• Cooking Time:
  • Servings: 32
  • Preparation Time:


These “brownies” are more blondie than cakey, with an excellent peanut butter-chocolate contrasts and fantastic edges, for those of you into that sort of thing. Have a glass of milk handy.

* I swapped bittersweet chips for the semisweet by accident, but really liked that bitter, grown-up kick.

**I’d suggest you try the dough/batter (because you’re going to anyway) before you bake it and judge for yourself whether it needs a little more salt


  • For brownies:
  • 2 sticks (½ pound) unsalted butter, softened
  • 1¾ cups sugar
  • 1 cup creamy peanut butter
  • 2 large eggs plus 1 large yolk
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ cups semisweet chocolate chips (9 ounces)*
  • ½ teaspoon salt, see note**
  • For ganache:
  • 1½ cups semisweet chocolate chips (9 ounces)*
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter, softened


  • Make brownies:
  • Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
  • Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated.
  • Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined. Mix in chocolate chips (1½ cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
  • Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 1½ hours.
  • Make ganache:
  • Put chocolate chips (1½ cups) in a heatproof bowl. Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute. Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
  • Spread ganache on cooled brownies and let stand until set, about 15 minutes.
  • Makes 32 brownies, more or less, depending on how you cut them
  • Brownies keep in one layer in an airtight container three days, and we hope much longer if hidden waaay in the back of the freezer.

Categories: Brownie  Dessert 
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