CHEW THIS! Peanut Butter Brownies with Peanut Brittle Topping

The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Jumping right straight into it… peanut butter and sugar

Blaise Doubman

So, every once in awhile I will get a message or an email saying that what I am writing and submitting to my readers is just too sweet and too full of calories. While I can understand where some of those people are coming from, I find it boring to write about side dishes, main dishes or even bread, when I know it could be dessert. Now, do not get me wrong, I love talking about, writing about and discussing all foods but dessert and anything sweet is my favorite!

The recipe I am sharing here today may be a sugar bomb, according to most people’s standards but it really is not! The peanut butter brownies can be baked and served just by themselves. Same goes for the peanut brittle! Pour it out onto a greased piece of parchment paper, smooth it out fairly thin and then just wait until the peanut brittle hardens. However, if you combine the best of both worlds, what you have is an amazing dessert that is not to be missed!

Peanut Butter Brownies with Peanut Brittle Topping

3/4 cup peanut butter
5 tablespoons unsalted butter, melted
2 cups white granulated sugar
1 cup light brown sugar, packed
4 large eggs
2 teaspoons pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon salt
3 cups white all-purpose flour
1/4 cup chopped peanuts

Start by preheating your oven to 350 degrees F.

Line a 9×13-inch baking pan with aluminum foil. Spray with non-stick cooking spray containing flour.

In a large bowl combine the peanut butter and melted unsalted butter.

Beat in the white granulated sugar.

Beat in the packed light brown sugar.

Beat in each large egg separately.

Add in the pure vanilla extract, baking powder and salt. Beat together well.

Fold in the white all-purpose flour.

Fold in the chopped peanuts.

Place batter into prepared pan and smooth out the top evenly.

Bake in preheated oven 35 minutes.

In the meantime combine 1 1/2 cups packed light brown sugar, 1 stick unsalted butter, 1/4 cup milk and 1 tablespoon honey in a large saucepan over medium heat. Bring to a boil.

Turn down the heat and boil slowly for 10 minutes, stirring often.

Remove from heat and add 1 cup chopped peanuts.

Allow to cool slightly.

Remove brownies from oven and top with above topping.

Spread evenly.

Refrigerate for at least 6 hours.

Remove, cut and serve.

Ask and Answer: Been getting a few questions about cake decorating. I just want to remind everyone that I can not decorate for anything. I am the type of baker who will bake but will throw on some sprinkles because I can not decorate! Any tips for me? If so, write me!


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