:max_bytes(150000):strip_icc()/20250822-TripleDeckerPeanutButterBrownies-NiedleCreative22-77e337edd02e4ba1a339f9f6f8f6acd3.jpg?w=780&resize=780,470&ssl=1 "Do you like peanut butter? These three -story brownies are just for you")
Why it works
- A combination of soft-amer chocolate and Dutch cocoa-processes powder gives complex brownies chocolate.
- Add the peanut butter in the brownie dough and the garnish leads to a deeply hazelnut dessert.
My husband, Lewis, has a weakness for everything related to peanut butter. I do not blame it: the spread is rich, creamy and versatile, just as delicious in sweet and savory applications. Although he happily appreciates peanut butter with nothing more than a spoon, he is just as enthusiastic about peanut butter cookies, ice cream and cheese cake. This is why, when I came across Yvonne Ruperti’s recipe for three -story peanut brownies, I knew I had to give them a whirlwind in my own kitchen. Rich, fudgy and deeply hazelnut, these diaper brownies check all the boxes for amateurs of peanut butter and chocolate. The peanut butter goes both in the brownie dough and the garnish, giving the bars a robust hazelnut which completes the soft-tomer chocolate. As a review of 2013 said: “A perfect dessert for a fan of peanut and chocolate butter.”
December 2012
The recipe was developed by Yvonne Ruperti; The lead note was written by Geneviève Yam.
Serious eats / creative niedle
Do you like peanut butter? These three -story brownies are just for you
Cook mode
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For the Brownie layer:
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170 g (6 ounces)) Soft-man chocolateAbout 70% cocoa, finely chopped
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113 g uncommon butter (4 ounces; 8 tablespoons), cut into 1/2 inch pieces, and more for lubrication
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100 g Powdered sugar (3 1/2 ounces; 1/2 cup))
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107 g sugar (3 3/4 ounces; 1/2 cup))
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1/2 teaspoon Crystal Diamond Salt Casher; For table salt, use half as much in volume
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70 g non -salty peanut butter (2 1/2 ounces; 1/4 cup))
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2 big eggs
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1 big egg yolk
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1/2 teaspoon vanilla extract
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107 g versatile flour (3 3/4 ounces; 3/4 cup more 2 tablespoons))
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10 g (2 tablespoons)) Dutch cocoa-processing powder
For the peanut butter layer:
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175 g non -salty peanut butter (about 6 3/4 ounces; 1/2 cup more 2 tablespoons))
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84 g uncommon butter (3 ounces; 6 tablespoons), softened
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113 g confectioners (4 ounces; 1 cup))
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1/2 teaspoon vanilla extract
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1/8 teaspoon Crystal Diamond Salt Casher; For table salt, use a pinch
For the garnish of the ganache:
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170 g (6 ounces)) Soft-man chocolateAbout 70% cocoa, finely chopped
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21 g confectioners (3/4 ounce; 1 tablespoon))
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35 g non -salty peanut butter (1 1/4 ounce; 2 tablespoons))
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1/4 cup more 2 tablespoons (90 ml)) thick cream
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For the Brownie layer: Adjust the oven grid in the central position and preheat the oven to 350 ° F (180 ° C). Line an 8 -inch mold with two strips of parchment paper 8 inch wide so that all sides are covered with 1 inch overhang. Lightly grease the parchment with butter; Cancel.
Serious eats / creative niedle
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In a large bowl in the microwave, mix chocolate and butter. High microwave, stirring every 30 seconds, until it is melted and smooth, about 2 minutes. (Alternatively, the nest bowl on a saucepan of simmering water and chocolate and butter cast iron, stirring from time to time, until it is melted and smooth, about 5 minutes.) Whisk the sugar, brown sugar and salt to incorporate. Add the peanut butter, eggs, egg yolk and vanilla to smooth consistency.
Serious eats / creative niedle
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Using a fine mesh sieve, sieving flour and cocoa powder in a mixture of chocolate and whisk until it is just combined. Pour into a prepared mold and, using an offbeat or flexible spatula, high. Cook until it is just adjusted and a toothpick inserted in the center comes out with wet crumbs, 20 to 30 minutes. Transfer to a rack and let cool completely.
Serious eats / creative niedle
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For the peanut butter layer: In a drummer on a base equipped with the paddle or in a large bowl and using an electric hand mixer, beat peanuts and medium speed until they are creamy, 1 to 2 minutes. Add the sugar, vanilla and salt of the confectioners and beat until they are completely incorporated and the mixture is smooth and creamy. Scrape the cooled brownies and, using an offbeat spatula, spread the peanut butter from edge to the edge at the blanket evenly. Refrigerate while you prepare the garnish of the ganache.
Serious eats / creative niedle
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For the garnish of the ganache: In an average bowl, mix the chocolate, sugar of confectioners and peanut butter. In a small saucepan, bring simmer cream over medium-high heat, about 2 minutes. Pour cream on chocolate and whisk until smooth. Pour over the layer of peanut butter and refrigerate until closed, 2 to 3 hours.
Serious eats / creative niedle
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Hold and lift parchment paper to remove the brownies from the mold. Transfer gently to a cutting board. Using a hot knife, cut the Brownie in 16 squares. (For cleaner cuts, run a knife under lukewarm water and a dry knife with a clean kitchen towel before distributing each slice.)
Serious eats / creative niedle
Special equipment
8 to 8 inch baking pan, parchment paper, drummer on base or electric mixer
Make-ahead and storage
Brownies can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.
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