Wednesday, March 20, 2013

Buckeye Brownies

Buckeye Brownies - made March 15, 2013 from Brown Eyed Baker
Peanut Butter Chocolate lovers, you will both love me and curse me with this recipe.  I found it from Brown-Eyed Baker so maybe you should love and curse her instead, lol.  This has a fudgy chocolate brownie base, covered with a peanut butter layer and topped with a chocolate peanut butter topping.  Think of it as a buckeye (peanut butter balls coated in chocolate) in brownie form.  I was tempted to add rice krispies to the chocolate peanut butter topping like I would for my nutella crunch topping but I decided to stick with the recipe as is.  Which worked out pretty well since it was just pure, unadulterated peanut butter chocolate flavor without a different texture to distract.
Let the topping set before you cut and wrap the pieces.  I didn't refrigerate it and let it come to room temperature instead for easier cutting but it still gets a bit messy.  If you want neater slices, wipe your knife with a wet paper towel then dry it before making the next cut.  This made a good care package brownie which is what I used it for after I had a taste test piece.  One of my nieces is in finals this week then has a long road trip coming up with her dragon boat team for their next race.  I dispatched some of these to her along with some Fudgy Toffee Chocolate Chip Bars and Caramel Coffee Chocolate Chip Cookies with the advice to "SHARE" with her carpool mates.  She swore she would.  I'm pretty sure I believe her, haha.

For the Brownies:
⅓ cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional but I included it)
½ cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (2 ounces) unsalted butter, melted
½ cup plus 2 tablespoons vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups granulated sugar
1¾ cups all-purpose flour
¾ teaspoon salt

For the Peanut Butter Filling:
¾ cup creamy peanut butter
½ cup unsalted butter
Pinch salt
2¼ cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract

For the Chocolate-Peanut Butter Glaze:
1½ cups milk chocolate chips (I used semisweet for a darker chocolate flavor)
⅓ cup creamy peanut butter

  1. Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9x13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.
  2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Melt butter and chocolate together; add oil and whisk until smooth. Add eggs, yolks, and vanilla and continue to whisk until smooth Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
  3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
  4. Make the Peanut Butter Filling: Beat together the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low and alternate adding the powdered sugar and the milk, mixing to combine after each addition. Add the vanilla extract, beat to combine, then increase the speed to medium-high and beat until completely smooth and creamy. If it seems a little bit too dry to spread, add another splash or two of milk to get it the right consistency (this could vary based on humidity levels). Using an offset spatula, spread the peanut butter mixture in an even layer over the top of the brownies.
  5. Make the Chocolate-Peanut Butter Glaze: Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the mixture over the peanut butter layer and spread into an even layer with a spatula. Refrigerate for at least 30 minutes, or until set.
  6. Using foil overhang, carefully lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days.

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