Peanut Butter Crunch Brownies
Peanut Butter Brownies. Sold.
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Me being me, ended up tweaking the original recipe a little bit. But if you love this recipe, you should definitely buy 100 Cookies – The Baking Book for Every Kitchen. Pretty self-explanatory on what you’re going to find inside, but this book is worth it! A goldmine of my favorite dessert: cookies (and brownies).
For this recipe, I followed her directions making her original “Favorite Brownie” recipe for the bottom, subbing in some semisweet chocolate in place of some of the bittersweet.
Same with the peanut butter filling. I just did what the lady said. But, that’s where I fell off course.
I opted to use rice crispies instead of cacao nibs simply because I wanted to. And then, instead of a plain chocolate ganache layer, I upped the ante with Nutella because go big or go home.
And that’s all the explanation I really need to do. The rest is up to you! These aren’t hard… Just a little bit of TLC and time is all. Be sure to buy the cookbook for the original!
Peanut Butter Crunch Brownies
Peanut Butter Nutella Crunch Brownies
Ingredients
- 1 C. + 2 T. flour
- ¾ tsp. salt
- ½ tsp. baking powder
- 4 eggs, at room temperature
- ½ C. sugar
- ½ C. brown sugar
- ½ C. canola or vegetable oil
- 2 tsp. vanilla
- 1 stick butter, softened
- 4 oz bittersweet chocolate bar, chopped
- 4 oz semisweet chocolate bar, chopped
- ¼ C. cocoa powder
- 1 ½ C. creamy peanut butter
- ½ C. powdered sugar
- 4 T. butter, softened
- ½ tsp. vanilla
- pinch of salt
- 1 ½ C. Nutella
- ¼ C. powdered sugar
- ¼ C. heavy cream
Instructions
- Preheat oven to 350. Grease a 9x13 pan and line with parchment paper.
- In a small bowl, mix the flour, salt, and baking powder.
- In a stand mixer, add the sugars, eggs, oil, and vanilla.
- Melt the butter and chocolate together on the stove or microwave. Stir until well combined and smooth, do not burn!
- Add the chocolate to the sugar mixture and mix well. Then stir in cocoa powder. Then add the flour mixture, slowly.
- Pour the batter into the pan and bake for 25-27 minutes. The sides will be set and a toothpick should come out not wet, but gooey-cakey-crumbly. That’s a culinary term.
- Let the brownie cool completely before moving to the next step.
- Mix the peanut butter filling together in a bowl and layer onto the brownies with an offset spatula. Sprinkle on your choice of crispy crunchies and pop the brownies into the freezer for 15 minutes to harden up.
- Mix the Nutella filling ingredients, and carefully layer on to the top smoothing the layer with your offset spatula.
- 9. Let the brownies set to further solidify if you can wait! Or just remove from the pan with the parchment paper and cut into squares and enjoy!
