Smitten Kitchen's Peanut Butter Brownies Recipe

Looking for an easy Smitten Kitchen's Peanut Butter Brownies recipe? Learn how to make Smitten Kitchen's Peanut Butter Brownies using healthy ingredients.


Submitted by whirringblender

Makes 32 servings



Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007 Makes 32 brownies, more or less, depending on how you cut them These ?brownies? are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.

Recipe Ingredients for Smitten Kitchen's Peanut Butter Brownies


For brownies:
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 teaspoon salt, see note**

For ganache:
1 1/2 cups semisweet chocolate chips (9 ounces)**
1/2 cup heavy cream
1 tablespoon unsalted butter, softened

Recipe Directions for Smitten Kitchen's Peanut Butter Brownies

  1. Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

  2. Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.

  3. Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

  4. Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.

  5. Cool completely in pan on a rack, about 1 1/2 hours.

  6. Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.

  7. Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

  8. Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.

  9. Spread ganache on cooled brownies and let stand until set, about 15 minutes.

  10. Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.

  11. * I swapped bittersweet chips for the semisweet by accident, but really liked that bitter, grown-up kick.

  12. ** Our store only sells some all natural hipppy-dippy peanut butter. It worked fine but I couldn?t help but feel this recipe needed a bit of salt. It could be that, uh, it needs some salt, or that traditional peanut butter (IstillheartyouSkippy!) has more salt in it. I?d suggest you try the dough/batter (because you?re going to anyway) before you bake it and judge for yourself whether it needs a little more flavor balance.

Categories

Chocolate, Dessert, Bake

Nutrition Facts
Serving Size 61.2g
Amount Per Serving
Calories
290
Calories from Fat
157
% Daily Value*
Total Fat
17.4g
27%
Saturated Fat
9.1g
45%
Trans Fat
0.0g
Cholesterol
39mg
13%
Sodium
121mg
5%
Potassium
69mg
2%
Total Carbohydrates
32.1g
11%
Dietary Fiber
2.2g
9%
Sugars
23.7g
Protein
4.9g
Vitamin A 5% Vitamin C 0%
Calcium 1% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
F
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • Very high in sugar
  • Contains alcohol
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