Cookie Makin' Momma

On occasion I have to work third shift hours. Working 9pm till 6am requires a lot of energy. I like to stock up on caffeine beverages and yummy snacks. I decided to make a treat for my fellow hard working associates and instantly found the perfect one: Dark Chocolate-Peanut Butter Brownies! My friend instantly asked for the recipe. She said she normally doesn’t like dark chocolate but they were so good that she didn’t even notice until I told her the name of the recipe. She’s not a big baker, but we think that they will taste just as good if you had to use a boxed brownie mix when you just aren’t that serious about baking from scratch.

They did take a while to make. But it wasn’t the actual processes that took the time, it was the waiting! You have to make the brownies, bake them, then wait for them to cool completely before you can continue to the next step.Then once the last two steps are over you have to wait again while they set up in the refrigerator.  Once the waiting is over these are super delicious. The rich bottom brownie layer is so dense and chocolately. The crunchy peanut butter adds a fun twist to the middle filling. And just seeing that thick layer of chocolate on top makes you want to dive right into them. I plan on making these again many times. My friend even offered to buy all the ingredients so that I could make them for her and then grabbed two more to bring home for later. Definitely a hit!

Dark Chocolate-Peanut Butter Brownies

Ingredients:

Brownies

• 1/2 cup dark corn syrup

• 1/2 cup butter

• 6 oz bittersweet baking chocolate, coarsely chopped

• 3 eggs

• 1 cup all-purpose flour

• 3/4 cup granulated sugar

• 1 teaspoon vanilla

Filling

• 2 cups chunky peanut butter

• 1/2 cup butter, softened

• 2 cups powdered sugar

• 1 tablespoon vanilla

Frosting

• 1/2 cup whipping cream

• 6 oz bittersweet baking chocolate, coarsely chopped

• 1 teaspoon vanilla

• Chopped roasted peanuts, if desired

Directions:

• Heat oven to 325 degrees Fahrenheit. Grease bottom and sides of 13×9-inch pan with shortening and lightly flour, or spray with baking spray with flour.
• In 2-quart saucepan, heat corn syrup, 1/2 cup butter and 6 oz chocolate over low heat, stirring frequently, until chocolate is melted. Remove from heat. Beat in eggs, one at a time, using wire whisk. Add flour, granulated sugar and 1 teaspoon vanilla” beat with wire whisk until batter is smooth and shiny. Spread in pan.
• Bake 23 to 25 minutes or just until toothpick inserted in center comes out clean (do not overbake). Cool completely, about 45 minutes.
• When cool, in large bowl, beat peanut butter and 1/2 cup butter with electric mixer on medium speed until blended. Add powdered sugar and 1 tablespoon vanilla” beat until smooth and fluffy. Spread over brownies.
• In 1-quart saucepan, heat whipping cream and 6 oz chocolate over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Stir in 1 teaspoon vanilla. Cool 5 minutes. Spread frosting over peanut butter filling. Sprinkle with peanuts if desired. Refrigerate until firm, about 1 hour.
• Cut into 6 rows by 6 rows.

**Tip: spray measuring cup with non-stick cooking spray before measuring the corn syrup and it will come out with ease.

Recipe courtesy: Pillsbury