Peanut Butter Fudge Brownies

In the last month of craziness there were a few breaks - anyone who knows me knows I can't let a birthday pass without a celebration!  My brother, Wade, and my sweet friend, Jeni, have birthdays on the 13th and 18th of October, respectively.  Happy [very belated] birthday to you both!

Wade has always loved peanuts, so when I saw this recipe in one of my new cookbooks, the complete Magnolia Bakery cookbook: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen. Click to buy it on Amazon!  So far I like it!  

Crust

1 1/4 cups unsalted butter, melted

3 1/3 cups all-purpose flour

2/3 cup confectioners' sugar

2/3 cup finely chopped peanuts

1/4 teaspoon salt

Peanut Butter Filling

4 ounces cream cheese, softened

2/3 cup smooth peanut butter

6 tablespoons sugar

1 egg

1/4 cup milk

Brownie

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

2 cups sugar

4 large eggs, at room temp

1 tablespoon plus 1 teaspoon vanilla extract

6 ounces unsweetened chocolate, melted

1/2 cup peanut butter chips

Garnish

3/4 cup peanut butter chips

Preheat oven to 350 degrees.

for crust:  

In a large bowl, combine all ingredients.  

Form the dough into a ball and press firmly into an ungreased 12x18-in jelly roll pan.  

  Bake the crust for 10 minutes.  Remove from oven and let cool for 15-20 minutes before proceeding.

I chopped my peanuts in my mini processor - so easy! I also lined my jelly roll pan with parchment paper leaving a little hanging off the sides as handles so the brownies would be easy to de-pan.

for filling:  
In a large bowl, on the low speed of the electric mixer, beat the cream cheese and the peanut butter until smooth.  
Beat in the sugar, the egg, and the milk until well incorporated.  Set aside.

for brownie:  
In a medium-size bowl, sift together the flour, the baking powder, and the salt.  Set aside.  
In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes.  
Add the eggs and the vanilla.  
Add the chocolate and mix until well incorporated.  
Add the dry ingredients.  
Stir in the chocolate chips.

Reserve 1 cup of the brownie batter.  
Spread the rest of the brownie batter evenly over the cooled crust.  
Drop the peanut butter filling by large spoonfuls randomly over the entire surface of the brownie batter, being sure that some are close to the edges of the pan.  
Next, spoon out the reserved brownie batter close to some of the peanut butter filling. Using a sharp knife, swirl the two batters together to form a marble-like effect.

Bake 25-30 minutes or until a cake tester inserted into center of brownie comes out with moist crumbs attached.  Remove and immediately sprinkle the peanut butter chips over top. 

ooh, melty goodness! so so hard to resist sticking a finger in these babies!

Allow to cool to room temperature before cutting and serving.

Finally, pack-em-up and ship-em-out to the big D!  Happy birthday, big brother!

The verdict?  Good, but next time I'll be making some alterations.  

I called my great friend (and official taste tester) Patrick to come up before I mailed this sweet treat off to Dallas.  The thing about great friends is that they don't hold back.  (Every baker and/or cook needs an honest eater around.) I had my inklings, but definitely knew this  was not a winner when Patrick said, "Do you want my honest opinion? (of course.) Lose the crust." Then He proceeded to do just that, eat the brownie/filling with no crust; he proclaimed it much better.

Patrick was right, baking friends, the crust:brownie ratio is just off.  Maybe next time I will double the brownie.  Or something.  Hmmmmm....sounds like a great rainy day activity.  :)