Decadent Chocolate Peanut Butter Brownies

Chocolate and peanut butter is probably my favorite combination in the whole world...well at least the whole dessert world. I am always looking for ways to combine the two in a healthy way while not sacrificing flavor. I pulled together a couple different recipes to come up with this version of a chocolate peanut butter brownie. This particular recipe is a bit on the lighter side because the brownie base uses egg beaters, a minimal amount of butter and even a little water to achieve rich fudgey results.The peanut butter icing is just a basic peanut butter buttercream. I top it all off with some chocolate ganache. They were so rich and decadent. Full of peanut buttery-flavor and fudgey chocolate goodness. These brownies are a guarantee hit.

Decadent Chocolate Peanut Butter Brownies

I pulled the recipe for the bottom layer from Cooking Light. It will have a consistency more similar to fudge than a regular cake brownie so don't overcook them. If you insert a toothpick into the center and it comes out almost clean then they're ready. 

Bottom Layer:

1 cup flour

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup egg substitute

1/4 butter, melted

2 tablespoons water

1 teaspoon vanilla

2 large eggs, beaten

1 (16 ounce) can chocolate syrup

cooking spray

Preheat oven to 350. Lightly spoon flour into a measuring cup and level with a knife. Combine flour and salt and sift together. Combine sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs and chocolate syrup in a large bowl and stir until smooth. Add flour mixture to chocolate mixture; stir until blended. Pour batter into a 13x9 inch baking pan coated with cooking spray. Bake at 350 for 23 minutes or until a toothpick inserted into the center comes out almost clean. Cool completely in pan on a wire rack. Do not ice the brownies until they have cooled completely or the icing will melt.

Peanut Butter Buttercream:

The buttercream recipe is from Anne Thornton on the Food Network. She is a pastry chef and hosts a show called "Dessert First." This girl knows how to make a spankin good buttercream.

1 cup creamy peanut butter (I used Jiffy)

1/2 stick unsalted butter, room temperature

1 cup powdered sugar

1/4 teaspoon salt

2 tablespoons milk (I used 2% milk)

1 teaspoon vanilla

Mix the peanut butter and butter together in a stand mixer or with a handheld mixer until completely blended. Turn the mixer to low and slowly add the powdered sugar and salt. Stop the mixer and scrape down the sides as needed. Turn the mixer back to medium and add the milk and vanilla. Keep mixing until completely blended. The buttercream will be a little on the thick side. Dollop the buttercream onto the cooled brownies and spread evenly.

Chocolate Ganache:

1 package semi-sweet chocolate chips

2 tablespoons unsalted butter

Pour the chocolate chips into a microwave safe bowl and add the 2 tablespoons of butter. Microwave on high for 30 seconds and give it a stir. Microwave for an additional 30 seconds and stir again. It should be completely melted but if not then just zap it for another 20-30 seconds as needed. Top the peanut butter buttercream with the chocolate ganache and spread in an even layer. Refrigerate immediately and keep in the refrigerator until ready to serve. 

Enjoy!