Dark Chocolate Peanut Butter Easy Brownie Recipe

Dark Chocolate Peanut Butter Brownies

"First Place Winner in RSC#12! Super rich peanut butter dark chocolate brownies with a thick peanut butter topping accented with chocolate drizzle! Serving size will vary on tolerance for rich, sweet foods - the first time I made these, I cut into 20 bars and some of my guests thought that half the size would have been enough... I, on the other hand, had two!"

Dark Chocolate Peanut Butter Brownies created by CoffeeB

Ready In:: 45mins
Ingredients:: 14

ingredients

Brownie
¹⁄₄ cup butter
1 cup bittersweet chocolate chips (I use 60% Cocoa Ghirardelli baking chips)
¹⁄₈ cup chunky peanut butter or 1/8 cup creamy peanut butter
¹⁄₄ cup Splenda granular
¹⁄₂ cup sugar
1 teaspoon vanilla extract
1 egg
2 egg whites
¹⁄₄ cup whole wheat flour
¹⁄₃ cup semisweet mini chocolate chips
Topping
¹⁄₂ cup peanut butter (NOT chunky)
1 cup powdered sugar
3 -4 tablespoons evaporated skim milk (or milk)
Drizzle
1 tablespoon sugar-free chocolate syrup (optional)

directions

Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray.
Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted.
Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites.
Add the flour and stir for about one minute, until batter becomes smooth and glossy.
Stir in mini chocolate chips.
Spread into prepared cake pan and bake for 20-25 minutes for a 9x9 dish or slightly more for an 8x8 dish - brownies are done when moist crumbs cling to a toothpick inserted in the middle. Don't overcook (toothpick will come out clean) or they will be dry.
Cool on a wire rack.
To make topping: using an electric mixer combine creamy peanut butter and powdered sugar until you have coarse crumbs. Scraping down sides when necessary.
On medium-high speed, beat in evaporated milk (or milk) one tablespoon at a time until mixture is smooth and spreadable, although not runny. This is not a frosting, the consistency should be rather thick and sturdy.
Spread over cooled brownies.
Plate brownies, then drizzle sugar-free chocolate syrup over brownie before serving for an elegant brownie dessert or drizzle onto uncut brownies, cutting will create a different look each time! Measurement is a guesstimate - I just squeeze it right out of the bottle.
Store leftovers in refrigerator.

Join The Conversation

Very delicious and easy to make! The brownie was probably the best brownie I have ever made or tasted. The peanut butter topping gave it the extra richness! My family all loved it, and it was gone within a matter of minutes.
yummm these are good. they taste exactly like reeses, especially the topping. i used normal caster sugar, white self-raising flour and didnt use the extra choc chips at the end. they are really gooey and also a bit fiddly and heaps of washing up which can be hard. and it didnt make 24-36, more like 16... but pretty nice :)
YUM! Super good recipe...slight subs and changes because of diet, habit and what was at hand :) like homemade nut butter, egg replacers, vanilla soy milk...and finely chopped chocolate instead of chips...whatever the case worked out delish...a peanut-butter chocoholics dream come true :) made for the "I Recommend Tag Game" and I so do recommend this recipe to anybody NUM YUMMY :) -Thanks for a big winner!!!
YUM! Super good recipe...slight subs and changes because of diet, habit and what was at hand :) like homemade nut butter, egg replacers, vanilla soy milk...and finely chopped chocolate instead of chips...whatever the case worked out delish...a peanut-butter chocoholics dream come true :) made for the "I Recommend Tag Game" and I so do recommend this recipe to anybody NUM YUMMY :) -Thanks for a big winner!!!