I am a huge fan of fusion food, and so it seems, are many others. These days we fuse various ethnic cuisines, techniques, ingredients, and anything we can get our hands on. Today I am presenting you with a fusion of two classic sweets from my childhood – brownies and peanut butter cookies! So you know they are unbelievable, right? Does it get any better than this? Imagine, gooey sweet brownies studded with the crunch of peanut butter cookies. My eyes cross, just thinking about it! Why didn’t we have these when we were kids and actually had the metabolism to burn them off?? I adapted this recipe from my favourite brownie cookbook, “Brownie Points”, by Lisa Slater, and I know you are going to swoon over them, so get ready!
I will be bringing this recipe over to Angie’s Fiesta Friday this week. Please come and join the fun!
Peanut Butter Crunch Brownies
½ cup butter
½ cup brown sugar
¾ cup granulated sugar
6 ounces bittersweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
½ tablespoon vanilla extract
½ teaspoon kosher salt
½ cup all-purpose flour
Peanut Butter Crunch
5½ tablespoons butter at room temperature
2/3 cup smooth or chunky peanut butter (homogenized is better)
1/3 cup granulated sugar
½ cup brown sugar
1 extra large egg
1 1/3 cup all-purpose flour
1/4 teaspoon plus a pinch baking soda
1/4 teaspoon plus a pinch baking powder
1/8 teaspoon kosher salt
2 ½ ounces dry-roasted peanuts, coarsely chopped
Preheat oven to 350°. Line an 8”x8” pan with parchment paper so that it overhangs on all sides.
In a medium saucepan, melt the butter over medium heat with the sugars. Keep stirring until the sugars and the butter are completely combined. The sugar will still be somewhat granular, but it will have incorporated the butter into a single, smooth mass.
Remove from the heat and cool for 10 minutes and add the chocolate. Whisk until smooth.
Add the eggs and whisk until the mixture is thick and shiny.
Add the vanilla, salt and mix to blend.
Add the flour and whisk until smooth.
Peanut Butter Crunch:
Line baking sheet with parchment paper.
Combine the butter and peanut butter in the bowl of an electric mixer. Set over a pan of simmering water and stir until the butter has melted and the two ingredients are combined.
Remove from the heat and place the bowl on the mixer. Add both sugars and mix until smooth.
Add the eggs one at a time, beating them in.
Combine the flour, baking soda, baking powder and salt. Add to the peanut butter mixture and mix until just combined.
Add the nuts and mix.
Divide the dough in half. The first half is for the cookie bites. Pinch off walnut sized blobs of the dough and place on the cookie sheet. You will have 16 – 20 pieces.
Bake for about 10 – 12 minutes or until they show some colour. They will not be crisp until they have cooled.
When the cook bites are cooled, carefully fold them into the brownie batter. You want to keep their original shape.
Pour the batter into the parchment lined pan.
Crumble the second half of the dough with your fingers and sprinkle over the brownie mixture, to create a crunchy topping.
Bake for 30 – 35 minutes. The batter shouldn’t jiggle, but it shouldn’t be puffed up either. The crumble will be golden brown and firm.
Remove from the oven and cool completely in the pan. Lift out of the pan holding both sides of the parchment paper.
Cut into slices with a wet knife, wiping it clean after every slice.
Store tightly covered in the fridge for up to a week. The crumble will get less crunchy over time.