Glaze-
1 1/2 cup milk chocolate chips
1/3 cup peanut butter
Make the Brownies- Adjust oven rack to lowest position and heat
oven to 350 degrees F. Line a 9x13-inch baking pan with foil,
leaving about a one-inch overhang on all sides. Spray with nonstick
cooking spray.
2. Whisk cocoa, espresso powder, and boiling water together in
large bowl until smooth. Add unsweetened chocolate and whisk
until chocolate is melted. Whisk in melted butter and oil. (Mixture
may look curdled.) Add eggs, yolks, and vanilla and continue to
whisk until smooth and homogeneous. Whisk in sugar until fully
incorporated. Add flour and salt and mix with rubber spatula until
combined.
Scrape batter into prepared pan and bake until toothpick inserted
halfway between edge and center comes out with just a few moist
crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and
cool 1½ hours.
4. Make the Peanut Butter Filling- Beat together the peanut butter,
butter and salt on medium speed until smooth and creamy, about 2
minutes. Reduce the speed to low and alternate adding the
powdered sugar and the milk, mixing to combine after each
addition. Add the vanilla extract, beat to combine, then increase the
speed to medium-high and beat until completely smooth and
creamy. If it seems a little bit too dry to spread, add another splash
or two of milk to get it the right consistency (this could vary based
on humidity levels). Using an offset spatula, spread the peanut
butter mixture in an even layer over the top of the brownies.
Make the Chocolate-Peanut Butter Glaze- Melt together the
chocolate chips and peanut butter in the microwave on 50% power,
stirring every 30 seconds, until completely smooth and melted. Pour
the mixture over the peanut butter layer and spread into an even
layer with a spatula. Refrigerate for at least 30 minutes, or until set.
6. Using foil overhang, carefully lift brownies from pan. Cut into
squares and serve. Brownies can be stored in an airtight container
at room temperature for up to 5 days.
Originally Submitted
3/31/2015
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