Decadent Chocolate-Peanut Butter Brownies

Decadent Chocolate-Peanut Butter Brownies

Enjoy these decadent Chocolate-Peanut Butter Brownies at your next chocolate-themed tea.

Decadent Chocolate-Peanut Butter Brownies
Yield: 24
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  1. 1 cup unsalted butter
  2. 2 (1-ounce) squares unsweetened chocolate
  3. 1 cup semisweet chocolate morsels
  4. 1 cup sugar
  5. 3 large eggs
  6. 1 tablespoon vanilla extract
  7. ½ cup all-purpose flour
  8. 1 teaspoon baking powder
  9. ½ teaspoon salt
  10. 1 cup milk chocolate morsels
  11. 1 (10-ounce) bag peanut butter morsels
  12. ¼ cup heavy whipping cream
  13. ½ cup creamy peanut butter
  14. Garnish: chopped bittersweet chocolate
  1. Preheat oven to 350°.
  2. Line a 13-x-9-inch pan with foil, letting foil hang over sides to use as handles. Spray with cooking spray.
  3. In a small saucepan, combine butter, unsweetened chocolate, and semisweet chocolate morsels. Melt over low heat, stirring to combine. Remove pan from heat.
  4. In a medium bowl, combine sugar, eggs, and vanilla extract, stirring to blend. Add chocolate mixture gradually, stirring to incorporate and temper eggs.
  5. In a small bowl, combine flour, baking powder, and salt, whisking well. Add to chocolate mixture, stir ring until incorporated. Add milk chocolate morsels, stirring to blend. Spread mixture into prepared pan, smoothing with an offset spatula.
  6. Bake until edges are dry and a wooden pick inserted in the center comes out clean, approximately 20 minutes.
  7. In a large microwave-safe bowl, combine peanut butter morsels 
and cream. Melt morsels in microwave oven at 50 percent power 
in 1-minute intervals, stirring between each. Add peanut butter, stirring to blend. Spread mixture onto warm brownie in pan. Using an offset spatula, smooth surface.
  8. Garnish with chopped bittersweet chocolate, if desired.
  9. Cover pan, and refrigerate until cold, approximately 4 hours.
  10. Lift brownie from pan using foil, and place on a cutting surface. Using a large knife, cut brownie into bars, pressing downward to create clean cuts.
  11. Place in an airtight container, and refrigerate. Let come to room temperature before serving.
TeaTime Magazine
From TeaTime January/February 2016

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, January/February 2017 today!

Jan/Feb 2017 cover


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