This is another recipe I originally found over at Two Peas & Their Pod. Ironically she found the recipe for these decadent Chocolate and Peanut Butter Lover’s Brownies from Jessica of Delish’s new cookbook, Seriously Delish which is sitting in my bookshelf. You mean to tell me this recipe was here the entire time and I didn’t know it? Shhh, don’t tell hubby, he’ll be mad I haven’t made them before now! He is a chocolate and peanut butter fanatic – “You got chocolate in my peanut butter, no you got peanut butter on my chocolate”… from this vintage 80’s Reese’s TV commercial.
This is a Chocolate and Peanut Butter Lover’s dream come true – fudgy brownies with a layer of peanut butter, a layer of chocolate ganache AND peanut butter cups on top! These brownies are too good to be true! PURE BLISS! If you love chocolate and peanut butter, you will go CRAZY for these brownies! They are truly to die for – pure cloud floating heaven! BUT, even better is that you can change up this recipe just by changing which candy bars or combinations of candy bars you chop up for the top of the ganache. I’ve tried the original recipe with Reese’s as is and have tried it also with ROLOS, KIT KATS and MOUNDS. They are ALL good and have a distinct flavor despite the rest of the recipe being exactly the same each time.
Do yourself a serious favor and make these brownies SOON! They are a new favorite here at our house and I know they will be for you too!
12 tablespoons unsalted butter, cut into pieces
3 1/2 ounces semisweet chocolate, chopped
3/4 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 large eggs, plus 1 egg yolk, lightly beaten
2 teaspoons vanilla extract
2/3 cup chocolate chips
Preheat the oven to 350.
Spray a 9×13-inch baking dish with nonstick spray.
Add the butter and chopped chocolate to a microwave-safe bowl and microwave until melted, 30-60 seconds. Once the chocolate is semi-melted, stir constantly to melt the rest. Set aside and allow the mixture to cool for 5 minutes.
In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk together the melted butter-chocolate mixture and granulated sugar.
Whisk in the eggs, egg yolk, and vanilla extract, stirring until a smooth batter forms.
With a large spoon, mix in the dry ingredients JUST until combined.
Stir in the chocolate chips.
Add the batter to the baking dish.
Bake until the brownies are set and no longer jiggly in the middle, 25-30 minutes.
Remove from the oven and let them cool for 30 minutes.
1 cup creamy peanut butter, melted
1/2 cup powdered sugar
1 tablespoon coconut oil
Stir together the melted peanut butter, powdered sugar, and coconut oil until smooth. The warm peanut butter will melt the coconut oil as you stir until well blended.
Pour the filling over the brownies, using a spatula to spread it around the top.
Let cool completely and firm up, about 20 minutes.
8 ounces milk chocolate, chopped
1/2 cup heavy cream
1 1/2 cups chopped peanut butter cups
Add the chocolate to a large bowl.
Heat the cream in a small saucepan over medium heat just until it bubbles around the edges. Remove the cream from the heat and pour it over the chocolate.
Let the mixture stand for 30 seconds, then stir until the chocolate melts and a smooth ganache comes together, about 1-2 minutes.
Pour it over the top of the brownies, then cover with the chopped peanut butter cups.
Let the brownies sit for 30 minutes to set up before cutting.
NOTE: The brownies will stay fresh for 2 to 3 days at room temperature if covered or kept in an airtight container. You can also keep them in the fridge, they will last a few days longer.
The original recipe called for making the balls the size of walnuts, but we found they were too sweet to eat that much all at once so I began making them the size of cherries and we are much happier, PLUS as a bonus you get more chocolate! I took pictures of both sizes for you to see. These are like a cross between a See’s Cream center Easter egg, a Mound’s bar and finely ground walnuts.
11 ounces QUALITY white chocolate, broken into pieces
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoon cherry Jell-o**
CandiQuick or Melting Wafers for decorating
Sprinkles for decorating
In a small saucepan, heat whipping cream until warm.
Add butter, stirring until melted.
Stir in Jell-o.
Add in chocolate pieces, stirring quickly and constantly until smooth.
Refrigerate for at least an hour until it begins to harden.
When hard, scoop into balls on parchment paper lined baking sheet that fits in your freezer and freeze for about 30 minutes until VERY firm.
Once firm, melt chocolate until smooth and creamy – about 2 minutes, stirring every 30 seconds using the microwave.
Use a small flat spatula or spoon to dip each ball in chocolate and place on wax paper to dry.
Sprinkle with decorations immediately while chocolate is still wet.
