Last week I had guests coming over for dinner and was trying to plan a dessert. I started thinking about these divine brownies that I had made a long time ago and started craving them. I started searching all my computer files, unable to find the recipe. I remembered they were brownies with a creamy, not-too-peanut buttery topping, but I didn’t know the name. Finally I decided to search my pile of recipes I had from when I used to print off recipes all the time. I mostly just keep everything on my computer (and back up) now. Then I found it. I actually had printed it off twice I had liked it so much. I found out that I made them in 2007. What?! How could I not make them for so long after having tasted this perfectly decadent dessert? So we really enjoyed the dessert (and made sure to give away lots because I would eat them ALL if they stuck around) and I added the recipe to my computer cookbook file so we can have them again, before 3 years from now.
I doubled the recipe and baked them in a 9x13-inch pan for 22 minutes. It was fudgy and not at all overbaked. You could use a brownie mix and put the filling on top. I searched online to try to find out where I originally found them and found them at Recipezaar and realized that is where I found them. The original recipe has a little less cream, but several people who reviewed the recipe said it made a fugdge topping more than a filling, so I changed it to a little more cream and the filling layer is creamy and soft.
Super Peanut Butter Filled Brownies
2 oz. unsweetened chocolate
1/2 c. butter
1 c. sugar
1/2 c. flour
1/2 t. salt
1 t. vanilla
1/2 oz. semisweet chocolate (1/2 square)
1 1/2 c. powdered sugar
1/2 c. creamy peanut butter
1/4 c. butter, softened
3-4 T. cream
1 oz. semisweet baking chocolate
1 T. butter
Preheat oven to 350º. In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly. In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp vanilla. Add flour, salt and melted chocolate. Stir to combine.
Pour into a greased 9 in square baking pan. Bake for 20 – 25 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it. Do not overbake. Cool.
For filling, mix peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth.Slowly add powdered sugar,mixture will be a bit crumbly. Blend in cream until mixture is fluffy and reaches desired spreading consistency. Spread over cooled brownies. For glaze, melt chocolate and butter in saucepan, stir until smooth. Drizzle over the filling. Chill well before cutting.
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