Peanut Butter Cream Brownies

Makes one 13″ x 9″ pan of brownies

• 1 box brownie mix
• 1 cup chocolate chips
• 1 T. cocoa powder (optional)

Peanut Butter Cream

• 8 oz. (1 stick) unsalted butter
• 1 cup peanut butter
• 1 cup powdered sugar

Chocolate Ganache Frosting

• 1 cup heavy cream
• 12 oz. (2 cups) chocolate chips

Preheat oven to 350F.

1. Mix brownies according to package directions.  Add chocolate chips and cocoa powder, if using. Add to greased 9″x13″ pan.
2. Bake according to brownie mix directions, although start testing the brownies with a toothpick about 5 minutes before the baking time listed on the mix.  You don’t want to over bake.  A toothpick that comes out clear (or with the slightest crumb attached) signals it is done.  Remove from oven and bring to room temperature; at least 30 minutes.
3. While the brownies are baking prepare the peanut butter cream.  Beat the butter, peanut butter and powder sugar in a medium bowl until smooth.  Set aside.  Once the brownies have cooled to room temperature, spread the peanut butter cream over the brownies.  Put in the refrigerator for at least 30 minutes.
4. While the brownies are in the fridge, prepare the chocolate ganache.  In a medium-sized saucepan bring the 1 cup of heavy cream to a boil.  As soon as it boils turn off the heat and remove from heat.  Add chocolate chips immediately.  Let stand 5 minutes, then mix thoroughly until chocolate is well blended.  Let sit 20 minutes, then remove brownies from the refrigerator and pour ganache over it.  Return brownies to fridge until ready to serve.  These brownies freeze beautifully!

Supernatural Brownies (adapted from Nick Malgieri, 1998)

• 16 Tbsp. (2 sticks) unsalted butter
• 8 ounces bittersweet or semisweet chocolate
• 4 large eggs
• 1/4 tsp. salt
• 1 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 1 cup all purpose flour

1. Spray 13″ x 9″ baking pan with non-stick spray.  Set oven rack at middle position and preheat to 350 F.
2. Bring a sauce pan of water to a boil and turn off heat.  Combine butter and chocolate in a heatproof bowl* and set over the pan of water.  Stir occasionally until melted.
3. Whisk eggs together in a large bowl, then whisk in salt, sugars and vanilla.  Stir in chocolate and butter mixture, then fold in flour.
4. Pour batter into prepared pan and spread evenly.  Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm (start checking at 40 minutes by putting a toothpick in the middle of the pan.  If it comes out clean its done!).
5. Remove from oven and cool completely.  My preference is, at this point, to put them in the fridge overnight.  I can’t tell you why they are better after 8 hours in the fridge – they just are!

*you can also accomplish this just in the pan (no heatproof bowl) on the stove top set at the lowest setting.  But you’ll need to watch it and stir somewhat constantly so you don’t scorch the chocolate.

Chocolate “Ganach-ed” Crean Cheese Brownie

• 1 box brownie mix
• 1 cup chocolate chips
• 1 T. cocoa powder (optional)

Cream Cheese Filling

• 1 package cream cheese
• 1 large egg
• 1/3 cup sugar

Chocolate Ganache Frosting

• 1 cup heavy cream
• 12 oz. (2 cups) chocolate chips

Preheat oven to 350F.

Mix brownies according to package directions.  Add chocolate chips and cocoa powder, if using. Add to greased* 9″x13″ pan.

Beat cream cheese, egg and sugar in a medium-sized bowl until smooth.   Drop evenly distributed spoonfuls over batter, then spread to create a top layer of cream cheese mixture.  Don’t worry if the batter shows through (it will) – see below:

Bake according to brownie mix directions, although start testing the brownies with a toothpick about 5 minutes before the baking time listed on the mix.  You don’t want to over bake.  A toothpick that comes out clear (or with the slightest crumb attached) signals it is done.  As soon as the brownies come out of the oven pour the ganache over them**(see instructions immediately below picture).  Let brownies cool for 30 minutes then move to fridge for several hours or overnight for ganache to firm.

While the brownies are baking prepare the chocolate ganache.  In a medium-sized saucepan bring the 1 cup of heavy cream to a boil.  As soon as it boils turn off the heat and remove from heat.  Add chocolate chips immediately.  Let stand 5 minutes then mix thoroughly until chocolate is well blended.  Hold until ready to use.

*I like to use a cooking spray made specifically for baking.  These have flour added to them and can be found with all the other non-stick cooking sprays.

**It is my theory (and only that:) that if the chocolate ganache is poured immediately on top of the brownies when they are taken out of the oven the brownies will remain wonderfully moist.