Hey guys, remember when I had a baking blog?
Me neither. Life, amiright? But I’ve gotten a few requests to share this recipe (most of which I made up and did not diligently record, so apologies in advance if your brownies fail), and I thought this old thing would be a good place to do it. This recipe is a classic example of the Stoner Food by Non-Stoners phenomenon—what can I say, I just like putting all the good things into a bowl and baking them into a pan of delicious. Stone-cold sober.
These are also the latest effort in my quest to convert all of my friends who don’t think they’re Sweets People—and thankfully, there are few—into Sweets People. And if that means whipping out the brown sugar, dark chocolate, and peanut butter-flavored big guns, so be it.
Fudgy Brownies with Graham Cracker Crust and Peanut Butter Truffles
Brownies adapted slightly from Dorie Greenspan’s Baking from My Home To Yours.
2 packages graham crackers, pulsed into crumbs (from one box; each box usually has three packages)
1 cup flour
½ cup brown sugar, packed
2 sticks butter, melted
1 egg (optional)
½ jar creamy peanut butter
⅓ cup sugar
⅓ cup flour
10 tablespoons butter, cut into 10 pieces
12 ounces semisweet chocolate (I used chocolate chips)
1 ½ cups brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 teaspoon salt (or to taste)
⅔ cup all-purpose flour
Preheat your oven to 350 degrees F. Line a 13×9″ pan with aluminum foil or parchment paper.
Stir together graham crackers, flour, and sugar. Drizzle in melted butter and stir well (I find my KitchenAid is best for this, but you can definitely do it by hand). Crumbs should stick together solidly when pressed. If they’re not sticking, stir in one egg.
Press crumb mixture into pan. Bake 15 minutes or until just starting to brown. Remove to cool for about 10 minutes, then reduce the oven heat to 325 degrees F.
While crust is baking, make the truffles (I don’t really know what else to call these—they’re basically just nuggets of peanut butter goodness). Mix together peanut butter, sugar, and flour until it forms a thick dough. (You should be able to roll it into balls easily.) Add more flour if it is too thin. Set aside.
Next, make the brownie batter. Melt chocolate and butter gently in a double boiler (you can do this in the microwave, too, but be REALLY careful! I usually put it in for 30 seconds at first, give it a good stir, and then stir at 10-second intervals until it’s just barely melted). Stir in the sugar. Add the eggs one by one, mixing throughly after each addition. Mix in the vanilla, then gently stir in the salt and flour.
Pinch off ½- to 1-inch bits of the peanut butter “dough” and sprinkle them across the crust (feel free to actually roll them into balls if you want to be fancier than I was). Pour brownie batter over the crust and peanut butter, then sprinkle with more peanut butter dough. Bake 30-35 minutes.
Chill completely, then sprinkle (or coat, as I did) with powdered sugar. Cut into squares. Receive accolades.