Ultimate Fudge Brownies with Peanut Butter Chips

By srumbel

Today's brownies are... shocker... also rich, decadent, and dense. It's a smaller batch recipe and each square could easily be mistaken for actual fudge. They're for the true chocolate lover. I'm happy to say they completely disappeared before my eyes at the holiday party.

from sallys baking addiction

Ingredients

• 10 tablespoons unsalted butter
• 1 and 1/4 cups sugar
• 3/4 cup plus 2 tablespoons unsweetened cocoa powder (I use Hershey's Special Dark)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 large eggs, cold
• 1/2 cup all-purpose flour
• 3/4 cup peanut butter chips

Preparation

Step 1

Preheat oven to 325F degrees. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang to lift the finished brownies out.

Melt the butter, sugar, cocoa, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don't want the mixture to be piping hot.

Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny. Add the flour and salt, beating with a whisk until fully combined. try not to overmix the batter at this point. Gently stir in the peanut butter chips. Pour into prepared baking pan.

Bake for 25 minutes and check the brownies for doneness. Insert a toothpick inserted in the center. If it comes out with only a few crumbs, the brownies are done. Bake for 3-5 minutes if the brownies look too liquidy. Do not bake over 30 minutes. Allow the brownies to cool completely before cutting into 20 squares.

Brownies remain soft and fresh stored in an airtight container for up to 7 days.