We’ve been on a brownie kick lately, I think I’ve made 3 different recipes in the past few weeks. They’re one of the few treats I never have to worry about giving away, I can always count on Shane to devour them. This particular batch was one of the last things I baked before the storm and though we had plenty of non-perishable food on hand, these were the most popular snack choice. I hadn’t had a chance to photograph them so we had to save a few, and they definitely teased us from the counter.
They’re super fudgy and decadent with one of my favorite characteristics of brownies, a crackly top. Since I think just about anything with chocolate benefits from the addition of peanut butter, I folded some mini peanut cups into the batter, but you could definitely skip them or substitute nuts if you want. After I’d finally taken a few pictures, Shane decided to see if they’d be even better topped with chocolate ice cream and chocolate syrup. I think the answer was a resounding yes 🙂
In other news, our good friends still don’t have power at their house thanks to Hurricane Irene, so last night we invited them to stay with us. It’s been a long time since we’ve had a slumber party and I was reminded how much fun they can be! Instead of having to work alone in a quiet house this morning, their son, Jude, kept me company. Isn’t he the cutest (even half asleep)?
Someday I’m sure Jude will love brownies but for now he seems pretty content with oatmeal and pureed fruits and veggies.
Peanut Butter Cup Truffle Brownies
from Bake! by Nick Malgieri
1 cup (2 sticks) unsalted butter
10 oz bittersweet chocolate, finely chopped
2 cups packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
2 teaspoons vanilla extract
2 cup mini peanut butter cups, coarsely chopped
Preheat oven to 350 F. Line a 13×9 baking pan with aluminum foil, leaving an overhang on opposite sides to lift the brownies out. Spray the foil with nonstick cooking spray.
Add the butter to a medium saucepan and set over medium heat. Melt the butter, and continue to heat until the butter sizzles. At that point, add the chocolate to the pan and gently shake the pan to submerge in the butter. Turn off the heat and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar, flour and salt just until evenly combined. Add two of the eggs to the mixer and beat just until incorporated then scrape down the sides of the bowl and add the remaining two eggs, again beating just until incorporated. Mix in the vanilla.
Whisk the butter and chocolate mixture until smooth then add to the bowl of the stand mixer. Stir to incorporate with a rubber spatula. Fold in the chopped peanut butter cups.
Pour the batter into the prepared pan and spread in an even layer. Bake for about 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the brownies cool completely in the pan. The brownies will be easiest to cut if you stick them in the fridge overnight.