Description
These brownies will last up to five days. Their stability makes them a great pick for shipping short distances.
Ingredients
Units
Scale
- 8 Tablespoons Unsalted Butter (I used salted butter, fyi.)
- 4 ounces Unsweetened Chocolate
- 1 1/4 cups Sugar
- 1/4 teaspoon Salt
- 2 Large Eggs (at room temperature)
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- 2 Tablespoons Natural Unsweetened Cocoa Powder
- 1/2 cup Creamy Peanut Butter or Crunchy Peanut Butter (I used creamy peanut butter)
- 1/2 cup Lightly Salted Peanuts, Crushed
Instructions
- 350* oven.
- Grease an 8" baking pan with Pam for Baking with Flour or Baker's Joy and set aside. Note: I used a 9" baking pan because that's what I have. The result? Thinner brownies that bake a little faster.
- Melt the unsalted butter and chocolate in a glass bowl over a pot of simmering water, stirring until all the lumps disappear. Remove from the heat.
- Stir in the sugar and the salt. Set aside to cool to room temperature. Note: why? If you added the hot melted chocolate mixture to eggs, it would cook the egg white, and you would end up with white streaks in your brownies.
- While the mixture is warm, not hot, add the eggs one at a time. Mix well.
- Add in the vanilla extract.
- Fold in the all-purpose flour and the baking cocoa. Mix until it is just combined.
- Place the peanut butter in a small bowl. Melt in a glass bowl over a pot of simmering water or in a microwave until the peanut butter is runny.
- Fold in the peanut butter to the brownie batter, but don't stir to combine. You want to leave streaks here.
- Pour the chocolate and peanut butter brownie batter into the prepared baking pan. Scatter the crushed peanuts over the top.
- Bake for 24-30 minutes or until a tester in the middle has a few not dry crumbs and you notice the edges pulling away from the sides of the pan.
- Let the brownies cool in a pan on a wire rack.
- To Ship: after completely cooling the brownies, layer unwrapped brownies in an airtight container. You could also wrap the peanut butter brownies in wax paper, parchment paper, or plastic wrap and set them inside a plastic container. You could use a bag, but you risk crushing them during shipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American