Aww gurl. Sometimes the stars align and things just work like magic. This recipe is one such example. Hello chocolate peanut butter perfection! Just imagine the most perfectly rich and moist brownie with peanut butter swirled on topped, smooth cold ice cream, and chopped Reese’s cups. And it isn’t just drizzled with any old hot fudge either… it’s topped with peanut butter hot fudge you’ll be tempted to drink for breakfast. Dessert just got taken to a whole new level.
So if you remember from months past I’m part of a group of bloggers who do a little chocolate party every month. Chocolate is the key ingredient, there’s a second ingredient (like cranberries, coconut, or mint) and then we ninja up a recipe with chocolate and the second ingredient to share. It’s a fun group and it’s a good way to keep blogging exciting. Any who, this month is double chocolate. Yes ma’am – chocolate on chocolate! Now how can that be bad?
I’ve had the image of this Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar from Kevin and Amanda burned on to my retinas for months now. I wanted to make something equally as rich with an equally gorgeous picture to match. I sure think I succeeded. And I dare say my concoction might even be tastier ;)
I present to you the richest most decadent chocolate and peanut butter dessert that you will ever meet: The Ultimate Chocolate Peanut Butter Brownie Sundaes
Grab a glass of milk and your yoga pants for this post because you’ll need them just looking at the pictures.
- 1 recipe Rich Chocolate and Peanut Butter Brownies (recipe follows)
- Ice Cream (vanilla, chocolate, or Reese's would all be good)
- Peanut Butter Hot Fudge (recipe follows)
- Reese's cups or mini Reese's cups, chopped for serving (optional)
To assemble the brownie sundae of your dreams, just put a brownie on a plate (or three...) top with a scoop of ice cream, drizzle peanut butter hot fudge on top and then sprinkle on chopped Reese's. Enjoy with a tall glass of milk.
- 5 ounces bittersweet chocolate, chopped coarse
- 2 ounces unsweetened chocolate, chopped coarse
- 3 T. Dutch-processed cocoa powder
- 1/2 cup butter
- 1 1/4 cup sugar
- 3 eggs
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 1 cup flour
- 1/3 cup creamy peanut butter
Preheat the oven to 350 degrees. Line an 8-inch square baking pan with foil, letting the foil over hang the edges by a few inches; grease the foil with butter or cooking spray.
In a microwave safe dish (2-cup glass measuring cup works great for this), add your chocolates, cocoa, and butter. Microwave, stirring often, for 1 to 3 minutes until the mixture is smooth. Let it cool slightly.
In a large bowl, whisk the sugar, eggs, vanilla, and salt together. Whisk in the melted chocolate mixture until combined. Stir in the flour until just incorporated. Scrape the batter into the prepared pan and smooth out the top. Drop the peanut butter on top of the brownie batter by little spoonfuls all over the top. Use a knife to cut through the peanut butter and pull it through the brownie layer a bit. Bake the brownies until a tooth-pick inserted into the middle comes with just a few soft crumbs attached, 35 to 40 minutes.
Let the brownies cool completely in the pan; set on a wire rack. Remove the brownies from the pan by using the foil, cut into squares to serve.
I use the Ghirardelli’s 100% cocoa bars found in the baking aisle for the unsweetened chocolate. Man, it's good!
Brownies adapted from The America’s Test Kitchen Family Baking Book (One of the best cookbooks ever…)
- 1 cup heavy whipping cream
- 4 ounces semi-sweet chocolate, coarsly chopped
- 1/4 cup peanut butter
- 1 cup powdered sugar
- 1/2 tsp. vanilla
- pinch salt
In a medium sauce pan heat the cream over medium heat until it starts to boil. Pull the pan off the heat and the chopped chocolate and peanut butter. Let the mixture sit for 30 seconds. Whisk the cream, chocolate, and peanut butter together until the mixture is smooth. Add the powdered sugar and mix until smooth. Add the vanilla and salt and mix to combine. Allow the mixture to cool for about 10 minutes before serving warm. The mixture will thicken slightly as it cools and will be a nice texture when it hits the cold ice cream.
Store any extras in an air-tight container in the fridge and reheat to warm before serving again.
Wasn’t that awesome? Now, I’m sure you are wondering if I ate that bad boy or not. Thomas and I shared it but couldn’t even push through the last few bits of brownie on the bottom. It was phenomenal.
A big thanks to Roxana over at Roxana’s Home Baking for setting all of this up.
Me being part of the Chocolate Party group means that you all get access to the other ladies’ recipes too. Here is the collection of recipe from this month’s Double Chocolate Challenge. Just click on the icon to access whatever else looks good, and be sure to check back because people will add to the collection as the month goes on.