When my husband came to me with his weekly request for my brownies (No, the man is not fat – he’s one of those annoying people that can eat as much as he likes and never gain any weight), I just knew I had to find a way to satisfy his craving, but also have something to share with all of you. At the time, I had a peanut butter craving. I thought about making brownies as well as peanut butter cookies (my recipe is fantastic) and that’s when I had my ah-hah moment – combine them both! I did just that and then again at the end, I threw on some chocolate chips as well because if you’re going to have these many calories, you should go big or go home! Let me tell you, this is one fantastic recipe and I’ve been thinking about these babies ever since! These brownies are ultra-thick, with the perfect balance of fudgy, chewy, chocolaty goodness, combined with soft and crispy peanut butter topping.
Here’s how to make them:
In a microwave-safe bowl, melt 1 cup dark chocolate chips on medium power in 30-second intervals until just melted
Melt the butter in a medium saucepan over medium heat, stirring until melted. Remove from heat. Whisk in the sugar and brown sugar.
Whisk in the eggs & egg yolks one at a time, then the vanilla & salt. With a wooden spoon, stir in the flour and cocoa powder until evenly combined, then mix in the melted chocolate.
With a wooden spoon, stir in the flour and cocoa powder until evenly combined.
Stir until well combined being careful not to over mix.
Spread into the pan and set aside.
For the peanut butter topping, start with creaming together the butter, sugar and brown sugar until light and fluffy.
Blend in peanut butter & golden syrup, followed by the egg. In a separate bowl, mix the flour, baking powder, and salt. Blend it into the peanut butter mixture. Mix until smooth.
Crumble the peanut butter mixture over the brownie mixture in the pan. Sprinkle with chocolate chips.
Bake, allow to cool and set completely – serve and enjoy!
Baker’s Tip:
To test brownies to see if they are fully cooked, do not use a cake tester. The best thing to do is to gently shake the pan. If the brownie wobbles in the middle, it’s not quite done so slide it back in and bake for another 5 minutes until the topping is golden brown & the sides are just beginning to come away from the pan.
Other Great Recipes To Try
Rocky Road Nutella Cookies Vanilla Bean Banana Bundt Cake Yellow Celebration Cake Plum Upside Down Cake
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UPDATE NOTES: This recipe was originally posted in November of 2016, but has been republished to include step by step instructions and nutritional information. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
