All my efforts seem to fail in the face of peanut butter/chocolate recipes.
Only a semblance. I wasn't going to tell you, but I had to edit a dog hair out of one of these pictures in photoshop.
(The friends who helped me eat these on Friday are now going 'hccaaaakk' and clutching their thoats.)
(Only one dog hair! It's kind of like Russian Roulette. Most of you are in the clear!)
For the record? These were worth it. When I first tried them I thought they were a little too much - my sweetness tolerance has taken a dive recently - but after being chilled overnight the flavours had melded together into sweet, fudgy squares... not to mention they cut really neatly and looked full-on adorable. I'm such a sucker.
These are described as 'brownies', but apparently I think my bar classification system far outstrips the professionals. Brownies mean a chocolate base, okay? Whew, you people are lucky I'm around.
I can't help feeling that these NEED to be made with soft light brown sugar. I don't know why I didn't. Even at the time, as I was stirring in ingredients, I thought, 'I should really use soft light brown sugar for this', and then I totally did not do so. Feel free to do so! But bear in mind I haven't tested them this way yet. Let me know if you do.
230g (2 sticks) unsalted butter, softened
300g (1 3/4 c.) sugar - I'm promoting the untested brown sugar version, here.
240ml (1 c.) crunchy peanut butter
2 large eggs + 1 large yolk
2 tsp pure vanilla extract
280g (2 c.) plain (all-purpose) flour
250g (9oz) milk chocolate, cut into small chunks (or chips)
1/2 tsp salt
250g (9oz) milk chocolate, cut into chunks (or chips)
120ml (1/2 c.) double cream (a litle milk worked for my -admittedly half quantity- version)
1 tbsp unsalted butter, softened
1. Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined. Mix in chocolate chunks/chips then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
2. Bake until blondies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, like I ever cool anything completely.
3. Make ganache: Put chocolate in a heatproof bowl. Bring cream to a boil in a small saucepan, then pour over chocolate and let mixture stand for one minute. Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms. Spread ganache on cooled blondies and let stand until set, about 15 minutes.