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Tag Archives: peanut butter

Brownies with Peanut Butter

This attempt at brownies with a peanut butter swirl didn’t turn out quite as planned, but they were pretty tasty.  The peanut butter swirl was much thicker than intended, so it was almost like brownies with peanut butter cookie globs mixed in.  If I try these in the future, I may try an egg into the peanut butter to give it a more cookie like consistency.

Brownie batter

1 stick (1/2 cup or 4 ounces) unsalted butter, cut into pieces

3 ounces unsweetened chocolate, chopped

1 cup sugar

2 large eggs

1/2 teaspoon pure vanilla extract

2/3 cup all-purpose flour

1/2 cup semi-sweet chocolate chips

Peanut Butter “Swirl”

1 cup creamy peanut butter

3/4 cup powdered sugar

1 TBSP butter

1 tsp vanilla

Heat the oven to 350 and spray an 8 x 8 pan with cooking spray.

Bring water to a gentle simmer in a double boiler.  Chop the chocolate into small pieces and place in a double boiler with the butter.  Melt the chocolate slowly over a simmer.  Remove from the heat and whisk in the sugar, egg, vanilla and salt until well combined.  Whisk in the flour until just combined.  Add in the chocolate chips and give another gentle stir.  Pout the batter into the baking dish.

With an electric mixer, mix together the peanut butter, powdered sugar, butter and vanilla.  It will be pretty thick.  Drop dollops of this mixture onto the top of the brownies.

Bake for about 35-40 minutes until a knife comes out clean.

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Chocolate Peanut Butter Cake (Happy Birthday, Val!)

Wednesday was my coworker Val’s birthday, so I wanted to find a recipe for a special cake for her.  I saw one for a chocolate peanut butter cake, and I knew that I had to try it!  It was a simple recipe and turned out pretty well!

Found on: http://christyskitchencreations.blogspot.com/2008/10/reeces-cup-chocolate-peanut-butter-cake.html

For the cake:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt.
2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled (optional) (I didn’t use this)

For the Icing:

1 cup confectioner’s sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/3 teaspoon kosher salt
1/3 cup heavy cream

For the cake, center a rack in the oven and preheat the oven to 350 degrees. Butter two 9×2″ round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.

Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups). Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.