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Dark Chocolate-Peanut Butter Brownies

(83)
  4 reviews
  • 35 min prep time
  • 2 hr 50 min total time
  • 15 ingredients
  • 36 servings
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A sweet nutty filling balances the richness of bittersweet chocolate in lovely, layered bars.

Ingredients

Brownies

1/2
cup dark corn syrup
1/2
cup butter
6
oz bittersweet baking chocolate, coarsely chopped
3
eggs
1
cup all-purpose flour
3/4
cup granulated sugar
1
teaspoon vanilla

Filling

2
cups chunky peanut butter
1/2
cup butter, softened
2
cups powdered sugar
1
tablespoon vanilla

Frosting

1/2
cup whipping cream
6
oz bittersweet baking chocolate, coarsely chopped
1
teaspoon vanilla
Chopped roasted peanuts, if desired

Steps

  • 1 Heat oven to 325°F. Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour.
  • 2 In 2-quart saucepan, heat corn syrup, 1/2 cup butter and 6 oz chocolate over low heat, stirring frequently, until chocolate is melted. Remove from heat. Beat in eggs, one at a time, using wire whisk. Add flour, granulated sugar and 1 teaspoon vanilla; beat with wire whisk until batter is smooth and shiny. Spread in pan.
  • 3 Bake 23 to 25 minutes or just until toothpick inserted in center comes out clean (do not overbake). Cool completely, about 45 minutes.
  • 4 Meanwhile, in large bowl, beat peanut butter and 1/2 cup butter with electric mixer on medium speed until blended. Add powdered sugar and 1 tablespoon vanilla; beat until smooth and fluffy. Spread over brownies.
  • 5 In 1-quart saucepan, heat whipping cream and 6 oz chocolate over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Stir in 1 teaspoon vanilla. Cool 5 minutes. Spread frosting over peanut butter filling. Sprinkle with peanuts. Refrigerate until firm, about 1 hour. For brownies, cut into 6 rows by 6 rows.
  • 1 Heat oven to 325°F. Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour.
  • 2 In 2-quart saucepan, heat corn syrup, 1/2 cup butter and 6 oz chocolate over low heat, stirring frequently, until chocolate is melted. Remove from heat. Beat in eggs, one at a time, using wire whisk. Add flour, granulated sugar and 1 teaspoon vanilla; beat with wire whisk until batter is smooth and shiny. Spread in pan.
  • 3 Bake 23 to 25 minutes or just until toothpick inserted in center comes out clean (do not overbake). Cool completely, about 45 minutes.
  • 4 Meanwhile, in large bowl, beat peanut butter and 1/2 cup butter with electric mixer on medium speed until blended. Add powdered sugar and 1 tablespoon vanilla; beat until smooth and fluffy. Spread over brownies.
  • 5 In 1-quart saucepan, heat whipping cream and 6 oz chocolate over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Stir in 1 teaspoon vanilla. Cool 5 minutes. Spread frosting over peanut butter filling. Sprinkle with peanuts. Refrigerate until firm, about 1 hour. For brownies, cut into 6 rows by 6 rows.

Expert Tips

Coat your measuring cup with cooking spray when measuring corn syrup; it will pour out of the cup easily.

To cut into bars, use a thin-bladed knife dipped into warm water.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Brownie
Calories
290
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
115mg
5%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
10%
Sugars
14g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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