Peanut Butter Brownies

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These brownies were a big hit in our house. If you decide to try them, I have a few tips. First, make sure you have marshmallows available, and not rock-hard ones. I tried to use some from a bag that had been opened a couple of months ago, and it was a disaster. Definitely use fresh marshmallows. If you’re like me, and you don’t read the entire recipe before beginning to cook it, and you get to the frosting part only to find that you don’t have marshmallows, just use any frosting recipe that you have. No big deal.

Second, allow some time to make this recipe. There’s quite a bit of freezing of the different layers before the brownies are ready to eat. It’s not hard to do, just make sure you allow yourself enough time – at least two and a half hours from when you start to when you intend to eat them.


Peanut Butter Brownies
Recipe from New York Times Cooking

Cooking spray
1 cup unsalted butter (2 sticks)
1/3  cup (30 grams) unsweetened cocoa powder
2 cups (400 grams) granulated sugar
1 1/2 cups (190 grams) all-purpose flour
1/2 teaspoon kosher salt
4 large eggs
1 teaspoon pure vanilla extract

For the topping:
1  16-ounce jar creamy peanut butter

For the frosting:
1/2 cup unsalted butter (1 stick)
10 large marshmallows (about 65 grams)
4 cups (500 grams) confectioners’ sugar
1/3 cup whole milk
1/4 cup (25 grams) unsweetened cocoa powder


Prepare the brownies: Heat the oven to 350 degrees. Coat a 9-by-13-inch pan lightly with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the two long sides.

In a small saucepan, heat the butter and cocoa over low heat until the butter melts, about 5 minutes. Whisk to combine then set aside to cool, 5 minutes.

In a stand mixer fitted with the paddle attachment, combine the granulated sugar, flour and salt. Add the butter mixture and beat on medium speed until well blended, 1 to 2 minutes. Add the eggs one by one, incorporating each before adding the next, then add the vanilla and mix until combined.

Spread the mixture evenly in the prepared pan. Bake until a tester inserted into the center comes out with a few moist crumbs, 20 to 25 minutes.

Let the brownies cool completely, about 30 minutes.

Prepare the topping: Add the peanut butter to a microwave-safe bowl and microwave until softened, about 15 seconds. Stir it well to distribute heat evenly then spread it in an even layer on top of the brownies. Freeze the brownies for at least 30 minutes.

Prepare the frosting: In a medium saucepan, melt the butter and marshmallows over medium heat, stirring often, until both are melted and no lumps remain, about 5 minutes. Add the confectioners’ sugar, milk and cocoa, and whisk until smooth, about 2 minutes.

Spread the frosting over the peanut butter layer and freeze for 30 minutes.

Remove the brownies from the pan: First, separate the brownies from the pan edge on both short sides, then lift them out using the parchment paper handles. Cut into 24 squares. Keep refrigerated.

Yield: 24 brownies



One year ago:  “Chorizo” Tacos
Two years ago:  Tomato and Feta White Bean Salad
Three years ago:  Veggie Balls
Four years ago:  Asian Chicken Lettuce Wraps
Five years ago:  Salted Brown Butter Rice Krispie Treats
Six years ago:  Chock-Full-of-Chips Drops
Seven years ago:  Coconut-Crusted Shrimp
Eight years ago:  Indian-Style Mustard Greens
Nine years ago:  Marinated Swordfish
Ten years ago:  Orange Scones with Chocolate Chips
Eleven years ago:  Sweet Potato Bread
Twelve years ago: Buttermilk Bran Muffins


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