Peanut, Peanut butter...and brownies

If you remember, last month I was on night float.  We would work 5 nights, have 3 off, work 4, have two off and so on.  Well, my intern's birthday was in September.  Thankfully, if was on a Sunday.  Double thankfully (does that even make sense?!), that was a 3 day off week so we didn't work that Sunday.  However, when we were waiting for labs late one night I asked her what she wanted me to make for her birthday.  She wasn't very specific other than not liking coconut! 

Deep in the recesses of my mind I knew there was something I had seen that I wanted to try.  When I opened my e-mail I remembered...this wonderful peanut butter cookie dough brownie.  She agreed...that would be a perfect treat, so it was settled.  I mean, really, peanut butter?  Cookie dough?  Brownies?  Great combos. 

So, I accessed this recipe from Recipe Girl and tried it.  It was GREAT!  The cookie dough was my favorite but it combined perfectly with the brownie.  Usually when I make brownies, I cheat on the baking chocolate and just use chocolate chips. This time, however, I decided to do it right and use baker's chocolate.  It really does make a big difference.    Obviously, it made WAY too much for the two of us to eat, so I shared with others who were there that night including our program director.  All enjoyed it.  If you like Reese's then you will like this!  Just try...and don't worry, the cookie dough is egg free, though that doesn't keep me from eating other cookie doughs! 

Peanut Butter Cookie Dough Brownie from Recipe Girl

BROWNIE LAYER:
1/2 cup unsalted butter
2 ounces unsweetened chocolate
1 teaspoon vanilla extract
1 cup granulated white sugar
2 large eggs
1/2 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt


COOKIE DOUGH LAYER:
1/4 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 cup creamy peanut butter
1/2 cup + 2 tablespoons all-purpose flour
1/2 teaspoon salt

GANACHE TOPPING:
3/4 cup bittersweet chocolate chips
1/4 cup milk
1 tablespoon granulated white sugar
1 cup peanut butter chips

Preheat oven to 350 degrees F. Spray an 8x8-inch pan with nonstick spray. Line the bottom of the pan with a strip of parchment paper, so that it comes up two of the sides that are opposite each other. Spray the parchment with nonstick spray.

Brownies:  In a small bowl, melt the butter and unsweetened chocolate in the microwave until the butter is melted, about 2 minutes. Stir briskly until well-combined, then stir in the vanilla. Meanwhile, in a large bowl- beat together the sugar and eggs - use a mixer. Scrape in the partially cooled chocolate mixture and mix to combine. In separate medium bowl, whisk together flour, baking powder and salt. Stir the flour ingredients into the wet ingredients. Spread the batter into the prepared pan. Bake 22 to 28 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Remove from the oven and let cool.

Meanwhile, prepare the cookie dough: In a large bowl, use an electric mixer to combine butter and brown sugar. Mix until creamy. Add milk and peanut butter and mix to combine. Stir in flour and salt. Spread the peanut butter cookie dough in an even layer over the cooled brownies.

Now make the ganache.  In a small bowl, microwave chocolate chips cream and sugar for 1 minute, stirring after 30 seconds. Continue to microwave in 30 second bursts, stirring after each heating time. Continue heating and stirring until the chocolate is melted and the mixture is smooth. Pour the ganache over the peanut butter cookie dough layer and carefully spread to cover the top. Sprinkle with peanut butter chips. Refrigerate until the dough and the ganache topping are set (at least 1 hour). Use a knife to loosen the sides, then carefully grab the parchment paper and remove the whole pan of brownies to a cutting board. Use a sharp knife to cut them into squares. Keep refrigerated until ready to serve.

Source: RecipeGirl.com (Adapted slightly from Food Network)