Peanut Butter Brownies

Our kitchen designer, S, for our renovation project was AMAZING. Granted, we had to “break up” with two designers before finding her, but boy are we glad we did! She had so much patience with us me and my indecisiveness. And she tackled our kitchen with all it’s funky angles and obstacles as a challenge not a burden. It was her last minute idea to put a countertop over our radiator to almost double our counter space in the room. We owe her. Big time. But how do you thank someone for all their hard work and patience? In an attempt to show our gratitude, I did what I do best. I baked for her.

The day we went to deliver these brownies, S said she was so glad we love the kitchen and that this is what makes her day. Happy customers coming in smiling say they love the design she came up with. If anyone in the Boston area is looking for a kitchen designer, let me know, because she was awesome.

And now, on to the brownies. I had some leftover frosting from the Chocolate Peanut Butter cupcakes and I wanted to incorporate that frosting into the treat for S. Then I decided that I’d stick with the chocolate-peanut-butter theme but make brownies. Now ever since I made these Oreo Brownies, an Ina Garten recipe, I’ve been in love with the brownies. I also made them into Brownie Pops for Hubby’s mom’s surprise birthday party. The brownies are delicious. But I decided I’d try a new brownie recipe just to mix things up.

I asked around and decided on this recipe from What’s Cooking in the Orange Kitchen. These brownies do not disappoint! They’ve got a great texture. Be sure to follow the tip in the recipe to get the nice shiny top to your brownies. I mixed some chocolate-peanut-butter swirled chips into the brownie batter prior to cooking.

Once the brownies were fully cooled, I spread about a 1/2 cup of the leftover frosting onto the brownies. I also had some leftover ganache in the fridge, so I decided to slather that over the peanut butter frosting.

These brownies are very rich and tasty. The peanut butter flavor was not overwhelming, but more of a subtle flavor mixed with the delicious chocolateness of the brownies. Hubby didn’t want to actually deliver these to S because he wanted to eat the entire batch himself.

Don’t forget to enter in my 2nd blogiversary giveaway by midnight on August 13th!

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Perfect Brownies

Yield: 16 brownies

Ingredients:

1/2 cup (1 stick) unsalted butter
1 cup + 2 Tbsp sugar
1/2 cup + 2 Tbsp Dutch-process cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp espresso powder, optional
1/2 Tbsp vanilla
2 large eggs
3/4 cups flour
1 cups chocolate chips - I used chocolate-peanut-butter swirl chips

Directions:

Preheat the oven to 350°F. Lightly grease a 8x8 pan

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased 8x8 pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

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15 Responses to “Homemade Milky Way Candy Bars”

  1. #
    1
    KV — October 20, 2010 at 1:28 pm

    those look good too. Are homemade butterfingers next? I have a recipe I’m going to try out soon.

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    2
    Jen — October 20, 2010 at 2:41 pm

    Butterfingers would be tasty, but I’ve got something else coming on Friday…

  3. #
    3
    amanda @ fake ginger — October 20, 2010 at 6:00 pm

    OH YUM! I really want to try these but I’m horrible at dipping things too.

  4. #
    4
    oneordinaryday — October 21, 2010 at 12:25 am

    This is exactly what my son’s been asking me to do. You’re making it hard to say no – they look perfect!

  5. #
    5
    Kimmy Bingham — October 21, 2010 at 1:03 am

    Why do you tempt me so? Milky Ways are my favorites. This is so worth trying 🙂

  6. #
    6
    Smitten Sugar — October 21, 2010 at 2:47 pm

    Yum these look delicious! I love Milky ways

  7. #
    7
    Eliana — October 21, 2010 at 8:22 pm

    Well they look pretty perfect to me! And super delicious too.

  8. #
    8
    Kerstin — October 22, 2010 at 4:11 am

    I’m so intrigued by the cool whip/chocolate mixture for the filling! These look so yummy and addicting!

  9. #
    9
    Miss Yunks — October 22, 2010 at 4:34 pm

    These look so cute and much easier than the milky ways and snickers I made a few months ago. I made mine in muffin wrappers so I didn’t dip them, just layered the chocolate, nougat, caramel, and chocolate! They came out pretty tasty but was a lot of work!

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    10
    Rachael Pergler — October 26, 2010 at 1:31 am

    I just tried these and they didn’t come out as I’d hoped. The chocolate and whipped cream mix was too sticky and wouldn’t harden. Did I do something wrong? Also what if you can’t find kraft caramel?

  11. #
    11
    Jen — October 26, 2010 at 11:41 am

    Rachael – Sorry to hear they didn’t turn out for you. The center part was a bit sticky while dipping and wasn’t super hard… Any caramel would work for this recipe, I just use the Kraft kind that comes individually wrapped.

  12. #
    12
    K — November 2, 2013 at 7:41 pm

    I would put melted chocolate in the pan first, freeze, then the chocolate mixture, then the caramel. Then you can spoon melted chocolate on top. Would this work? (It solves the dipping problem too!)

    • beantownbaker — November 3rd, 2013 @ 12:36 pm

      That could definitely work… The caramel might ooze out when you gut them though… Let me know how it goes if you try it.

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    Rick — October 31, 2014 at 11:23 am

    I hope you are not using Cool Whip which is all trans-fat and high fructose corn syrup. I’m looking for a healthier alternative to the store bought Milky Way. Perhaps a recipe for homemade whip ?

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    14
    Linda — December 23, 2015 at 1:42 pm

    These were a DISASTER. I wasted my morning and a lot of ingredients. The chocolate mixture was so sticky when cutting into squares. The directions did not state whether to add water to the caramels when melting so I didn’t…the caramels ended up thick and so sticky, I had trouble putting it on the chocolate layer. Dumped the whole mess out since I didn’t want to waste a bag of milk chocolate chips to coat them. I have been baking my entire life (60 +) and never had a recipe go like that.

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