Peanutbutter brownies

Have you visited the website of  Smitten Kitchen? Now don’t be mad at me if you become as addicted as I am to the wonderful yummies she has there and gain 20 lbs! It’s all about moderation, ya know!

My friend Lisa shared this recipe for me and it would be a shame to keep it a secret. WARNING: these brownies are so delicious you will want to devour the batter before you even get to baking! Do not and I repeat do not make a double batch unless you are planning to give them all away…I take no responsibility for your waist measurements after you consume the entire pan!

Below you will find a link to the original  Smitten Kitchen recipe but I’ve also copied and pasted the recipe here. Including my changes noted with ***

Peanut Butter Brownies

Peanut Butter Brownies
Adapted from Butterwood Desserts, West Falls, New York via Gourmet, October 2007

Makes 32 brownies, more or less, depending on how you cut them

For brownies
2 sticks (226g) unsalted butter, softened
1 3/4 cups  ( 375g) sugar
1 cup ( 260g)  creamy peanut butter
2 large eggs plus 1 large yolk
2 teaspoons pure vanilla extract
2 cups  ( 300g) all-purpose flour
1 1/2 cups semisweet chocolate chips (9 ounces***
1/2 teaspoon salt

For ganache
1 1/2 cups semisweet chocolate chips (9 ounces)***
1/2  ( 125ml)cup heavy cream
1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F ( 180c)  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.

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.

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

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.

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

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

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

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

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

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.

*** where I live I can’t get chocolate chips. I know! SHOCKING! So instead I buy Sarotti  semi sweet chocolate bars  ( Edel Halbbitter in German) and chop them up.  It’s a pain, but I’m so used to it now that I don’t mind.