Peanut Butter Brownies

Total Time:
1 hr 40 min
10 min
1 hr
30 min

about 6 brownies

  • Brownies:
  • 250 grams (4 1/4 ounces) dark (70 percent) chocolate
  • 120 grams (8 1/2 tablespoons) butter, cut into cubes
  • 1/2 cup superfine sugar
  • 1/2 cup Demerara sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup flour
  • Pinch salt
  • Peanut Butter Topping:
  • 1/3 cup crunchy peanut butter
  • 2 tablespoons warmed milk
  • 50 grams (1 3/4 ounces) grated white chocolate, plus shavings for garnish
  • Special equipment: heart-shaped silicone molds

  • For the brownies: Preheat the oven to 350 degrees F. Position a rack in the lower third of the oven.

  • Melt the chocolate and then pour it in a large bowl. Stir in the butter and the superfine and Demerara sugars, adding them in stages and beating each time with a wooden spoon until well mixed. Add the eggs, one at a time, again beating the mixture after each addition. Stir in the vanilla. Gently fold the flour into the chocolate mixture, and then fold in a pinch of salt.

  • Scrape the batter into heart-shaped silicone molds (see Cook's Note) sprayed with nonstick spray. Bake until the brownies have a nice, shiny top, and a cocktail stick inserted into the center comes out with a few crumbs, 20 to 25 minutes.

  • Place on a cooling rack, and let cool completely before removing the brownies from the molds.

  • For the peanut butter topping: Mix together the peanut butter, milk and grated white chocolate; top the brownies with spoonfuls of the mixture and garnish with shaved white chocolate. Leave out at room temperature.

  • Cook's Note: You can make these brownies in one big tray (so, not in molds). If so, increase the cook time by about 10 minutes; you'll know it's done when the brownie starts moving away from the pan easily.

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