**NOTE: for non-Valentine holidays change up the cherry flavor for some variety. Also good with peach, raspberry and pineapple or any combo you can come up with I’m sure.
One of my favorite ALL time cookies is the Snickerdoodle. One of the most versatile cookies, in my opinion, is the Snickerdoodle. You can change up the flavor for whatever holiday – pumpkin pie spice for fall, apple pie spice for for Christmas or Easter…, decorate or not, but according to hubby plain is BEST. I LOVE this time of year with ALL the baking and fun treats!
I also love that Victoria and Dave send a new unique snowflake in their Christmas card and I just ADORE my new FAVORITE ornament that my friend brought over for me. She saw it at a boutique and said it reminded her of me – such a sweet thought and absolutely beautiful ornament.
APPLE PIE SNICKERDOODLES 1 cup butter, room temperature 2 large eggs 2 3/4 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups sugar 1 teaspoon cinnamon
Preheat oven to 400°.
Sift together the flour, cream of tartar, baking soda, salt and cinnamon. Set aside.
Cream together the butter and sugar until light and fluffy.
Add eggs, beating well after each addition.
Gradually add in flour mixture until well blended.
3-4 tablespoons sugar 1 tablespoon apple pie spice
Combine sugar and apple pie spice until well blended.
Form cookie dough into small balls about walnut sized.
Roll each cookie ball in the sugar spice mixture and place on un-greased cookie sheet about 2 inches apart.
Bake 8-10 minutes or until golden.
Cool 2 minutes before placing on wire rack to cool completely.
My cousin who is quite a few years younger and her husband were in town this week with their 4 young children (ALL boys ages 7 months to 10 – God giver her strength) and we had dinner with them, her dad and another cousin I don’t get to see very often so all was good with that night. My uncle grilled burgers, I made pasta and potato salads and Jenn brought fruit salad and tater tots for the boys.
While we were setting up Suzy was entertaining the boys and started telling them all about the strange words Jenn made up as a kid for foods – like calling hamburgers hinkleburgers LOL. When Jenn and her sister, Michelle were little they could not say “m”s. As a result I became better known as Tby for quite a long time, in fact Suzy (we’re the same age) still calls me that.
Jump to today when I made up a new cookie recipe and I asked hubby what I should call them. He suggested Monster cookies because they are so full of things, but that name has been done so much as has Kitchen Sink so he suggested Tby’s Cookies.
I’ve also incorporated some unusual techniques to infuse the flavors I wanted. I hope you give them a try and let me know what you think. When Jenn was little I visited often. I baked a lot of cookies back then. I liked walnuts in my cookies, but my uncle hated them so I began grinding the peanuts and incorporating the flour into the cookies for flavor. HE NEVER CAUGHT ON! LOL
TBY’s COOKIES aka MONSTER COOKIES or KITCHEN SINK COOKIES 2 1/4 cups all purpose flour 3 tablespoons quick oatmeal flour – see note – this is easy 1 tablespoon peanut flour – see note – this is easy 1/4 teaspoon sea salt 1 teaspoon cinnamon (high quality) 1 teaspoon baking soda 1/2 teaspoon cream of tartar
Sift the above ingredients together and set aside.
Preheat oven to 350°.
2 cups butter (high quality) 1/4 cup sugar 3/4 cup packed brown sugar 2 large eggs 2 teaspoons PURE vanilla
Cream butter with sugars until smooth and creamy.
Add eggs one at a time, blending until incorporated after each one.
Add vanilla, blending well.
Add flour mixture gradually, blending well after each addition.
Now on to the good stuff! 1 cup semi-sweet chocolate chips 3/4 cup milk chocolate chips 1/4 cup peanut butter chips 1 cup small walnut pieces 1/3 cup caramel baking balls, cut in half (Kraft) 1/2 cup Heath bar pieces 8 ounces dehydrated pineapple, chopped small 1 cup coconut rum soaked golden raisins**
Add the above items while the mixer is running. I like to add a little of each one in a rotating manner so that the ingredients get well dispersed into the dough and there are no big clumps of any one item. ADD THE RAISINS LAST AND SLOW THE MIXER TO THE SLOWEST SPEED TO NOT BREAK THEM TOO BADLY.
Drop by small scoop or small spoonfuls to a baking sheet with either parchment paper or a silpat on it.
Bake 11-12 minutes.
NOTE: Using a cuisinart junior blend oatmeal or nuts until they become powdery.
**About an hour before I plan to bake I pour about 1/4 cup of Malibu Coconut Rum over the raisins and then stir them periodically. I start draining them as I begin to cream the butter. While you want nice plump raisins you do not want to add a tone of liquid moisture so draining these well is a key step.
