Does anything go together better than peanut butter and chocolate? This combo is at it’s best in peanut butter brownies!
I experimented with this recipe today and decided to go back to my family brownie recipe for the base. Success!
In the jazz world, one of the best combos ever was the Oscar Peterson Trio. Incredible musicians! So take a listen to their classic rendition of “Night Train” while you eat the ultimate peanut butter and chocolate combo!
- 10 tablespoons butter
- 2 cups sugar
- 2 large eggs
- ¼ cup milk
- 2 teaspoons vanilla
- 1 1/3 cup flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup cocoa
- ¼ cup butter
- ¾ cup natural peanut butter
- 2 cups confectioner’s sugar
- 3 tablespoons half-and-half cream
- 1/3 cup sugar
- 2 tablespoons cocoa
- 2 tablespoons milk
- 2 tablespoons butter, softened
- ½ teaspoon vanilla
- 4 tablespoons confectioner’s sugar
- Preheat oven to 350 degrees. Line a 9”x13” pan with parchment paper. Set aside.
- Soften butter. Add sugar and eggs. Cream until smooth. Mix in milk and vanilla.
- Spoon flour into measuring cups then level off. Put in large bowl and whisk the salt, baking powder, and cocoa into the flour.
- Add flour mixture to butter mixture. Mix until smooth.
- Spread batter into prepared parchment-lined pan. It will be a thin layer. Sprinkle chocolate chips over the batter.
- Bake for 25-32 minutes on the middle oven rack. Edges of brownies should pull away from sides of pan and be a little crispy. Center of brownies will be soft and gooey. Let set and cool in pan. As the brownies cool, prepare filling and set aside.
- Once cool, lift brownies out of pan by the parchment paper.
- Pat filling onto cooled brownie base. Prepare glaze and put on top of brownies.
- Let set in the freezer. Allow 5 minutes to thaw and then cut and serve.
- In a medium bowl, combine all ingredients with electric mixer. Pat onto base of cooled brownie base.
- In saucepan, stir together granulated sugar and cocoa.
- Add milk and butter.