buckeye brownies Kattys Kitchen

My friend Amy loved sweet treats as much as she loved good tunes. And this one’s for you, Amy. Inspired by buckeye candies, I’ve taken my favorite brownie recipe and topped it with a light as air, rich as all get out, thick peanut butter layer. I think I love these even more than buckeyes. Amici, just try this and see!

KATTY’S BUCKEYE BROWNIES
adapted from my all-time favorite brownie recipe from Ghirardelli

For the brownies
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup butter (1 stick), melted
3/4 cup Ghirardelli Sweet Ground Chocolate & Cocoa
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dark chocolate chunks (I chopped up Valrhona feves)

Let’s make the brownies first. Preheat oven to 350 degrees F.

Using a spoon, stir eggs with sugar and vanilla; add butter.

Chop the chocolate.

Sift dry ingredients together. Or shake them in a canister if you want to take it easy on yourself. 🙂

Stir dry ingredients into egg/butter mixture. Stir in chocolate chunks. Spread the batter in a buttered 8″ square pan. I line mine with a silicone mat.

Bake for 25 minutes. Could be a bit more or less in your oven–I like mine chewy/fudgy and 25 minutes gets the job done here. Let the brownies cool completely before you frost them. As they do, it’s a fine time to whip up the peanut butter layer.

For the peanut butter layer
1/2 cup creamy peanut butter
1/2 stick salted butter (4 tablespoons), softened
2 tablespoons Maker’s Mark
2 tablespoons sour cream (you can substitute milk for this and/or the Maker’s Mark
1/2 teaspoon vanilla extract
1 cup + 2 tablespoons powdered sugar
1/8 teaspoon salt

It doesn’t get easier than this. Cream together the peanut butter, butter, Maker’s Mark, sour cream and vanilla. Add powdered sugar and salt. Combine slowly, then whip it good! The texture will be almost mousse-like.

Frost the brownies evenly with the peanut butter layer. Because the frosting is so light, I left the brownies in the fridge to chill. Let’s keep in mind these are absolutely fantastic for breakfast.

buckeye brownie breakfast Kattys Kitchen

And now, a dedication and a short story for my 200th post. Maybe once in a lifetime, if you’re lucky, you meet someone like Amy. We felt like forever friends since we met just short of two years ago. We laughed and shared and loved nonstop in that all too brief time. My heart’s been breaking since I learned late last week, she had passed away in her sleep without warning. I know she’d want me to keep smiling, keep baking and to remember the good times, so that’s what I’m here to do with a lesson or two: Life is short, enjoy the ride, love one another.

So glad you were in my orbit, sister. Till we meet again, I’ll do my best to let the good times roll. And it goes a little somethin’ like this, here we go! Keep dancin’! Thank you for making me part of your family. Love you more!

Amy December 2014Amys Luna

Amy n Rocco 2
Amy my favorite strawbig boobs and music

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What’s not to love about the two great tastes that taste great together–peanut butter and chocolate, don’tchaknow? If you love brownies and, like me, always thought they should have a peanut butter twist, you’ve come to the right place. Imagine the deliciousness of peanut butter pie swirled into a brownie–dark chocolate with a creamy peanut butter filling that’s light and not too sweet. Sound good? I thought so, too.

PEANUT BUTTER SWIRL BROWNIES
adapted from my all-time favorite basic brownie recipe from Ghirardelli

For the brownies
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup butter (1 stick), melted
3/4 cup Ghirardelli Sweet Ground Chocolate & Cocoa
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dark chocolate chunks (I chopped up Valrhona Guanaja feves)

For the peanut butter swirl
1/2 cup peanut butter (I use Skippy creamy)
4 oz. reduced fat cream cheese, softened (Neufchâtel)
1/2 can sweetened condensed milk
1 egg
1/2 teaspoon vanilla
2 tablespoons powdered sugar

Whip in a stand mixer till smooth, set aside.

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Now, preheat oven to 350 degrees F and let’s make the brownie batter.

Using a spoon, stir eggs with sugar and vanilla; add butter.

Sift dry ingredients together; stir dry ingredients into egg mixture. Stir in chocolate chunks. Spread half the batter in a buttered 8″ square pan.

Smooth the peanut butter swirl layer over the bottom brownie batter layer. Then spread the remaining brownie batter over that. Don’t worry about making it perfect, ’cause we’re gonna swirl it with a knife to marble the pan and make it all sorts of fancy.

Bake for 35 minutes. Cool completely before cutting, enjoying and sharing with those you care about most.

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