Peanut Butter Brownies
Popular food blogger, Tracey Wilhelmsen of Tracey’s Culinary Adventures, made these brownies just for BettyConfidential readers!
-Tracey Wilhelmsen of Tracey’s Culinary Adventures; recipe adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007
Tracey Wilhelmsen is the attorney-slash-cook behind the uber-popular (and fun!) food blog, Tracey’s Culinary Adventures. When she first started her blog, she was a complete novice in the kitchen. But, through determination and a lot of research, Tracey now churns out delicious recipes for desserts, baked goods, and more — sharing all of her delicious finds with her readers.
We are honored that Tracey has baked these Peanut Butter Brownies just for BettyConfidential readers and is sharing the recipe with us. She says of the brownies:
“If you like chocolate and peanut butter, these fabulous brownies are for you! They have a ton of peanut butter flavor and a texture that is reminiscent of a blondie. I added peanut butter chips for extra peanut butter goodness, but you could definitely use all chocolate chips if you prefer. The brownies are delicious even without the ganache (my favorite way to eat them), but if you want to take them to the next level, the ganache adds shine, richness and even more chocolate flavor.”
All we can say is thank you, thank you, thank you Tracey!
Ingredients for Brownies:
2 sticks (1/2 pound) unsalted butter, softened
1 3/4 cups sugar
1 cup creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup peanut butter chips
Ingredients for Ganache:
1 1/2 cups semisweet chocolate chips (9 ounces)
1/2 cup heavy cream
1 tablespoon unsalted butter, softened
1. To make the brownies: Preheat your oven to 350 F. Spray a 13x9x2-inch baking pan with cooking spray, then line the bottom of the pan with parchment paper and spray the parchment with cooking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the peanut butter to the mixer and beat until incorporated. Beat in the whole eggs, egg yolk, and vanilla. Reduce the mixer speed to low, then mix in the flour and salt until just combined.
3. Add the chocolate and peanut butter chips to the mixer bowl and mix briefly to distribute them evenly, then spread the batter in the baking pan, smoothing the top.
4. Bake until the brownies are deep golden, puffed on top and a toothpick inserted in the center come out with a few crumbs attached, about 40 to 45 minutes. Cool completely in the pan on a wire rack, about 1 1/2 hours.
5. To make the ganache: Place the chocolate chips (1 1/2 cups) in a heatproof bowl.
6. Bring the cream to a boil in a small saucepan, then pour over chocolate chips and let the mixture stand for one minute. Gently whisk in the butter until it is incorporated, the chocolate is melted, and a smooth mixture forms.
7. Spread the ganache on the cooled brownies and let stand until set, about 15 minutes. The brownies will keep for three days when stored in an airtight container.