[guest post!] peanut butter chocolate decadence brownies

It’s a happy day here at channingosity! It’s my first guest post and I’m so excited to introduce Lizzy, my fabu friend and amazing baker!

A peanut butter chocolate decadence brownie made it’s way to my office the other day and I fell in love. Here is a photo after I had devoured half of it [just look at those perfect, scrumptious layers!]:

And … here’s her delish guest post! Enjoy and have a fab day! xo♥channing


Peanut Butter Chocolate Decadence Brownies by Lizzy!

I rarely broadcast this fact anymore, but in high school I earned the nickname “Brownie” because of my penchant for showing up to parties with a tray of homemade brownies. Whereas my friends were expected to sneak a bottle of liquor from home or use their fake ID to purchase beer from a hole in the wall convenience store, my beloved role was providing chocolatey sustenance.

It’s been awhile since I’ve experimented with a complex brownie (I usually stick with a box of Ghirardelli Double Chocolate Brownies and when I’m feeling crazy I add an extra handful of semi-sweet chips into the batter), but this weekend I was inspired by the scrumptious PB Cheesecake that I had just indulged in at Co Co. Sala and I wanted to mimic the marriage of peanut butter and chocolate that this dessert so beautifully united in brownie form.

I began with the brownie base. Using the good ole double boiler (it was my great-grandmother’s! – any excuse to break this out makes me smile), I combined my butter and unsweetened chocolate until silky perfection – no lumps here!

This I added to my sugar, eggs, and vanilla. While mixing I added the flour, baking powder, and salt. I tossed in the semi-sweet chocolate chips (I’m partial to the Ghirardelli ones) then poured the batter into my greased pan.

After baking it in the oven for about 25 minutes, I removed the pan and let cool. Now, I’m a fan of an ultra-moist brownie – 25 minutes was just enough that the edges had risen while the center remained a bit gooey (not raw though!).

While the brownies cooled, I prepared the peanut butter spread. I combined brown sugar with butter, milk, and peanut butter. Whipping this together before adding flour and salt. I smoothed this over cool brownies (they had been sitting out for about 30 minutes).

The final touch! Chocolate ganache topping that was simply melted dark chocolate, semi-sweet chocolate, and some heavy whipping cream microwaved for 45 seconds and stirred until combined and shiny.

I smothered the brownies in the ganache and allowed to cool in the fridge for an hour.

Brownie Layer:
350 degrees in a 13″ by 9″ pan
♠ Butter or non-stick cooking spray to grease pan
♠ 1 cup unsalted butter
♠ 4 (2-ounces) squares unsweetened chocolate
♠ 2 teaspoons vanilla extract
♠ 2 cups sugar
♠ 4 extra-large eggs
♠ 1 1/3 cups  all-purpose flour
♠ 1 teaspoon baking powder
♠ 1 teaspoon salt
♠ 1 1/2 cups semisweet chocolate chips

Peanut Butter Layer:
♠ 1 teaspoon salt
♠ 1/2 cup unsalted butter, softened
♠ 1 cup packed light brown sugar
♠ 4 tablespoons milk
♠ 1 cup creamy peanut butter
♠ 1 1/3 cups all-purpose flour

Ganache Layer:
♠ 1 cup dark chocolate chips
♠ 1/2 cup semi-sweet chocolate chips
♠ 1/2 cup heavy whipping cream

*Derived from Peanut Butter Cookie Dough Brownie Recipe by Kerstin Sinkevicius

Happy Thursday!
Smooches and bear hugs,
Guest Blogger Extraordinaire Lizzy

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