Here’s what I said about these brownies back in 2011:
Another experimental brownie recipe that could use some tweaking. I would not use Turbinado sugar again. The brownies had a somewhat crystallized texture to them. Instead I would go with my regular standby of all dark brown sugar.
These taste best when completely cooled – otherwise they tend to flake apart when handling and when eating.
This recipe could use either more sugar or more salt. Oddly, I can’t put my finger on which it is. I did omit 1/4 teaspoon of salt (by accident!) but then reasoned with the salted peanut butter the recipe should be OK. In retrospect I would have added that 1/4 teaspoon of salt. Who would think such a small ingredient could make such a big impact?!
- ¾ c. unsalted butter
- 2 T. corn syrup
- ⅓ c. good quality unsweetened cocoa powder
- ½ c. peanut butter (not natural)
- 1 tsp. pure vanilla extract
- ¼ tsp. kosher salt
- 1 c. dark brown sugar, packed
- 2 large egg yolks
- 1 large egg
- ¾ c. flour
- ⅓ c. peanut butter mixed with ⅓ c. dark brown sugar (packed)
- Arrange a shelf in the center of oven and preheat to 350 degrees.
- Line an 8x8x2 inch pan with heavy-duty tinfoil. Spray with cooking spray. Alternatively you can grease an 8 or 9-inch cast iron frying pan with some oil. (I used coconut.)
- In a heavy-bottom medium saucepan melt butter over medium heat. Heat until bubbles come up around the edge of the pan. Stir in corn syrup. Remove from heat. Add 1/2 c. peanut butter and stir. Stir in cocoa. Stir in salt, vanilla and sugar. Stir in egg and egg yolks until well blended. Stir in flour and blend well.
- Pour batter into prepared pan. Drop bite-sized chunks of peanut butter/dark brown sugar mixture on top the brownie batter and press down with a fork.
- Place on shelf and bake until brownies start to just pull away from the sides, about 20 to 25 minutes. Err on the side of undercooking rather than overcooking.
- Cool in the pan on a cooling rack. If using a square pan, when completely cool, invert onto a flat baking sheet, peel off the foil and re-invert onto a cutting board. Cut into two-inch squares. Makes 16. If using a cast iron frying pan slice into 8 even pie pieces.
Recipe rating: 1/2