Layered Chocolate Peanut Butter Brownies
TODAY IS NATIONAL PIG DAY.
You may be wondering, what does that have to do with a brownie recipe? Well, upon learning it was National Pig Day, it made me think of Noble Pig, one of my favorite foodie sites. I've been following Cathy Pollack's blog for years and today she posted her famous Layered Chocolate Peanut Butter Brownie recipe.
As a peanut butter fanatic and as someone who has to eat a piece of chocolate every day, I obviously woke up and made these for breakfast. Now, since this is me talking, I left a few important steps out of the recipe:
1) I didn't have any parchment paper so I just poured the batter directly into a greased pan.
2) I didn't have a square 8x8 pan so I used a circular 9" pan.
3) I ran out of butter and used Smart Balance for the frosting & filling instead.
4) I couldn't wait OVERNIGHT for these babies to cool so I cut them after about 4 hours.
With that said, the brownies weren't quite set when I cut into them (understandably so). The frosting and filling were definitely more on the gooey side while the actual brownie itself was hard to get out of the pan (guess parchment paper was needed). Did that matter to me? No. Were they still rich and creamy and decadently tasty? Yes. Did I eat all of the round "edges" that I cut off before serving them up? Yes. Yes I did. No you can too! Check out the recipe below.
- Preheat oven to 325 degrees F.
- Prepare an 8″ x 8′ baking dish by greasing it with butter. Then line the pan with parchment paper (let two ends overhang) and grease it as well.
- In a 2-quart saucepan over low-heat, melt butter with unsweetened chocolate, stirring constantly with a wooden spoon. Remove the pan from the heat and stir in sugar. Stir in eggs and vanilla extract to make into a smooth batter. Add flour and salt; stir until incorporated. Pour the batter into the lined dish and spread evenly.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- To prepare filling, add all ingredients into a medium sized bowl and use a hand mixer to beat until smooth. Spread evenly over cooled brownies and completely to the edge of the pan.
- In a small saucepan add chocolate chips and butter. Melt over low heat. Cool for 10-15 minutes before spreading evenly over peanut butter filling. Place in the refrigerator overnight to set.
- Run knife alongside edges of pan not covered with parchment and using the parchment overhangs, remove brownies. They will be hard-solid. Cut into squares with a large knife.
- 1/2 cup unsalted butter, more for greasing
- 2 ounces good quality unsweetened chocolate (70-85% cacao)
- 1 cup sugar
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 cup all purpose flour
- 1/4 teaspoon table salt
- 1/3 cup butter, softened
- 1/2 cup peanut butter
- 1-1/3 cups powdered sugar
- 2 teaspoons milk
- 3/4 cup semisweet chocolate chips
- 1/4 cup butter