I’m sure you’ve been just as busy as I have been, but here’s just a quick something-or-other to add to your Christmas cookie boxes. They’re like eating pure evil.
peanut butter brownies
6 tablespoons unsalted butter
1 cup high quality semi-sweet chocolate chips
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup unbleached all-purpose flour
for the peanut butter layer:
1 cup smooth peanut butter (all-natural is fine)
1/2 stick (4 tablespoons) unsalted butter
1/2 cup powdered sugar
1/4 teaspoon kosher salt
1 tablespoon heavy cream
for the chocolate layer:
1 1/4 cups high quality semi-sweet chocolate chips
3 tablespoons unsalted butter
1. Preheat oven to 325ºF. Line an 8 x 8 inch baking pan with an 8 x 14 inch of parchment paper. Clamp down overlapping paper to the sides of the pan with metal bulldog clips or binder clips to keep it from falling into the batter. In a large microwave safe bowl, microwave chocolate chips and butter on high for 30 seconds. Stir. Repeat until chocolate is fully melted. Stir in sugar, vanilla, salt, and eggs. When the batter is smooth, carefully whisk in the flour, and stir until just combined. Pour into prepared pan. Bake for 30 minutes or until toothpick inserted into the center comes out clean or with a few sticky crumbs. Let cool completely.
2. For the peanut butter layer, combine all the ingredients for the peanut butter layer with an electric mixer. Spread evenly over cooled brownies.
3. For the chocolate layer, melt chocolate and butter in a microwave, and mix together until smooth. Spread evenly over peanut butter layer. Refrigerate for 2 hours, or overnight. Freeze if you can’t wait that long. Loosen the brownies along the edge of the pan with a knife (use a plastic knife if it’s a nonstick pan), and use the parchment paper to gently lift the brownies from the pan. Use a very sharp knife to cut into small brownies. We like ours as small as little pieces of fudge.