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.
Author:The Simple, Sweet Life
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:40 minutes
Yield:20 brownies 1x
For the brownies:
1 cup unsalted butter, cut into 1” pieces
2 tbsp dutch-processed cocoa powder
8 oz dark chocolate with 63% – 73% cocoa, coarsely chopped
4 large eggs
1 cup dark brown sugar
1 cup granulated sugar
2 tsp vanilla extract
1/4 cup peanut butter whiskey (like Skrewball)
1 cup all purpose flour
1/2 tsp salt
For the peanut butter whiskey frosting:
1 cup creamy peanut butter
1/2 cup unsalted butter
2 1/2 cup powdered sugar
3/4 cup peanut butter whiskey
2 tsp vanilla extract
For the chocolate ganache:
3 cups chocolate, roughly chopped
1/3 cup heavy cream
Combine the butter and cocoa powder in a bowl over a pot of boiling water (double boiler). Cook until the butter melts.
Add the chocolate to the butter mixture and cook, stirring occasionally, until the chocolate has completely melted (about 10 minutes).
While the chocolate melts, line a 9″ x 13″ casserole dish with parchment paper leaving enough for a couple inches to hang over each side.
In the bowl of a stand mixer, combine the eggs, sugars and vanilla.
Whisk on low until combined (about 1-2 minutes). Scrape down the sides.
With the stand mixer on medium, pour the chocolate mixture down the side of the bowl. Add the whiskey and whisk until smooth (about 1 minute).
Fold in the flour and salt until just combined.
Pour the batter into the prepared casserole dish and bake at 350F for 35-40 minutes.
In a saucepan over medium heat, combine the peanut butter and butter for the frosting. Cook, stirring occasionally, until melt.
Transfer to a bowl and stir in the whiskey and vanilla extract. Add the powdered sugar and beat with a handheld mixer (or stand mixer) until smooth.
Spread the frosting over the top of the cooled brownies.
In a bowl over a pot of boiling water, combine the chocolate and heavy cream for the ganache.
Cook until the ganache can be stirred smooth (about 5 minutes).
Spread the ganache over the frosting. Allow to cool until set (about 1 hour in the refrigerator).
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.
Sources: Brownie recipe from Weeknight Baking (2019), pg. 153