Can we have a little celebration right now, please? S and I have officially crossed the finish line of our four year marathon-I’m talking about undergrad! Everything is submitted: exams, posters, theses, and assignments are done done done! What’s that? There’s more school coming up soon?? That’s alright, let’s pretend that’s not true, have a brownie, and then take a loooooong nap!
I made Peanut Butter White Chocolate Brownies-come on now, just judging by the name, you know it will make you giddy with joy! The peanut butter and chocolate combination is a classic, but when you add mini white chocolate chips, vanilla ice cream, and a warm caramel sauce, it becomes a magical experience.
The brownie recipe and overall inspiration is from a blog called Culinary Concoctions by Peabody, and the caramel sauce is modified from Smitten Kitchen’s Salted Caramel, which I had made for the Caramel Brownies a few weeks ago.
This dessert was the perfect reward for getting through the ordeal that is exam season! Now that this time in our lives is coming to an end, moving on to the next chapter is both scary and exciting. New adventures, new places, new people!
Just to let you know, there won’t be a post next week, but we will be back in two weeks. Don’t be too devastated! 😛
Thanks to V for the stunning photos!
Have a wonderful week, and see you soon!
Chocolate-Peanut Butter Peanut Brownies
4-5 oz unsweetened chocolate, chopped finely
¾ cup unsalted butter
1 ½ cups granulated sugar
½ cup brown sugar, lightly packed
½ cup peanut butter
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ cup unsalted peanuts, coarsely chopped or white chocolate chips
Preheat oven to 350F.
Spray a 9-x-13-inch pan with baking spray, or butter and flour it.
Using a double boiler, melt together the unsweetened chocolate and butter. When both are melted, remove from boiler and whisk together to blend chocolate and butter fully. Whisk in brown sugar and peanut butter until fully incorporated. Set aside.
Using a stand mixer (or a large bowl and an electric hand mixer) with the whisk attachment on medium speed, whisk together the eggs and granulated sugar until eggs become pale in color, about 2 minutes.
Add the vanilla and beat for another 30 seconds.
With mixer turned off, pour chocolate/peanut butter mixture into the mixing bowl. Mix together on medium speed until chocolate/peanut butter mixture and egg mixture are fully incorporated.
Remove bowl from mixer. Add flour and stir using a wooden spoon. You could keep it in the mixer, but I find if you do this step by hand you tend not to over mix. You want to make sure the flour is fully incorporated but not over mixed. Fold in chopped peanuts if using.
Pour into prepared 9-x-13-inch pan and bake for 30-35 minutes, or until a wooden skewer or sharp knife comes out with a few fudgy crumbles stuck to it.
Modified from Smitten Kitchen
1/2 cup granulated sugar
4-6 tablespoons unsalted butter
1/3 cup heavy cream
In a medium, dry saucepan over medium-high heat, melt your sugar; this will take about 5 minutes, stirring if necessary to break up large chunks. By the time it is all melted, if should be a nice copper color; if not, cook until it is. Remove from heat and stir in butter. It may not incorporate entirely but do your best. Stir in cream and salt and return saucepan to the stove over medium-high heat, bringing it back to a simmer and melted again any sugar that solidified. Cook bubbling caramel for a few minutes more, until it is a shade darker.