Jun 7, 2011

Peanut Butter Cup Crunch Brownies

Awhile ago, I talked about my love for Dean and Deluca's brownies. Every time I go to DC, I treat myself to this giant yummy brownie, and then attempt to walk it off by shopping in Georgetown for hours and hours. I searched high and low for recipes that would even compare to Dean and Deluca's brownies, but with no success. Today, ladies and gentleman, I think I might have found the secret to wonderful fudgy brownies.

It was a complete fluke that I came across this special technique. I made these Peanut Butter Cup Crunch Brownies and it requires a basic brownie recipe. I decided to use a brownie recipe from Alice Medrich's Cookies and Brownies. Before this, my favorite brownie recipe was her New Classic Brownies. This time I decided to try her Bittersweet Brownie recipe instead.

In this recipe, her technique says to keep stirring the batter until it loses the grainy texture and it becomes glossy and smooth. That last sentence is the key to wonderful brownies. After I made this, I vaguely recalled a brownie recipe, Robert's Absolute Best Brownies, from David Leibovitz's Ready for Dessert that said something similar. This minute of stirring is the key to the best brownie you'll ever make.

To make sure, I plan to buy some special chocolate and remake these brownies without the peanut butter portion. I will report back with the results!! I'm so excited! My search could be over! =)

As for this Peanut Butter Cup Crunch Brownie, it was really delicious! What a great combination of crunch, peanut butter cups, and yummy brownie below!! Have a piece and give the rest away, the temptation is too great!

Peanut Butter Cup Crunch Brownie
half recipe adapted from Brown Eyed Baker

Yield: 12 brownies

Bittersweet Brownies (see below for recipe)
1/4 cup salted peanuts
4 Reese’s peanut butter cups, chopped
3/4 cups milk chocolate chips
3/4 cups creamy peanut butter
1 1/2 tsp unsalted butter
3/4 cups Rice Krispies cereal

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

Bittersweet Brownies
from Cookies and Brownies

6 tbsp unsalted butter
3 oz unsweetened chocolate, coarsely chopped
3 oz semisweet or bittersweet chocolate, coasely chopped
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
2 large eggs
1/4 cup all purpose flour
2/3 cup walnut or pecan pieces (optional)

1. Preheat the oven to 325 degrees. Position a rack in the lower third of the oven. Line an 8 inch square pan with parchment or foil.

2. Melt the butter with all the chocolate in the top of a double boiler or in a medium heatproof bowl set in a pan of barely simmering water. Stir frequently until the mixture is melted and smooth.

3. Remove the top of the double boiler (or the bowl) from the heat. Stir in the sugar, salt, and vanilla. Add the eggs, one at a time, stirring until each is incorporated before adding the next.

4. Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan, about 1 minute. Stir in the nuts if using. Scrape the batter into the pan.

5. Bake for 25 to 30 minutes (see note), or until the brownies just begin to pull away from the sides of the pan. Cool on a rack for at least 1 hour before removing from the pan. Slide a knife between the pan and the brownies to a cutting board. Cut into 16 squares.

  • *The original recipe says it should take 35 to 40 minutes. I think mine were done at about 25 to 30 minutes. Check yours early, just in case, you don't want them to be overcooked.


The Sweetylicious said...

this look so tempting! chocolate goodness! (:

kk said...

Jasmine, I'm so happy your comment came through this time! =)

Jen said...

everything you make looks so delicious! you're an extraordinary cook/baker!!! =)

kk said...

Thanks Jen!! You're so sweet =)


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