Kelly the Culinarian: Stand Mixer Sunday: Perfect Peanut Butter Bomb Brownie Recipe

Sunday, March 9, 2014

Stand Mixer Sunday: Perfect Peanut Butter Bomb Brownie Recipe

My love of peanut butter is well-documented, and I do not run 20 miles and crave a salad. Instead, I want the most decadent, delightfully sinful sweet desserts to reward myself for miles of toil.

I went in search of the perfect peanut butter combination. Ooey, gooey, nutty and creamy. Something positively preposterous in its richness, combining my favorite chocolate and peanut butter flavors. I perused photos and recipes before I decided to combine a few recipes for the perfect end result.

I used my favorite peanut butter, Krema, to create the frosting for this combination. It takes an entire jar of the stuff, and you know it must be awesome if I'm willing to commit an entire jar of my favorite ambrosia to the cause. I used smooth Kreama, but next time I would go with the crunchy to add a bit of texture to these bad boys.

The end result of these peanut butter bomb brownies is a velvety rich brownie base bespeckled with Reese's peanut butter chunks, then topped with a peanut butter icing that I'd liken to the inside of a Reese's peanut butter egg. It's sweet and creamy with a richness that cannot be topped. Except with more chocolate. I sprinkled the top of these brownies with dark chocolate chips, a milk chocolate drizzle and a few leftover mini Reese's.

Running 20 miles before consuming is, of course, optional, but make these taste even better.

Perfect Peanut Butter Bomb Brownie Recipe
1 box brownie mix
2/3 cup coconut oil, melted
2 eggs
1/4 cup water
9 Reese's peanut butter cups, roughly chopped (reserve a bit for the top, too!)
1 8-ounce package softened cream cheese (I used light, but who are we kidding here?)
1 stick room-temperature unsalted butter
4 cups powdered sugar
1 jar crunchy Krema peanut butter
1 Tablespoon vanilla extract
1/2 teaspoon Kosher salt
1/2 cup dark chocolate chips
1/2 cup melted milk chocolate

Start by preheating your oven to 350 degrees, then stir together the brownie mix, coconut oil, water and eggs. Sprinkle the Reese in the bottom of a well-greased glass 9x13 baking sheet, then spread the brownie batter over the cups. Bake for about 30 minutes or until baked through. Be careful not to overcook it!

In the meantime, using the whisk attachment on your stand mixer, cream together the butter and cream cheese until light and fluffy. This took me two minutes. Add the powdered sugar and mix on low until incorporated, then switch to medium and beat until fluffy. Add the peanut butter, vanilla and salt and beat until fully incorporated.

Once the brownies are completely cool, smooth the peanut butter frosting over the top. Sprinkle with chips and any leftover Reese's and chocolate chips, gently pressing into the frosting. Drizzle the melted chocolate over the top, then allow to set. I refrigerated these overnight, then used a very sharp knife to portion it out.


4 comments:

Mo said...

I'm super excited that you posted this, because when I saw your picture yesterday I planned on bugging you for the recipe. Everything with peanut butter is okay in my book!

Lauren Wong said...

And I thought the post run blondies looked a little raw! Little did I know that was pb frosting!

Katie Adams said...

This makes me so excited to get to run long distances again!!!

Katie Adams said...

This makes me so excited to get to run long distances again!!!