Peanut Butter Whiskey Brownies

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These peanut butter brownies have a rich, fudgy brownie base topped with a salty sweet peanut butter frosting, chocolate ganache and a boozy splash of whiskey. 

Brownies + peanut butter + whiskey. I mean, do I really need to say more to convince you that you need these in your life NOW?

I thought not.

Let’s just jump into what you need to know to catch this one-way ticket to boozy brownie heaven.

Chocolate brownies vs. Cocoa brownies

This is a judgement free zone and while I’m not going to tell you there’s a right or wrong choice here, chocolate just produces a different kind of brownie than cocoa powder. Chocolate based brownies tend to be chewy and fudgy in flavor. Cocoa powder makes for a lighter, sweeter brownie with a cake-like texture. 

Since we’re slathering these brownies in a sweet whiskey and peanut butter frosting, I chose a rich, fudgy brownie base that’s more chocolate than cocoa powder (although you’ll find a little of that, too).

Why we’re using a chocolate with a high percentage for these brownies

In case you’ve ever wondered what that percentage on the label of your chocolate bar stands for, it’s the percentage of the bar, by weight, that’s made from cacao beans or parts thereof (such as the fatty part of the bean known as cocoa butter).

This percentage can also be a general indicator for sweetness and flavor intensity: The higher the percentage, the more intense and less sweet the flavor.

When it comes to brownies, a chocolate with a higher percentage of cacao bean is going to give us a more intense chocolate flavor. We’ll add sugar and other flavors to the brownies so we don’t need them to come baked into the bars.

Choosing the right ingredients for your brownies

The key to rich, chewy brownies with the perfect crackle crust lies in the ingredients. Here are the ingredients you don’t want to skimp on and why.

High quality chocolate: Perfect brownies start with the chocolate you choose. We already talked about using a chocolate with a high percentage of cacao bean, but you should also avoid chocolate chips. These come with additives that help them hold their shape against heat, which is just not what we need in a batter.

Dutch-processed cocoa: Unlike “natural” cocoa, dutch processed cocoa is treated with alkali. This neutralizes the natural acidity in the powder, which gives the cocoa a smoother and less bitter flavor. It’s well worth the splurge in a recipe that hinges on deep, chocolaty goodness.

How to make these peanut butter whiskey brownies

First, make the brownies.

Combine the butter and cocoa over a pot of boiling water, cooking until melted. Add the chocolate and continue cooking until the chocolate is fully melted (about 10 minutes).

In the bowl of a stand mixer, combine the eggs, sugars and vanilla extract. Whip on low until combined (about 1-2 minutes). With the mixer on medium, pour the chocolate mixture down the side. Add the whiskey and mix until combined (about 1 minute).

Fold the flour and salt in. Bake in a 9″x13″ parchment paper lined casserole dish for 35-40 minutes

Second, make the frosting.

Combine the peanut butter and butter in saucepan. Cook, stirring occasionally, until just melted. Transfer to a large bowl, add the whiskey, powdered sugar and vanilla extract. Beat until smooth.

Spread the frosting over the cooled brownies.

Finally, make the ganache.

In a bowl over a pot of boiling water, combine the chocolate and heavy cream. Cook, stirring occasionally, until the ganache is smooth.

Pour over the frosting and put aside until set.

Tips for making these peanut butter brownies

• If you’re pressed for time or ingredients, there’s no shame in using a box mix. Just be sure you follow the instructions for a 9″x13″ pan or cut the recipes for the frosting and ganache in half for a 9″x9″ brownie.
• Testing for doneness: You know brownies are done when a toothpick inserted in the center comes out with crumbs but no batter. If in doubt, it’s better to under bake brownies than over bake them.
• Make sure the brownies are completely cooled before frosting. If you need to speed up the process, pop your brownies in the refrigerator.

Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

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If you liked this recipe, you might also like…

• S’more brownies
• Chocolate stout cupcakes
• No-churn chocolate stout ice cream

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