Print This Recipe
Chocolate and peanut butter–the two great tastes that always taste great together, right? Wrong. I know, I know, you didn’t think it was possible. Neither did I, until I made these. But they’re terrible. I mean, really, really terrible. The peanut butter base is mushy and gritty and the overall texture is just ick.
After I got over my initial disappointment, I Googled the recipe and found rave reviews which totally surprised me. Have you made these? What did you think?
Photos of the process here.
Scant 1/4 cup dark brown sugar
1 1/3 cups confectioners’ sugar
scant 1/4 cup unsalted butter
3/4 cup plus 2 tablespoons creamy peanut butter
7 ounces milk chocolate
4 ounces bittersweet chocolate
1 tablespoon unsalted butter
- Stir all the ingredients for the base together until smooth.
- I use the paddle attachments to my mixer, which my children love operating, but a bowl and a wooden spoon will do the job just as well.
- You will find, either way, that some of the dark brown sugar stays in rubbly but very small, lumps, but don’t worry about that.
- Press the sandy mixture into a 9-inch square brownie pan and make the surface as even as possible.
- To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread the base.
- Put the pan in the refrigerator to set. When the chocolate has hardened, cut into small squares because, more-ish as it undeniably is, it is also very rich.
Makes approximately 48.
Recipe from How to Be Domestic Goddess via WCHS.