Brownies Coma…unless you’re allergic to peanuts.

Do you know a better sweet snack than a brownie? I found this recipe a few years ago, and it has been a picnic/camping staple since then. Think: chocolate + peanut butter + sea salt. I swear these brownies bring out the kid in all who taste them. It’s been a while since I made a batch, so I’m excited to get to know these little guys again.

Since my brownies require a bit of layering, I completely wrap my pan in foil, so I can just lift them out when they’re finished.

I start by melting some chocolate and butter. The safest way to do this is to put them in a bowl over a pot of simmering water. The heat slowly melts them as you stir, but helps prevent you from scorching the chocolate.

Once melted, I pour the chocolate into a mixing bowl and beat in eggs and vanilla extract. Then I stir in flour and salt. Notice a lack of leavening, these are super fudgy brownies.

I poured the batter into my prepared pan and baked them for about 30 minutes.

Once baked and cooled, I whipped together peanut butter, powdered sugar, nutmeg, milk and vanilla to make a fluffy peanut butter frosting. I spread that on top, trying to get an even a layer as possible.

Then I melted some more chocolate and butter, and topped the peanut butter. Once it cooled just a tad, I sprinkled on some chunky sea salt.

I let the brownies chill in the fridge for about 2 hours, and then sliced them into cute little squares! YUMMMM…



6 oz unsalted butter

10 ounces bittersweet chocolate, chopped

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

4 large eggs

1 cup all purpose flour
– Preheat oven to 325°F.

– Line 13x9x2-inch metal baking pan with foil, leaving long overhang.

– Butter foil.

– Place 3/4 cup butter in heavy large saucepan.

– Add chocolate. Stir over low heat until smooth. Remove from heat.

– Whisk in sugar, vanilla, and salt, then eggs, 1 at a time.

– Fold in flour.

– Spread in prepared pan.

– Bake until tester inserted into center comes out with moist crumbs attached, about 30 minutes.

– Place pan on rack and cool.

Frosting and ganache

1 cup smooth peanut butter (do not use natural or old-fashioned)

4 oz unsalted butter, divided in half, at room temperature

3/4 cup powdered sugar

1/8 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon whole milk

1 teaspoon vanilla extract

7 ounces bittersweet or semisweet chocolate, chopped

– Beat peanut butter and 2 oz butter to blend.


– Beat in powdered sugar, salt, and nutmeg,

– Beat in milk and vanilla.

– Spread frosting over brownies.

– Stir chocolate and 2 oz butter in heavy small saucepan over low heat until smooth.

– Drop ganache all over frosting; spread to cover.

– Chill until set, at least 1 1/2 hours.

– Using foil as aid, transfer brownie cake to work surface & cut into squares.

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