, shiny finish. If you want more of a whipped topping you can wait until the ganache cools, and then whip it up like frosting.
Peanut Butter Cup Brownies
(Adapted from the Butterscotch Brownies recipe in How to Cook Everything)
Makes around 12 brownies
1/2 cup butter, melted
1 cup brown sugar
1 tsp. vanilla extract
1/4 cup peanut butter
1 cup all-purpose flour
12 oz. dark baking chocolate, chopped (about 1 1/2 cups)
1 cup heavy cream
- Preheat the oven to 350°F. Grease an 8×8″ or 9×9″ square baking pan.
- Cream together the melted butter and brown sugar until smooth. Add in the egg, vanilla, and peanut butter and beat until well mixed and creamy.
- Stir in the salt and flour just until mixed.
- Transfer to the greased baking pan. The mixture will be thick, so smooth it out with a spatula to ensure that it is evenly distributed in the pan.
- Bake for about 35 minutes, or until the edges are starting to turn brown. When you take it out of the oven, the middle should still feel a bit soft.
- Let completely cool before adding topping.
- Once the brownies have cooled, heat the cream in a saucepan on the stove. Warm it just until it starts to steam and it’s just starting to bubble a bit.
- Place the baking chocolate in a bowl and pour the hot cream over top. Stir until the chocolate is totally melted and it’s all mixed together. Set aside and let cool until it’s slightly thickened.
- Pour over top of the brownies and let set. The longer you let it sit, the thicker the topping will be.