Chocolate-Peanut Butter Brownies
Chewy peanut butter brownies with milk chocolate chips are topped
by more milk chocolate and chopped peanuts--how can you go wrong?
Use creamy peanut butter here; you'll get enough crunch from
the chopped peanut topping. I have not tried to make this with
an "all natural" peanut butter(the type that separates upon
standing), so I don't know how well it would work. If you use
a no-sodium or low-sodium peanut butter, add a pinch of salt
to the batter; otherwise, the peanut butter will supply plenty
of it. You can use a sturdy, hand-held electric mixer to make
the batter, and you'll need a heatproof cookie sheet that is
longer and wider than your baking pan; this will be placed over
the pan for a few minutes after baking to melt the milk chocolate
in the topping. These must stand for at least 6 hours after
cooling before being cut. The milk chocolate and peanut topping
tends to crumble a bit, so serve these with napkins or on plates.
Great for a Super Bowl party or any get-together.
cups sifted all-purpose flour
tsp. sifted baking powder
- 1 cup
creamy peanut butter
- 1/2 cup
(1 stick) unsalted butter, softened
- 1 cup
firmly packed light brown sugar
- 1 cup
- 2 tsp.
- 4 eggs,
cups (9 ounces) milk chocolate chips
- 6 bars
(1.55 ounces each) thin milk chocolate, cut up or broken
cups unsalted, dry roasted peanuts, finely chopped (I "pulse"
mine on-and-off in a food processor fitted with a steel
Line a 13 by 9 by 2 inch pan with heavy-duty aluminum foil,
shiny side up (or use a doubled length of regular-weight foil),
so that there is about an inch of overhang on each side; fold
the overhand down over the outside of the pan. Set aside. Adjust
rack to center of oven; preheat oven to 350 degrees F.
In small bowl, combine sifted flour and sifted baking powder.
With fork, mix well to blend. Set aside.
In large bowl, combine peanut butter, softened unsalted butter,
sugars, and vanilla. With sturdy hand-held electric mixer, beat
at medium speed until well-mixed and fluffy. Add eggs, two at
a time, and beat in until creamy. Add flour mixture in two additions,
beating at low speed after each addition just until ingredients
are combined. By hand, fold in milk chocolate chips.
Turn into prepared pan and spread level, then push batter slightly
higher in corners. Bake in preheated oven 30 to 35 minutes,
or until toothpick inserted in center emerges with only a few
moist crumbs clinging to it. Do not overbake.
Remove to cooling rack. Immediately scatter milk chocolate sections
for Topping all over the surface as evenly as possible. Cover
pan of brownies with larger heatproof baking sheet; let stand
4 to 5 minutes. Remove baking sheet. With back of large spoon,
spread melted milk chocolate evenly over top of brownies, stopping
about 1/2 inch from each edge. Scatter the finely chopped peanuts
over the melted milk chocolate evenly, again stopping about
1/2 inch from each edge (this is a generous amount of peanuts,
and they should cover the milk chocolate completely). With back
of a clean spoon, gently press peanuts into melted milk chocolate.
Cool completely at room temperature, then cover airtight. Allow
to stand at least 6 hours before cutting (this gives the milk
chocolate a chance to firm up). To cut, use a large, sharp,
serrated knife. Remove brownie, still in foil and uncut, from
pan. Gently peel foil back from sides. Trim about 1/2 inch from
each edge of the brownie. Now, cut the brownies into quarters
along their long sides, then cut each quarter into sixths. You'll
end up with 24 long, narrow brownies. Store airtight at room
temperature for up to three days, or freeze for longer storage.
If frozen, defrost in wrappings and allow to come to room temperature
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