Peanut Butter Brownies

I made these a long time ago.  I saw the recipe on FB, one of my friends had posted and the recipe is super simple.  I made a double batch so we could have some with Sunday Dinner and the rest to take to work for the crew.....they love anything peanut butter and chocolate.  I thought it strange that these didn't have any eggs, or a leveling agent.

Here is the recipe for a single batch (makes 9x9)

Ingredients:
2 ripe bananas
1 cup sugar
1/2 cup melted butter
1/4 cut cocoa
1/8 tsp salt
1 tsp vanilla
3/4 cup AP flour
1/2 cup peanut butter
1/2-3/4 cup chopped walnuts (optional)

Directions:
Preheat oven 350°

In a bowl mash bananas then add sugar and mix with a fork til combined.  Add melted butter (save 1 tbl for spreading on pan and also 1 tbl cocoa to dust pan. I lined my pan with parchment and also did this step )
, vanilla and mix again.  Add flour, salt, mix then add cocoa, add nuts.  Mix well but don't overmix.  Spread mixture into pan getting into all the corners.  With an small ice cream scoop place 4 scoopes on top of batter, with a flat knife drag the pb through the mix, first one way then the other this will give you a nice pattern.
Bake for 20=25 minutes until tester comes out clean.
ENJOY!!

thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve,
Donna

Scratch Brownies

adapted from here
These are the brownies I made that Sunday for the drywall guy Rick.  I decided that I should make the recipe from scratch so went searching and came up with the one.  I made some changes and hope he likes them.  Won't be able to try them cause then I'd have to have one missing from the pan.  :)

Well I was told these were "ridicilous" and I'm guessing that's a good thing.  :)....and I've already been asked to make more.
printable

 

Ingredients:

1/2 cup (115g) salted butter¹

8 ounces (228g) coarsely chopped quality semi-sweet chocolate
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 Tablespoons (80g) all-purpose flour (measure this accurately)
2 Tablespoons (11g) unsweetened cocoa powder
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips

1/2 cup chopped pecans and then 12 or so 1/2 pecans for top

Milk Chocolate Frosting (optional)

1 and 3/4 cups (210g) confectioners' sugar
1/4 cup (22g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream or half-and-half
1 teaspoon vanilla extract
salt, to taste

Directions:

1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9x9 inch square baking pan³ with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
4. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.

Thanks for stopping by, have a wonderful week and always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Peanut Butter Brownie with Ganache Toppping

 
While my grandson Josh (the marine) was home over the holidays I made this one night for our dessert.  I made fried chicken, mashed potatoes, gravy and corn.  Was all very tasty.  This dessert is very good but you can only eat small portions.  It's kind of like having fudge...yummy!
Peanut Butter Brownie with Ganache Topping  .....oh so rich

from Serious Eats

Makes 16

For The Brownie Layer:
170g dark chocolate (70% cocoa), finely chopped
115g unsalted butter, cut into small cubes
100g caster sugar
100g light brown sugar
1/2 teaspoon salt
1/4 cup peanut butter
2 large eggs
1 large egg yolk
1/2 teaspoon pure vanilla extract
100g plan flour
2 tablespoons cocoa powder

For The Peanut Butter Layer:
1/2 cup plus 2 tablespoons peanut butter
85g unsalted butter, softened
1 cup icing sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt

For The Ganache Layer:
170g dark chocolate (70% cocoa), finely chopped
1 tablespoon icing sugar
2 tablespoons peanut butter
1/4 cup cream

Make the Brownie Layer: 
Preheat the oven to 175 degrees C and put a  rack in the centre of the oven. Grease 8 x 8 cake tin and line with parchment paper, allowing two ends to overhang the edge .

In microwave or over pan of barely simmering water, heat chocolate and butter, stirring, until melted and smooth. Whisk in sugar, brown sugar, and salt. Whisk in peanut butter, eggs, yolk, and vanilla until smooth.

Sift flour and cocoa powder into small bowl. Stir into chocolate mixture until completely combined. Pour into prepared pan and smooth the top. Bake until just set and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Transfer to wire rack to cool completely before topping with peanut butter layer.

Make the Peanut Butter Layer: 
In an electric mixer fitted with paddle attachment, beat peanut butter and butter on medium low speed until creamy. Beat in the icing sugar, vanilla, and salt until smooth and creamy. Spoon into tin over brownies and smooth the top. Chill while making ganache topping.

Make the Ganache Topping: 
Place chocolate, sugar, and peanut butter in medium bowl. Heat cream in microwave or on stove until just simmering. Whisk into chocolate mixture until smooth. Pour over peanut butter layer. Chill until firm, 2 to 3 hours.

To cut, run sharp knife along inside edge of pan. Grab parchment paper, lift brownies out of pan, and place on work surface. Use a large hot, wet knife to cut into squares.

Thanks for stopping by, hope you have a wonderful day, and Remember To Find the time to Do ALL the Things You love.
Donna