Shelly's Recipe

CHOCOLATE-PEANUT BUTTER PEANUT BROWNIES

Category: Brownies/Blondies

4 oz unsweetened chocolate, chopped finely
3/4 cup unsalted butter
1 1/2 cups sugar
1/2 cup brown sugar, lightly packed
1/2 cup peanut butter
3 eggs
1 tsp vanilla extract
1 1/2 cups flour
1/2 cup unsalted peanuts, coarsely chopped (optional)

Peanut Butter Dulce de Leche Sauce (recipe follows)

Preheat oven to 350.

Spray a 13x9 inch pan with baking spray, or butter and flour it.

Using a double boiler, melt together the unsweetened chocolate and butter. When both are melted, remove from boiler and whisk together to blend chocolate and butter fully. Whisk in brown sugar and peanut butter until fully incorporated. Set aside.

Using a stand mixer (or a large bowl and an electric hand mixer) with the whisk attachment on medium speed, whisk together the eggs and sugar until eggs become pale in color, about 2 minutes. Add the vanilla and beat for another 30 seconds.

With mixer turned off, pour chocolate/peanut butter mixture into the mixing bowl. Mix together on medium speed until chocolate/peanut butter mixture and egg mixture are fully incorporated.

Remove bowl from mixer. Add flour and stir using a wooden spoon. You could keep it in the mixer, but I find if you do this step by hand you tend not to over mix. You want to make sure the flour is fully incorporated but not over mixed. Fold in chopped peanuts if using.

Pour into prepared 13x9 inch pan and bake for 30-35 minutes, or until a wooden skewer or sharp knife comes out with a few fudgy crumbles stuck to it. Cool on a wire rack before cut them into squares. Serve with Peanut Butter Dulce de Leche Sauce.

Peanut Butter Dulce de Leche Sauce:
1/2 cup Dulce de Leche (I bought mine, you can make yours)
1/3 cup peanut butter
1/4 -1/3 cup heavy cream (depending on how thick you want your sauce)

In a small saucepan, over medium-low heat, heat together peanut butter, Dulce de Leche, and 1/4 cup heavy cream, whisking the whole time until all the ingredients are fully combined and sauce is smooth. If sauce is too thick, add more cream. Heat until warm, but not hot (don’t want all the ice cream to melt).