| Level: | Intermediate |
| Total: | 2 hr 25 min |
| Prep: | 30 min |
| Inactive: | 1 hr 15 min |
| Cook: | 40 min |
| Yield: | 12 to 16 servings |
Ingredients
- 1 1/4 sticks unsalted butter, plus more, softened, for pan
- 1 cup unsweetened natural cocoa powder
- 1/2 teaspoon fine sea salt
- 1 1/3 cups sugar
- 1 1/4 teaspoon pure vanilla extract
- 2 eggs, at room temperature
- 2/3 cup all-purpose flour
- 1 1/2 cups semisweet chocolate chips
- 1 cup creamy peanut butter (don’t use old-fashioned or natural)
- 1/2 stick unsalted butter, at room temperature
- 1 cup powdered sugar
- 1/4 teaspoon fine sea salt
- 1 1/4 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups salted cocktail peanuts
- 2 cups semisweet chocolate chips
- 7 tablespoons unsalted butter
Instructions
- Preheat your oven to 325 degrees F.
- For your brownie batter: Melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.
- While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it’s warm, but not hot anymore.
- While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.
- Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it’s fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This’ll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.
- Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes. Let them cool completely on a rack or a dishtowel on your counter.
- While the brownies are cooling make the buttercream and ganache.
- For the buttercream: Mix your peanut butter and butter together in a stand mixer until they are totally blended. Turn your mixer down and slowly add your powdered sugar and fine sea salt. Stop the mixer and scrape the sides and bottom of the bowl. Turn your mixer back to medium, add your milk and vanilla and keep mixing until it’s fully blended. Dollop the peanut butter buttercream in heaping spoonfuls on top of the cooled brownies. Evenly spread it with the back of a butter knife the over the surface. Scatter the peanuts evenly over the buttercream, pressing into the buttercream so that the ganache has something to hold on to and the peanuts are all covered.
- For the ganache: Melt the chocolate chips and butter together in a small saucepan over low heat, stirring constantly. Allow the ganache to cool down slightly for 10 minutes or so, then pour it evenly over the peanut butter buttercream layer. Smooth the ganache out with the back of a butter knife, making sure to cover the buttercream and peanuts completely. Chill the brownies in the refrigerator until the toppings are set, 1 1/2 hours or so.
- Remove these delicious guys from the refrigerator. Lift up the ends of the foil liner and place the Fudgy Salty Chocolate Peanut Butter Brownies on a cutting board. Cut into squares.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 713 |
| Total Fat | 49 g |
| Saturated Fat | 22 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 7 g |
| Sugar | 54 g |
| Protein | 13 g |
| Cholesterol | 69 mg |
| Sodium | 149 mg |
Reviews
These are the best….better than Reeses Peanut Butter cups and well worth the effort!
It is awesome! However, it is really more like a candy bar than a brownie, very rich. My family loved it and we will make it again.
It just isn’t very good. I’ll probably end up tossing this after only eating part of the pan. The squares are just way too over rich and the base is bitter (to put it into context I can eat half a pan of Nanaimo bars and feel content). The base needs a real change, I would start with maybe 1/3 of the chocolate chips, 2/3 the cocoa, and maybe 3/4 the butter. The peanut butter cream is delicious and I would omit the milk and vanilla to keep it thicker so it stays with the base better.
I can make them 1 day and it looks like peanut butter cups. It is a combination of chocolate and peanut butter. I can bake them for a bake sale.
These brownies are so good. We didn’t put the extra peanuts in and I did add some gray salt on top to give them a little extra saltiness.
These are a winning recipe!! However, with that said, I am l was in a hurry and used box brownie mix. They are probably even better with the homemade fudgy brownie part.
I am not a big peanut butter fan in baked goods. But, these were an awesome treat and I can’t wait to have them again!
The brownie was way too dense and bitter for my likings… But the peanut butter buttercream is definitely a keeper!! I made a different brownie recipe and used the peanut butter buttercream and it was totally awesome!
The brownies were awesome. My stepson decided not to put icing on the brownies were very rich, but very delicious. But overall the brownies were a hit in our home. We also used dates because I was out of chocolate chips.
These are SO delicious. However, the chocolate chips seemed rather large for the brownies, maybe because there was so much crunch going on with the peanuts too, so I might try mini chips next time. The peanut buttercream is just wonderful and can be used as a frosting on other baked goods, I’m sure. The ganache has way too much butter, but if you made half the amount of melted chips and butter and drizzled it, I imagine it would still be pretty. On the other hand, if you’re going to “blow” it by eating such a decadent dessert, who cares if there is so much butter in the ganache?! Make it and have a wonderful time eating it!