Monday, February 2, 2015
Peanut Butter Bomb Brownies
Then Super Bowl comes along. Now, I couldn't care less about football and it's been nearly ten years since I even watched a Super Bowl game (and then I only paid attention during the commercials and studied during the game). Nonetheless, I married a man who loves the Super Bowl and gets rather invested in his Fantasy leagues, so every year we throw a big party on Super Bowl Sunday.
This year we went the casual route and bought some grub from hubby's favorite local BBQ joint, but I knew I wanted to bake something decadent and yummy! A year or so ago I had seen these delicious Peanut Butter Bomb Brownies from Capital City Bakery featured on an episode of Unique Sweets. I adored the way the bakery had decorated the brownies and couldn't get the flavor combination out of my head. I was so excited to use Super Bowl as an excuse to finally create my own brownie inspired by the Capital City Bakery treat.
I knew I wanted to use the famous "Baked Brownie" as the base for my treat. I've tried a handful of brownie recipes over the years, but I always come back to this one. It's incredibly rich and chocolatey, slightly dense and fudgy, and just irresistible. Cut yourself a piece from the middle of the pan and you'll think you died and went to heaven. I'm drooling just thinking about it.
I chose a light and fluffy peanut butter buttercream packed with flavor: it's bold, but not overwhelming. The frosting isn't sickeningly sweet either, which keeps the richness of the dessert balanced. If you like the sweet, slightly salty combination of chocolate and peanut butter, you have got to try these! While I didn't think the Baked Brownie could get any better, the buttercream takes these over the top.
As inspired by the original, I piped the buttercream on and decorated mine with mini chocolate chips, chocolate sprinkles, and a drizzle of ganache. To save time, you could also use an offset spatula to frost the brownies before slicing. I highly recommend the addition of the chips, sprinkles and ganache. Not only are they a pretty addition, they add a really lovely textural experience.
Please, do yourself a favor and make these brownies! They're going to be on my go-to list for desserts from now on. I have some friends who are incredibly fond of peanut butter desserts and I can't wait to make these for them the next time I have a chance.
Peanut Butter Bomb Brownies
inspired by Capital City Bakery
makes 24 brownies
For the brownies:
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 oz. dark chocolate (60 to 72% cocoa), coarsely chopped (I used these baking bars)
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
For the peanut butter buttercream:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt
1/4 cup heavy cream, more or less as needed
For the chocolate ganache drizzle:
1/2 cup mini semi-sweet chocolate chips
3-4 tablespoons heavy cream
mini semi-sweet chocolate chips and chocolate sprinkles, for decoration
To make the brownies:
Preheat your oven to 350°. Butter and line a 9x13" baking pan with parchment paper, letting the extra paper stick out over the sides of the pan (this will make removal of the brownies later a breeze).
Sift together the flour, salt, and cocoa powder into a medium bowl; set aside.
Gently heat the chocolate, butter, and instant espresso powder together in a large heatproof bowl over a pan of simmering water, stirring occasionally, until the chocolate and butter are completely melted. Turn off the heat and add the sugars, whisking for a minute or two, until completely combined. Remove the bowl from the saucepan.
(The mixture should be room temperature or ever so slightly warm.) Add three eggs to the chocolate mixture, whisking to combine, followed by the remaining two eggs. Switch to a spatula and stir in the vanilla. Lastly, sprinkle the flour mixture over the chocolate and fold it in just until the last bit of flour mixture is combined. Do not over mix or your brownies will become cakey.
Pour the batter into the prepared pan and smooth the batter with the spatula. Bake in the center of the preheated oven for 30 minutes, rotating the pan halfway through baking to ensure even cooking. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs. In my opinion, it's better to err on the side of underdone when it comes to brownies, so keep an eye out as to not over bake them.
Set the hot brownies on a cooling rack and let them cool completely before removing them from the pan. Once cool, cut them into 24 squares and decorate. If not cutting and decorating immediately, cover the pan of brownies with plastic wrap and store at room temperature for 1-2 days before frosting and serving.
To decorate my Capital City Bakery inspired brownies, I piped on a generous amount of the prepared peanut butter buttercream in a diagonal zig-zag motion with an Ateco 803 round tip then immediately sprinkled the tops of the brownies with mini semi-sweet chocolate chips and chocolate sprinkles. A drizzle of chocolate ganache is the final touch.
To make the peanut butter buttercream:
In the bowl of a stand mixer, beat together the butter and peanut butter on medium speed until pale and fluffy, 3-5 minutes, scraping down the sides of the bowl as needed. Next beat in the vanilla extract, sifted powdered sugar, salt. Beat for a few minutes, slowly adding the heavy cream, until your desired consistency is reached. At this point taste your buttercream. You may want to add more powdered sugar, salt, and/or heavy cream depending on how sweet and thick you'd like your frosting. The ratio above was perfect for me: light and fluffy, not overly sweet and slightly salty--a perfect compliment to the rich chocolate brownies.
To make the ganache:
I recommend making the ganache at the very end, once the brownies are frosted and decorated with the chocolate chips and sprinkles.
In a small microwave safe bowl, gently heat the mini chocolate chips and heavy cream over 1/2 power, stopping every 20 seconds to stir the mixture. Only heat as long as needed to fully melt the chocolate. You may want to add additional cream, depending on how thin you'd like your ganache drizzle. I added 3-4 tablespoons which yielded a ganache that eventually set slightly firm. Next time I'll probably add an additional 1-2 tablespoons of cream for a silkier finish.
I transferred the ganache to a piping bag fitted with a small round tip to make drizzling easier. You could use a zip lock bag with the very tip cut off, or a spoon for a more rustic effect.
Brownie adapted from Baked: New Frontiers in Baking
Buttercream loosely adapted from Cooking Classy
Ganache loosely adapted from Cooking Classy
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