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What do you get when you cross a fudge brownie with a peanut butter cup? Um…bliss! There are not real peanut butter cups in the recipe, however. Instead, there is a filling of extra crunchy peanut butter and a layer of milk chocolate ganache.
The original recipe called for salted roasted peanuts in the brownie batter, but I wanted to go with more chocolate flavor in the form of semisweet chocolate chips along with a little espresso powder. I made one and a half of the recipe for the filling because after all, these are Peanut Butter fudge brownies. And in keeping with the peanut butter cup theme, I chose to use milk chocolate in lieu of bittersweet or semisweet. The recipe claims that one pan makes 30 bars. Although I can easily polish off one of those 30, I find that the rich taste is better enjoyed in smaller portions. I will let you make that decision on your own. Whether you eat them slightly chilled (my preference) or at room temperature (just as good), I think you’ll find the classic milk chocolate/peanut butter combination to be a winner. The added base of fudge brownie just takes these over the top.
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Peanut Butter and Fudge Brownies
Ingredients
For the Brownies
- 6 ounces (12 tablespoons) unsalted butter
- 7 ounces semisweet chocolate,, chopped
- 3 ounces unsweetened chocolate,, chopped
- 1 ½ cups granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon espresso powder
- ¼ teaspoon Kosher salt
- 4 extra-large eggs
- 1 cup unbleached all-purpose flour
- ½ cup semisweet chocolate chips
For the Filling
- 1 ½ cups chunky peanut butter
- 3 ounces (6 tablespoons) unsalted butter at room temperature
- 1 cup plus 2 tablespoons confectioners' sugar
- ¼ teaspoon Kosher salt
- ½ teaspoon pure vanilla extract
- 1 ½ tablespoons whole milk
For the Ganache
- 2 (4.4 ounce) bars of milk chocolate, chopped
- 5 tablespoons unsalted butter
Instructions
For the Brownies
- Position rack in center of oven and preheat to 325ºF. Line a 9 x 13-inch baking pan with foil slings, leaving long overhang; butter foil.
- Place the butter in a heavy large saucepan over low heat. Add the chopped chocolate and unsweetened chocolate; stir over low heat until completely smooth. Remove from heat. Whisk in sugar, vanilla, espresso powder, and salt until sugar dissolves. Add eggs one at a time. Using a rubber spatula, fold in the flour. Pour the mixture into the prepared pan, spreading evenly. Sprinkle the top of the batter with the chocolate chips. Bake until a tester inserted in the center comes out with moist crumbs attached, about 30 minutes. Transfer pan to a wire rack to cool completely.
For the Filling
- Using an handheld mixer, beat the peanut butter and butter together in a medium bowl. Add the confectioners' sugar, salt, vanilla and milk, beating until incorporated. Spread the filling evenly over the cooled brownies.
For the Ganache
- In a small saucepan over low heat, melt the butter and chocolate, whisking until completely melted and smooth. Drop the ganache over the filling; spread evenly to cover. Chill until set, about 1 ½ hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look HEAVENLY! And they have scooted right to the top of my must-try recipes!
Love this recipe! Will be linking back to this in my upcoming post 🙂