Last week I said that I somehow didn’t post any brownies in 2024… not even a month into 2025 and I’m on my second batch! Molly saw the brownies from last week, but because I took most of them in to work, they were gone before I could give her some. She requested I make some again ASAP, and who am I to deny a request like that?
I had leftover maple frosting from these cookies, I decided I wouldn’t let it go to waste and concocted this recipe, based on one of my favorite flavor combinations: peanut butter and maple. As a kid, I loved putting peanut butter and maple syrup on my Eggo waffles. I felt like I really discovered something when I put them together. In retrospect… of course pouring sugar syrup on peanut butter is good. Soo anyways… I could only assume that combo would taste great when paired with peanut butter’s other great companion: chocolate. It’s just too easy!
Naturally… these are great. Do I need to say that much more about peanut butter brownies? With maple frosting? Was there a chance these were going to be bad? Are we not allowed at least a few absolute certainties in this world? Please let me cling to the reliability of chocolate and peanut butter in this chaotic world we live in.
In a similar vein (of things that are reliably great in this world of unreliability) – I’ve been re-reading the Harry Potter books this year, and I’m on book 5 already. It really has been a joy to read them again, and I’ve got to say… I thought they were a delightful escape when I read them for the first time age 8. But as a 25 year old? The escape is even more welcome. They’re just as addicting and all-consuming as a world to escape to, and I forgot how much funnier the books are than the movies.
Even if I have enough of an adult perspective now to acknowledge that Hogwarts is rife with the potential for child endangerment lawsuits, and Muggle parents should have been far more concerned.
Anyways… here’s to the reliable! Here’s to spending the start of the year enjoying the things that consistently bring us happiness!
Print
Total Time:
Print
PinDescription
Adapted from Joy the Baker
Ingredients
For the Brownies:
- 8 tablespoons (1 stick) unsalted butter
- 2 ounces unsweetened chocolate, coarsely chopped
- 4 ounces semi-sweet chocolate, coarsely chopped
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Peanut Butter Topping:
- 4 tablespoons unsalted butter, melted
- 1/2 cup powdered sugar
- 3/4 cup smooth peanut butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Maple Frosting:
- 1 sticks unsalted butter, at room temperature
- 1 1/2 tablespoons maple syrup
- 2 to 3 cups confectioners’ sugar, sifted
- 1⁄8 teaspoon salt
Instructions
- Place a rack in the upper third of the oven and preheat to 325 degrees F. Grease an 8×8-inch baking pan. Line with parchment paper so that it overhangs on two sides and grease the parchment paper as well.
- Boil two inches of water in a medium saucepan. Combine butter, unsweetened chocolate, semi-sweet chocolate in a heat proof bowl and place over the simmering water. Stir until chocolate and butter are melted. Use a pot holder to remove the bowl from the double boiler. Whisk in the sugar and vanilla extract.
- Allow the chocolate mixture to cool slightly then whisk in the eggs, one at a time whisking very well between each addition.
- In a small bowl, whisk together flour, baking powder and salt.
- Fold in the flour mixture into the chocolate mixture until thoroughly combined and spoon into prepared pan.
- To make the Peanut Butter Filling: whisk together melted butter, powdered sugar, peanut butter, salt and vanilla extract until smooth.
- Spoon the peanut butter mixture over the top of the brownie batter and use a butter knife to swirl it into the batter. Bake for about 40 minutes until a skewer inserted in the center comes our mostly clean with just a few moist crumbs.
- While they’re baking, make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 1 minute, then add in the maple syrup and keep mixing for about 1 minute more. Add 1 1/2 cups of the confectioners’ sugar, salt, and vanilla. Beat on low speed until the sugar is well incorporated. Add another 1/2-1 cup sugar. Add more sugar as needed to thicken the frosting. Beat on medium speed until the frosting is smooth and fluffy, about 4 minutes.
- Let the brownies cool for at least 30 minutes before frosting with the maple frosting. Store at room temperature. These brownies also freeze well!