I don’t know what the hell I was thinking, or maybe the “1 hr 10 min total time” threw me for a loop. That sounds totally doable at 8 p.m. on a Sunday night to me. (I actually am being honest – that sounds completely approachable and sensible). Looking back, things could have gone differently. Much differently. This recipe is rich, fun and plentiful. As my household consists of myself, Mark and two kittens, I don’t necessarily have a lot of mouths to feed. One large part of this blog is to create recipes to feed two people with minimal to no leftovers. However, when it comes to baking, I am still too unsure of myself to try to cut everything in half and still think it will come out the way the end product is meant to be. You see, I tried this on my first night of making an appetizer / entrée / dessert combo for my 90 day recipe challenge. I made brownies from a Bon Apetit recipe, and cut everything in half in order to eliminate a ton of leftover brownies. That + complete failure = my current hesitation.
That being said, I present you with an entire batch of “Buckeye” Brownie Bars. Please note: another guideline of this blog is to be totally honest with you in all of my experiences. This was NOT a quick and easy recipe. It took more than a couple of hours … with baking the brownies, letting them cool, making the peanut butter layer, adding the milk chocolate, and refrigerating it. It is good – I promise! Just time consuming! 🙂 Consider it a good Sunday baking recipe if you’ve got some time on your hands. Indulge yourselves on the rich goodness directly from Brown Eyed Baker!
© 2015 : a flavor journal : by sara alvord
- ⅓ cup Dutch-processed cocoa
- 1½ teaspoons instant espresso (optional)
- ½ cup plus 2 Tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons (2 ounces) unsalted butter, melted
- ½ cup plus 2 Tablespoons vegetable oil
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2½ cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ teaspoon salt
- ¾ cup creamy peanut butter
- ½ cup unsalted butter
- Pinch salt
- 2¼ cups powdered sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1½ cups milk chocolate chips
- ⅓ cup creamy peanut butter
- To make brownie base: oven rack to lowest position and heat oven to 350 degrees. Line a 9x13-inch baking pan with foil - leave overhanging foil over all sides of the pan (about an inch). Spray entire foil surface with non-stick spray.
- Whisk cocoa and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
- Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.
- Make the Peanut Butter Filling: Beat together the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low and alternate adding the powdered sugar and the milk, mixing to combine after each addition. Add the vanilla extract, beat to combine, then increase the speed to medium-high and beat until completely smooth and creamy. If it seems a little bit too dry to spread, add another splash or two of milk to get it the right consistency (this could vary based on humidity levels). Using an offset spatula, spread the peanut butter mixture in an even layer over the top of the brownies.
- Make the Chocolate-Peanut Butter Glaze: Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the mixture over the peanut butter layer and spread into an even layer with a spatula. Refrigerate for at least 30 minutes, or until set.
- Using foil overhang, carefully lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days.
- This is a direct recipe from Brown Eyed Baker - please see link below!