Peanut Butter Fudge Brownies

PB & chocolate. I’ve been doing a lot of that lately and all I have to say to that is “you’re welcome”.

You already know and love the World’s Greatest Fudge Brownie, and if you love peanut butter, then this dessert will be the one you can request as your last meal if you ever end up on death row. (Really, make it your whole meal. Skip the meat and potatoes, my sweets-loving friend.)

Worried about making relatively attractive looking swirls with the peanut butter? Stop. It’s easy. Simply plop blobs of PB onto your batter after pouring it into the pan… then take a sharp paring knife and drag it decoratively through the PB so it cuts into the batter. You’ll still end up with some blobs of PB, which is precisely what you’ll appreciate about these brownies when you’re eating them the night before you’re executed.

[I baked this batch of brownies into a long rectangular tart pan (and so had enough batter leftover to make my uber-delectable W.G.F. Brownie Cookies– woo hoo!), but you can make your batch in a 9″ pan or a 9×13″ if you want more (but thinner) brownies.]

Adapted from my World’s Greatest Fudge Brownie recipe…

4 ounces chopped unsweetened chocolate (the better the chocolate, the better the brownie)

3/4 cup unsalted butter

2 cups sugar

2 1/2 teaspoons real vanilla (use the real stuff)

3 lightly beaten eggs

1 cup flour

1 1/2 teaspoons salt

Optional: 1 tablespoon instant espresso powder

Optional: 1 cup chocolate chips

3/4 cup smooth peanut butter (or about 10 heaping tablespoons)
1. Preheat oven to 350° and grease a 9 x 9 foil-lined pan.*
2. Melt chocolate & butter in microwave for 2:15 minutes and stir.
3. Stir in sugar, then vanilla, then eggs, then salt, espresso powder (optional) & flour.
4. Stir in chocolate chips if you so desire.
5. Pour into prepared pan and plop blobs of PB equal distance apart from one another across the surface of the batter. Use a small sharp knife to cut through the brownies, dragging the PB through the batter in a swirly design.**
6. Bake for 33 – 36 minutes (until center is just set).
7. Cool & cut into squares.
8. Indulge.
Tips:
- Check out the original post for more brownie-making tips.
- *If using a different size of pan… bake for about 20 minutes if using a tart pan, and 26 minutes if using a 9 x 13″ pan. When in doubt, tap the center of the brownies to see if they are mostly set. You want it to still be soft-ish but not totally jiggly.
- **Be careful not to swirl too much. Your goal isn’t to swirl the shit out of the PB so it’s basically stirred into your batter, baker.
- These freeze beautifully if well wrapped.
- Enjoy!
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June 14th, 2014 | More Sweets Please | No Comments | Tags: Chocolate, Peanut Butter, World's Best