Shelly's Recipe

CRUNCHY PEANUT BUTTER BROWNIES

Category: Brownies/Blondies

1 1/2 cups unsalted peanuts
1 1/2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 1/4 cups tightly packed light brown sugar
1 cup creamy peanut butter
1/2 cup unsalted butter, cut into 1 oz pieces
1/4 cup dark corn syrup
4 large eggs
1 tsp vanilla

Topping:
3/4 cup heavy cream
6 oz semisweet chocolate, chopped into 1/4 inch pieces
6 oz semisweet chocolate chips
1 cup peanut butter chips

Preheat the oven to 325. Toast the peanuts on a baking sheet in oven until golden brown, about 10 minutes. Chop into 1/4 inch pieces. Set aside.

In a sifter combine the flour, baking powder and salt. Sift onto a piece of waxed paper and set aside. Place light brown sugar, peanut butter, butter, and corn syrup in bowl of an electric mixer fitted with a paddle. Beat on medium for 4 minutes. Scrape down the sides of the bowl then beat for 2 more minutes, scrape down again and add eggs, one at a time beating on medium for 1 minute after each egg.

Add vanilla and beat another minute. Turn mixer to low and add flour mix, then 3/4 cup peanuts (the rest are for the topping). Thoroughly combine batter. Bake in greased 9x13 baking pan for 35 minutes until toothpick comes out clean. Let stand for 1 hour before finishing with the topping.

For the topping: heat the cream in a 1 1/2 quart saucepan over medium high heat. Bring to a boil. Place the chopped chocolate in a bowl. Pour boiling cream over and whisk until smooth. Pour over cooled brownie and spread to cover entire surface. Combine chocolate chips, peanut butter chips, and remaining peanuts and sprinkle evenly over brownie. Chill for 1 hour before cutting into squares.