peanut butter brownie bites
I’ve got a growing number of chocolate peanut butter treats appearing on this site and there is one primary reason for that: my husband. Now, I’m in no way saying that I don’t love the combination of chocolate and peanut butter, but whenever I want to do something nice for Joseph, I tend to think towards the chocolate and peanut butter spectrum because he loves this combo.
Joseph was recently out of town for a few days for a conference and I wanted to have something nice for him when he returned, and these peanut butter brownie bites seemed like the perfect thing. They’re easy to make and they certainly met the chocolate and peanut butter criteria. I made sure I had all the ingredients I needed and was all set to make them. But then we were walloped by a huge snow storm.
I was just a few weeks into my third trimester in all it’s glory (oh, the back pain!!), and our neighbor, knowing I was home alone, did all of the shoveling and even cleared our car off for me. I was so overwhelmed by her generosity that I headed straight to the kitchen and made her one of my very favorite cookies, the perfect chocolate cookies from Cook’s Illustrated. Now, I try to be a nice wife, but frankly, that was the only baking I was up for that day, so I just made sure to save a couple of cookies for Joseph. He didn’t complain, but I was still eager to try the peanut butter brownie bites.
I finally got around to making them a few days later for a dinner with some friends and they were quickly devoured. They were such a hit that I decided to make them again for the Super Bowl, and they were once again gobbled up. There’s nothing so satisfying as seeing people go for seconds and thirds of your baked goods. But when you’ve made a good thing (brownies) better (hello peanut butter) and then top it with creamy ganache? You’re bound to make some friends.
Peanut Butter Brownie Bites
For the brownie base:
- 3/4 cup bittersweet chocolate chips
- 1/2 cup (1 stick) unsalted butter
- Nonstick cooking spray
- 1 cup (7 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (5 ounces) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the peanut butter layer:
- 1 cup creamy peanut butter
- 1 cup (7 ounces) sugar
- 1 large egg
- 1/3 cup bittersweet chocolate chips, chopped
For the bittersweet chocolate glaze:
- 1/2 cup whipping cream
- 1/2 teaspoon vanilla extract
- 1 cup bittersweet chocolate chips
Make the brownie base
- In a medium saucepan, heat and stir the 3/4 cup chocolate chips and the butter over very low heat until melted and smooth. Remove from heat; cool.
- Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat foil with nonstick cooking spray; set aside.
- Stir 1 cup sugar into the cooled chocolate mixture in saucepan. Add the two eggs, one at a time, beating with a spatula or wooden spoon just until combined. Stir in vanilla.
- In a small bowl, stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared pan. Bake for 10 minutes (they will only be partially baked).
Make the peanut butter layer
- In a large bowl, combine peanut butter, 1 cup sugar, and one egg. Stir in the 1/3 cup chopped chocolate chips. Spread mixture evenly over slightly baked brownies using a tablespoon. Don't worry if the brownie base works it's way up to the top as you spread the peanut butter batter - it will only make the brownies prettier! Bake for 35 minutes or until top is light brown and mixture appears evenly set. Cool in the pan on a wire rack.
Make chocolate glaze
- In a medium saucepan, bring whipping cream and vanilla just to a boil over medium high heat. Remove from heat. Add bittersweet chocolate chips; do not stir. Let stand for 5 minutes; stir until smooth.
- Spread bittersweet chocolate glaze over the top of the cooled brownies. Let stand until set. Use the foil to lift the uncut brownies out of the pan. Cut into 36 pieces. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.