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.

Related Posts with Thumbnails PRINT RECIPE

11 Responses to “Peanut Butter Brownies”

  1. michelle Says:


  2. Amanda Says:

    How did I live without these brownies?! Peanut butter and chocolate… oh dear. My bathing suit will hate me :)

  3. Patty Says:

    Oh – those are such a guilty pleasure! Yum!

  4. Kaitlyn Says:

    Wow, these look so good! What could be better than peanut butter and chocolate?!

  5. kickpleat Says:

    oh wow, i’m making these. perfectly gooey!

  6. Stolk Says:

    I’ve been super lazy about cooking anything lately, but these beauties have reinvigorated me. I’m making them tonight!

  7. Tim Says:

    Go, Steph! These look great.

  8. an open door « Slow Like Honey Says:

    [...] But you wanted to know about the brownies, right? Well here’s my take on them and feel free to check out the reviews fromĀ CarolineĀ and Deb. [...]

  9. Erika K Says:

    My gym shorts will probably hate me before my swimsuit gets the chance. ;) Seriously, if my kids only knew what a dangerous bargaining tool these brownies could be…

    Erika K

    Cuisinart 7 cup food processor

  10. Peanut Butter Chocolate Chip Brownies | Stomach Rumblings and World Travels Says:

    [...] Peanut Butter Chocolate Chip Brownies (adapted from Whipped) [...]

  11. candy hearts Says:

    candy hearts…

    [...]Peanut Butter Brownies :: Whipped[...]…

Leave a Reply

Babble 2013 cake greek favorites breakfast cookies buttermilk love main kids vegetarian starters sides soup salad desserts
POPSUGAR Select Food