"TRIPLE FUDGE Peanut Butter Brownies"

By RoketJSquerl

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 tsp salt
• 12 Tbsp (6 oz) butter
• 1/4 cup peanut butter (see note above)
• 1/3 cup cocoa powder (I used Valrhona)
• 1/2 cup heavy cream
• 1 tsp espresso powder or instant coffee
• 2 oz unsweetened chocolate, chopped
• 2 eggs
• 2 egg yolks
• 2 tsp vanilla extract
• 2 1/2 cups granulated sugar
• 6 oz semisweet chocolate chunks (or roughly chopped)
• 1/4 cup peanut butter
• 1/4 tsp coarse sea salt

Details

Servings 1
Adapted from yinandyolk.com

Preparation

Step 1

Preheat oven to 350F and line a 9”x13” baking pan with parchment paper, or butter it up. Measure out your flour and salt in a small bowl and set aside. In either a small saucepan or the microwave, melt the butter. Remove from heat and immediately whisk in the 1/4 cup peanut butter until homogenous. Whisk in the cocoa powder, then set aside.

In a small saucepan (the same buttery saucepan will work fine), heat the cream and espresso powder until it bubbles at the edges. Remove from heat and throw in the unsweetened chocolate. Swirl the cream around it for about 30 seconds to let it melt, then whisk it together. (If it still won’t all melt, return it to a verrrry low heat, whisking constantly until it’s totally smooth). Transfer this ganache to a large mixing bowl.

Add the cocoa powder-peanut butter-butter mixture to the ganache and whisk until all combined. Add the eggs and yolks, one at a time, then toss in the vanilla. The batter might start losing its smooth look, but have faith.

Whisk in all the sugar, then slowly fold in the flour. When there are still a few streaks of flour in the batter, fold in the semisweet chocolate chunks. Try not to eat all the brownie batter.

Pour the batter into the prepared pan, gently spreading it evenly to all the edges. Use a fork or spoon to dollop the remaining 1/4 cup of peanut butter haphazardly across the pan, then go back and use a swirling motion to spread the peanut butter across the entire surface. Sprinkle with coarse sea salt, then pop it in the oven for 30-40 minutes. When the top is slightly cracked and a toothpick comes out with only a few moist crumbs, they’re done. (For brownies, a good rule of thumb is to take them out earlier rather than later if you’re uncertain – the worst thing you can do is over-bake them).