I started this post with “I love, love, love …,” and then I realized that’s exactly how I started off the last post. But it’s true – I love, love, love peanut butter too. In my world the only thing better than peanut butter alone is peanut butter with chocolate. Add a little pizzazz from the liquor cabinet and you’ve got yourself one dangerous treat.
In fact, although I will definitely make these again it won’t be for a little while as it’s extremely difficult to walk by these brownies and not grab one. So, unless you have Herculean will power, my advice is to make them and then take them somewhere (share the love and the calories). That way you won’t have a giant Tupperware full temptation lurking in your kitchen for an extended period of time as I did (the recipe makes about 32 brownies, depending on how you cut them).
These brownies are also a cooking milestone. Almost one year ago my husband and I went to Tahiti for our honeymoon (Yes, this was my dream trip and it’s even more amazing in person than in pictures). The islands of French Polynesia are dotted with small vanilla plantations so, along with great memories, we brought home a bottle of Tahitian vanilla extract. This recipe was the first to be christened with the special ingredient, which may have made the brownies taste even better to me. I promise though, you don’t need Tahitian vanilla to make these goodies fly off the dessert table.
What you’ll need:
For the Peanut Butter Brownies:
- 2 sticks (1/2 pound) unsalted butter, softened
- 1 3/4 cups sugar
- 1 cup creamy peanut butter
- 2 large eggs plus 1 large yolk
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups semisweet chocolate chips (9 ounces)*
- 1/2 teaspoon salt
For the Chocolate Baileys Ganache:
- 1 1/2 cups semisweet chocolate chips (9 ounces)**
- 1/2 cup Baileys Irish Cream,
- 1 tablespoon unsalted butter, softened
Get to cooking. To make the brownies:
- Preheat oven to 350 degrees. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
- Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
- Mix in 1 ½ cups of chocolate chips (I dare you to dump them in without stealing one to sample :))
- Spread batter in baking pan — it will be thick, almost like cookie batter – then smooth the top.
- Bake for approximately 40-45 minutes until brownies are deep golden, puffed on top and a toothpick comes out almost clean when inserted into the middle. (I say “almost clean” because I like brownies a little on the chewy side. If you like them a little drier wait until the toothpick comes out clean)
- Cool completely before adding the ganache topping.
Make the ganache:
- Put chocolate chips (1 1/2 cups) in a heatproof bowl.
- Bring ½ cup of Bailey’s Irish Cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
- Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
- Spread ganache on cooled brownies and let stand until set, about 15 minutes.
* I used to buy the store brands of chocolate chips until Ghiradelli‘s were on sale one day. I’ll never go back. These are the best chocolate chips around! Also, I prefer dark chocolate, so instead of using all semisweet chips, I used ¾ cup of semi sweet and ¾ cup of dark chocolate.
The brownie recipe was modified from The Smitten Kitchen‘s version.