Peanut Butter Truffle Brownies

Joshua and I have had fun cooking our way through the free Betty Crocker 2009 calendar we received. This is the recipe for June—with our adaptations. We used our favorite homemade brownie recipe instead of the mix called for in the original recipe. Bart brought some of these brownies to work, and he was told he is not allowed back to work unless he brings the recipe for these brownies with him!

Brownie Base:
One 13x9-inch pan prepared brownies (see recipe below or use a mix)

Filling:
½ cup (4 ounces) butter, softened
½ cup (4 ¾ ounces) creamy peanut butter
2 cups (8 ounces) powdered sugar
1 teaspoon vanilla
1 teaspoon milk (if needed to get proper consistency)

Topping:
1 cup (6 ounces) semisweet chocolate chips
¼ cup (2 ounces) butter

Prepare brownies as directed below. Cool on a rack until completely cool (at least 1 hour).

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownies.

In small microwavable bowl or in top of double boiler, melt topping ingredients; stir until smooth. Spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Brownies (adapted from On-the-Fence Brownies from KAF Cookie Companion)

1 cup (2 sticks, 8 ounces) unsalted butter
2 ¼ cups (15 ¾ ounces) sugar
1 ¼ cups (3 ¾ ounces) Dutch process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 ½ cups (6 ¼ ounces) unbleached all-purpose flour
1 cup (4 ounces) chopped walnuts or pecans (optional—but I like to add them)
1 cup (6 ounces) chocolate chips (optional—but I like to add them)

Preheat the oven to 350°F. Lightly grease (or spray with Baker’s Joy) a 9 x 13 x 2-inch pan.

In a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to heat just briefly to help dissolve a little more of the sugar (don’t keep it over the heat very long at all).

Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, one at a time, stirring just until each egg is mixed in. Do not over mix (over mixing will create a thick hard crust on top of the brownies). Then add the flour, nuts, and chips, stirring just until mixed in. Spoon batter into prepared pan.

Bake the brownies for 25 to 30 minutes, until a cake tester inserted between the center and edge comes out clean or with moist crumbs. The brownies should feel set on the edges and in the center. Remove them from the oven and cool on a rack.