Peanut Butter Brownies

Oh, how I love chocolate and peanut butter together.  This recipe reminds me a lot of the chocolate peanut butter bars posted here, but I like them even a little more because the base is a brownie and doesn't require a boxed mix.

PEANUT BUTTER BROWNIES

Brownies:

• 3/4 cup flour
• 1/2 teaspoon salt
• 10 ounces semi-sweet chocolate
• 1/2 cup unsalted butter
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs 

Peanut Butter Frosting:

• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or whipping cream 
• pinch of salt 

Glaze:

• 1 cup semi-sweet chocolate, chopped
• 1/4 cup creamy peanut butter 

BROWNIES:

Preheat over to 350 degrees.  

Prepare a 9 x 13 inch pan with parchment paper.  Leave a few inches hanging over the side so the brownies can easily be lifted out after baking.  Spray parchment with non-stick spray.  

In a medium-sized bowl, combine flour and salt.  Set aside.  

Melt butter and chocolate in a saucepan on low-medium heat.  Stir until smooth.  

Set chocolate aside to cool for 8-10 minutes.   

Whisk sugar and vanilla into chocolate.  

Add one egg at a time to chocolate mixture, mixing well after each addition.  

Fold in flour mixture until just combined.  

Pour batter into prepared baking dish and spread evenly.  

Bake for 25-30 minutes or until an inserted toothpick comes out mostly clean with some moist crumbs attached.  

Allow brownies to cool completely (1-2 hours) before frosting.  

PEANUT BUTTER FROSTING:

Beat butter and peanut butter with the paddle attachment on a stand mixer (or with a hand mixer).  

Add powdered sugar, 1/2 cup at a time.  Beat well after each addition.  

Add vanilla, 1 tablespoon of milk (or cream), and salt.  

Beat on medium speed for another 1-2 minutes.  

Add more milk or cream if it is too thick.  

Spread frosting evenly over cooled brownies.    

GLAZE:

Melt chocolate and peanut butter together in a saucepan on medium-low heat.  Stir continuously until smooth.  

Allow mixture to cool for several minutes.  

Pour glaze over frosting and smooth evenly.  

Chill brownies in the fridge for several hours before cutting.  

Source: The Blond Buckeye

Peppermint Fluff

I love the retro look of this dessert. My friend Sue made it this last summer for a get together and I knew right away that I wanted to make it for Christmas.  If you're making this for a smaller crowd, half the recipe. I used the amounts below and had plenty of leftovers.  Thanks for the recipe, Sue!

PEPPERMINT FLUFF

• 1 pound peppermint candy
• 1 cup light cream
• 1 envelope (1 tablespoon) unflavored gelatin
• 4 tablespoons cold water
• 3 cups heavy cream
• 2 (9 ounce) packages chocolate wafer cookies * (see note below)

NOTE:  The wafer cookies I used come in a yellow box and are Nabisco brand.  They are called Famous Chocolate Wafters.  

Crush peppermint candy. I unwrapped the candies, put them in a plastic bag, and used a hammer to pound the crud out of them.


Heat crushed candy and light cream on medium heat, stirring occasionally, until candy is dissolved. This takes about 15-20 minutes.  Use a rubber spatula to make sure that the candy is not sticking to the bottom of the pan.  


While cooking the cream and candy, mix the gelatin and cold water in a small bowl and set aside.


Remove cream and candy mixture from the heat and add gelatin.  Stir to combine.  Chill until partially set.


Carefully fold in whipped cream.


Place a layer of wafers in the bottom of the pan and stand wafers around outside.  If you're halfing this recipe and using a small pan, break the wafters in half before placing them around the outside.


Spread half of peppermint mixture on top of wafers.


Top with a 2nd layer of wafers.


Spread remaining peppermint mixture and top with one last layer of wafters.


Chill for 12 hours.


Source:  Sue Jobst