A CUP OF JO: The Best Peanut Butter Brownies You'll Ever Have

By ctozzi

Ingredients

• For the peanut butter buttercream:
• 6 oz. semi-sweet baking chocolate or dark chocolate, coarsely chopped (such as Baker's brand semi-sweet chocolate—I use a 72% Pound Plus Bar from Trader Joe’s)
• 3/4 cup unsalted butter
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 2 tbsp. espresso or brewed coffee, any temperature; optional but recommended
• 1 1/2 tsp. vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• Pinch of salt to taste, optional
• 1 cup creamy peanut butter (I recommend Jif or Skippy—not a fancy, high-end or natural peanut butter, since they separate, and your frosting results could be compromised)
• 1/2 cup unsalted butter, softened
• 2 tsp. vanilla extract
• 1 1/2 to 2 cups confectioner's sugar
• Pinch of salt to taste, optional
• Sprinkles, optional

Details

Servings 1
Adapted from joannagoddard.blogspot.pt

Preparation

Step 1

These are the fudgiest, densest and richest brownies you'll ever bite into, and they're so easy to make. No mixer is required and only one bowl is needed. The edges have a bit of chewiness and the center is tender, soft, and the perfect fudgy texture for leaving teeth marks. They're as easy as a boxed mix, but the taste infinitely better. I like to add a couple tablespoons of brewed coffee because it enhances the flavor of the chocolate, and I promise it doesn't make the finished brownies taste like coffee.

Chocolate and peanut butter is one of the best flavor combinations on earth. I never tire of it. The peanut butter buttercream on these brownies takes an already good thing and makes it even better—it's sweet, the way all frosting should be, but the natural saltiness of the peanut butter cuts some of the sweetness. It's the perfect pairing for an intensely chocolate-y brownie that's all about fudginess, with zero cakiness. Sprinkles are optional, but not—not for me, anyway (I use Trader Joe's cocoa beads).

Makes one 9-by-9-inch pan, or 16 generous squares

For the brownies: Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil and spray with cooking spray; set aside. In a large microwave-safe bowl, add the butter and chocolate and heat on high power to melt, about 60 to 90 seconds. Stop to stir, and heat in 10-second bursts until the mixture has melted and can be stirred smooth. Add the sugars and whisk to combine; batter will seem granular. Add the coffee (if using) and vanilla, and whisk to incorporate. Add the eggs and whisk vigorously to combine. Then, add the flour and optional salt, stirring until just incorporated; don’t overmix. Pour into prepared pan.

For the peanut butter buttercream: Combine peanut butter and butter in a large mixing bowl and beat on medium-high speed to soften and blend, about 2 minutes. Add the vanilla, 1 1/2 cups confectioners’ sugar, and optional salt (which cuts some of the sweetness), and beat to incorporate until frosting is smooth and fluffy. Add more confectioner's sugar based on desired thickness. (I use 2 cups so frosting is thicker and more paste-like.) Frost the brownies, add optional sprinkles, slice, and serve.