This is not my recipe. I didn’t even bake the brownies you see in this photo. But, I ate one, then a second, then a third….we’ll just say I ate enough to confidently recommend that you all make them as soon as you can get your hands on a jar of peanut butter and some chocolate.

My friend Stephanie (famous for giving me this banana bread recipe that is the most visited page on Whipped) found this recipe on Smitten Kitchen. It seems the recipe has a long and winding road in its past. Deb at Smitten Kitchen credits it as Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007.

Well, wherever this recipe has been… I know straight where it is going and that is directly into my little black book of bests.

Peanut Butter Brownies
Read extra Smitten Kitchen tips and thoughts here.
Makes 32 brownies, more or less, depending on how you cut them

For brownies
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 teaspoon salt, see note**

For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment. Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined. Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl. Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute. Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms. Spread ganache on cooled brownies and let stand until set, about 15 minutes.


Brownies keep in one layer in an airtight container three days.