Recipe: Peanut Butter Brownies

I can’t believe I forgot to post this recipe last year when I made these delectable Peanut Butter Brownies for Christmas. They were by far one of my favourite treats, and for those family members who also love peanut butter, these flew off the plate! I made them again this year, to much delight of said peanut butter lovers, and even though they are long gone now, just thinking about them brings back delightful and yummy memories. I might have to whip up a batch again soon. I shouldn't just have these once a year, heck no!

The one thing I will tweak next time round is to line the pan with tin foil, as getting these puppies out of the pan (and keeping them presentable) is a challenge in itself. I have NO problems, however, eating them straight out of the pan (which is how most of them were consumed this year…), and to enjoy them, it doesn't really matter how they look.

INGREDIENTS:

BROWNIES:
1/2 cup dark corn syrup
1/2 cup Butter
6 oz bittersweet baking chocolate, coarsely chopped
3 eggs
1 cup flour
3/4 cup sugar
1 tsp vanilla

FILLING:
2 cup chunky peanut butter
1/2 cup butter, softened
2 cup powdered sugar
1 tsp vanilla

FROSTING:
1/2 cup whipping cream
6 oz bittersweet baking chocolate, coarsely chopped
1 tsp vanilla

DIRECTIONS:

PRE-HEAT oven to 325. Line bottom of 13 x 9 inch pan with tin foil and grease with shortening and lightly flour, or spray with baking spray with flour.

HEAT corn syrup, 1/2 cup butter and 6 oz chocolate over low heat in a 2 quart saucepan, stirring frequently until chocolate is melted. Remove from heat.

BEAT in eggs, one at a time, using wire whisk. Add flour, sugar, and vanilla; beat with wire whisk until batter is smooth and shiny.

SPREAD in pan and bake 23-25 minutes or just until toothpick inserted in center comes out clean. Cool completely, about 45 minutes.

MEANWHILE, in large bowl, beat peanut butter and butter with mixer until blended. Add powdered sugar and vanilla; beat until smooth and fluffy. Spread over cooled brownies.

HEAT whipping cream and 6 oz chocolate over medium heat in 1-quart saucepan, stirring frequently, until chocolate is melted and mixture is smooth. Stir in vanilla. Cool 5 minutes. Spread frosting over peanut butter filling. Refrigerate until firm, about 1 hour.