BEIGNET is typically a French pastry made of deep-fried choux pastry but is synonymous in English with the term, fritter, or fried dough. Choux pastry is a pastry made of only butter, water, flour and eggs and does not use a leavening agent. Instead it uses a high moisture content to create steam during cooking to puff the pastry. Ironically the chef given credit for the original recipe is Chef Pantarelli from Florence Itlay and the original name was pâte à Pantanelli from 1540. He left Italy with Catherine de’ Medici and her court when she married King Henry II and became queen of France.
As with all things over time, the dough recipe evolved, and the name was changed to pâte à popelin, which was used to make popelins, small cakes made in the shape of woman’s breasts. Then, Avice, an 18th century pâtissier created what were then called choux buns with the same recipe and the name of the dough was changed to pâte à choux, as Avice’s buns resembled cabbages.
This recipe however uses a more traditional dough with baking powder. But, only a true connoisseur can tell the difference though and they disappear just as fast as any French made pastry.
BANANA BEIGNETS & CREAM CHEESE DIPPING SAUCE makes 2 dozen BEIGNETS 2 cups cake flour 3/4 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon cinnamon 1 teaspoon sea salt 1 JUMBO egg 1 cup mashed bananas (2 large) 1/2 cup WHOLE milk 2 tablespoons vegetable oil 1 CRISCO stick for frying
In a small bowl whisk together the FINISH sugar ingredients ans set aside. You will be using this last.
In a large bowl mix sift together the cake flour, sugar, baking powder, cinnamon and sea salt. Set aside.
In medium bowl whisk egg and milk until well blended.
Add oil and mashed banana blending well.
Fold egg mixture into flour mixture until just blended.
Drop by small spoonfuls into HOT oil. DO NOT CROWD PAN!!!!! Fry about 1 minute each side until golden brown.
Drain on paper towels.
Roll warm beignets in Finish sugar an cool on rack.
Serve with Cream Cheese dipping sauce.
FINISH SUGAR 3/4 cup sugar 1/4 cup PACKED brown sugar 2 teaspoons cinnamon
CREAM CHEESE DIPPING SAUCE 4 ounces Cream Cheese, softened 1 cup Powdered Sugar ½ tsp PURE vanilla 5-6 teaspoons whole milk
Mix together softened cream cheese and powdered sugar until smooth.
Add vanilla and 5 teaspoons of milk, stirring until incorporated and smooth. If the mixture is too thick, add an additional teaspoon or two of milk, until you reach desired consistency.
I found this recipe in a waiting room Oprah magazine originally so I have no idea how old it is. You know how waiting rooms are, the magazine may have been 10 years old for all I know. I made a few changes for our liking and am now calling it CARAMEL SHORTBREAD BARS. There are so many flavor possibilities with changing the chip flavors and/or nut pieces.
CARAMEL SHORTBREAD BARS 1 1/2-3/4 cup cake flour 1/3 cup powdered sugar 1 teaspoon sea salt 3 +/- tablespoon ice water 10 tablespoons COLD unsalted butter, cut into small cubes 1 cup unsweetened coconut milk 1/4 cup packed brown sugar 1/4 cup honey* 1 cup semi-sweet chocolate chips 1 cup butterscotch chips 2 teaspoons espresso powder 1 cup chopped and toasted macadamia nuts
Preheat oven to 350°.
Spray 9×9 inch baking dish with non-stick cooking spray.
Using a metal blade food process the flour, powdered sugar and salt.
Add butter pieces and pulse several times until dough resemble coarse bread crumbs.
Add 3 tablespoons ice water and pulse until dough forms. You can add more ice water as necessary if dough is too dry.
Press dough mixture into baking dish evenly.
Bake 30 minutes or until golden and edges are beginning to pull away.
Set aside to cool for 5-10 minutes.
While the crust is baking add the coconut milk, brown sugar and honey to a medium saucepan over medium-high heat stirring well to dissolve sugar. Bring to a SLOW boil and continue boiling until mixture darkens and reduces by half (7-10 minutes). Set aside to cool.
Sprinkle chocolate and butterscotch chips over crust evenly.
Sprinkle espresso powder evenly over chips.
Sprinkle macadamia nut pieces evenly on top.
Drizzle caramel mixture evenly over top.
Return to the oven for 15 minutes until golden brown and bubbling.
Remove from oven and run a knife all around the edges.
Cool on rack 15 minutes.
Cover and move to the refrigerator for 1 hour.
Cut into bars.
*use a quality honey, it really makes a difference