Peanut Butter and Fudge Brownies plus Other Game Day Treats

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What do you get when you cross a fudge brownie with a peanut butter cup?  Um...bliss!   There are not real peanut butter cups in the recipe, however.  Instead, there is a filling of extra crunchy peanut butter and a layer of milk chocolate ganache.  

The original recipe called for salted roasted peanuts in the brownie batter, but I wanted to go with more chocolate flavor in the form of semisweet chocolate chips along with a little espresso powder.  I made one and a half of the recipe for the filling because after all, these are Peanut Butter fudge brownies.  And in keeping with the peanut butter cup theme, I chose to use milk chocolate in lieu of bittersweet or semisweet.  The recipe claims that one pan makes 30 bars.  Although I can easily polish off one of those 30, I find that the rich taste is better enjoyed in smaller portions.  But hey, I will let you make that decision on your own.  Whether you eat them slightly chilled (my preference) or at room temperature (just as good), I think you'll find the classic milk chocolate/peanut butter combination to be a winner.  The added base of fudge brownie just takes these over the top.

If this recipe doesn't have you reaching for the butter and sugar to satisfy that game day sweet tooth, here are a few more that might....

Bars and Confections

Homemade Lofthouse Cookies
(make the frosting your team colors)

Magic in the Middles 
(Peanut Butter stuffed Chocolate Cookies)

(reduced fat and calorie option)

Others not to be missed...
Mini Raspberry Swirl Cheesecakes
(super easy store bought cookie crust with tutorial)

Printable Recipe

Peanut Butter and Fudge Brownies
makes one 9" x 13" pan

For the Brownies
6 ounces (3/4 cup) unsalted butter
7 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon espresso powder
1/4 teaspoon kosher salt
4 extra large eggs
1 cup unbleached all-purpose flour
1/2 cup semisweet chocolate chips

For the Filling
1 1/2 cups chunky peanut butter
3 ounces (6 Tablespoons) butter at room temperature
1 cup plus 2 Tablespoons confectioners' sugar
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1 1/2 Tablespoons whole milk

For the Ganache
2 (4.4 ounce) bars milk chocolate chopped
5 Tablespoons unsalted butter

For the Brownies
Position rack in center of oven and preheat to 325Âș F.  Line a 13" x 9" x 2" metal baking pan with foil, leaving long overhang; butter foil.

Place the butter in a heavy large saucepan over low heat.  Add the chopped chocolate and unsweetened chocolate; stir over low heat until completely smooth.  Remove from heat.  Whisk in sugar, vanilla, espresso powder, and salt until sugar dissolves.  Add eggs one at a time.  Using a rubber spatula, fold in the flour.  Pour the mixture into the prepared pan, spreading evenly.  Sprinkle the top of the batter with the chocolate chips.  Bake until a tester inserted in the center comes out with moist crumbs attached, about 30 minutes.  Transfer pan to a wire rack to cool completely.

For the Filling
Using an hand-held mixer, beat the peanut butter and butter together in a medium bowl.  Add the confectioners' sugar, salt, vanilla and milk, beating until incorporated.  Spread the filling evenly over the cooled brownies.

For the Ganache
In a small saucepan over low heat, melt the butter and chocolate, whisking until completely melted and smooth.  Drop the ganache over the filling; spread evenly to cover.  Chill until set, about 1 1/2 hours.

Source: Adapted from epicurious.com


  1. These look HEAVENLY! And they have scooted right to the top of my must-try recipes!

  2. Love this recipe! Will be linking back to this in my upcoming post :)


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