One of My (and Oprah’s) Favourite Things.

I’ve been drooling over the Baker’s Edge Brownie Pan ever since I learned about it. I was lucky enough to get one on my birthday from a friend who is fully aware that I cannot help myself from baking something every single time I get a chocolate/candy/sugar/sugar/sugar craving (every day). This M shaped design gives every brownie what they’ve always dreamed of – edges. How could I resist?

Batch number one: Peanut Cup Brownies. I know – it does sounds good doesn’t it? They are gooey and warm and crispy on the outside. They are sweet and chocolately. They are salty because they are packed full of peanut butter cups and and peanuts. And then the top… Oh my goodness the top!! There is a peanut butter layer, there is chocolate frosting and even more peanut butter cup goodness. You have to make them, I’m serious. This recipe fits in a regular 9×9 baking dish too.

 

Brownie Layer

▪ 3/4 cup unsalted butter

▪ 8 ounces semisweet chocolate, chips or chopped

▪ 1 1/4 cups sugar

▪ 1 1/2 teaspoons vanilla extract

▪ 1/4 teaspoon kosher salt

▪ 4 large eggs

▪ 1 cup all purpose flour

▪ 3/4 cup roasted salted peanuts, coarsely chopped

Peanut Butter Layer

▪ 1 cup peanut butter (not natural or old-fashioned)

▪ 1/4 cup (1/2 stick) unsalted butter, room temperature

▪ 1 cup powdered sugar

▪ 3 tablespoons whole milk

▪ 1 teaspoon vanilla extract

Chocolate Frosting

▪ 1/4 cup unsalted butter, softened

▪ 1/4 cup cocoa powder

▪ 1/2 teaspoon vanilla extract

▪ 1 cup powdered sugar

▪ 2 tablespoons whole milk

Topping

▪ 1 cup Peanut Butter Cups, cut into quarters

MAKING BROWNIE LAYER

Preheat oven to 350 degrees. Line an 9 X 9 inch baking pan with foil and butter

the foil. Melt butter and chocolate in a double-boiler (aka a heatproof bowl suspended

over barely simmering water without touching said water). Stir until chocolate is melted. Then beat in the sugar followed by the

eggs, vanilla extract and kosher salt.  Gradually add the flour and stir until combined.  Then add the salted peanuts.  Spread the

batter in the prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 22-25 minutes.

Take care not over bake.  Cool the brownies to room temperature.

MAKING PEANUT BUTTER LAYER

Using an electric mixer, beat together the peanut butter and 1/4 cup softened

unsalted butter in medium bowl.  Then, beat in the powdered sugar, milk and

vanilla.  The mixture should be very spreadable.  If, for some reason, it isn’t,

incorporate a little more milk.  Spread this peanutbuttery goodness over the cool

brownies.  Then put the pan in the refrigerator while you make the chocolate

frosting.

MAKING THE CHOCOLATE FROSTING

To make the chocolate frosting, beat together all of the ingredients in a medium

size bowl.  I use my mixer for this, but it could be done by hand.  When the

frosting is spreading consistency, spread it over the peanut butter layer.

Sprinkle the top of all this decadence with quartered Peanut Butter Cups.  Cut into

squares and serve.

STORAGE: No need, you will eat them right away.

 

Recipe adapted from Making Life Delicious. Thanks!

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2 Comments to “One of My (and Oprah’s) Favourite Things.”

  1. Um, seriously…what are you trying to do to my wedding diet?!!

  2. I love peanut butter and chocolate….yes, it does the soul some good 😉

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