Let's celebrate friends, my desire to bake again has re-appeared. Food tastes good again, I don't live on a diet of saltines and Sprite and in one day, I managed to make a roast chicken with potatoes for dinner and these triple layer brownies. Ok technically the brownies were for a family event with the Athletic Department at Sean's work. On Sunday, Sean said to me oh by the way there is a dinner we have to attend on Tuesday (two days later) oh and I signed us up to bring dessert. I just looked at Sean and laughed because of the way he said it and because well frankly he is so cute.
Anyways so I made these triple layer or buckeye brownies for the Athletic Department dinner. But let's rejoice, my desire to bake desserts for my husband and for this blog has re-surfaced.
Be prepared to pull out a lot of ingredients for these brownies but all those ingredients will be worth it. Trust my peanut butter-chocolate combo loving husband, Sean.
First, gather together your ingredients.
For the bottom brownie layer:
1/3 cup Dutch-processed cocoa, 1 1/2 teaspoon instant espresso (optional), 1/2 cup plus 2 tablespoons boiling water, 2 ounces unsweetened chocolate, finely chopped, 4 tablespoons butter, melted, 1/2 cup plus 2 tablespoons vegetable oil, 2 eggs, 2 egg yolks, 2 teaspoons vanilla extract, 2 1/2 cup granulated sugar, 1 3/4 cup flour, 3/4 teaspoon salt.
For the middle peanut butter layer:
3/4 cup creamy peanut butter, 1/2 cup unsalted butter, room temperature, 2 1/4 cup powdered sugar, 2 tablespoons whole milk, 1 teaspoon vanilla extract.
For the top chocolate layer:
1 1/2 cup milk chocolate chips, 1/3 creamy peanut butter.
Preheat your oven to 350 degrees. Use a 9X13 pan and either line it with foil or grease the pan.
In a large metal or glass bowl, combine the cocoa powder and instant espresso.
Pour in the boiling water and stir until smooth.
Add in the chopped unsweetened chocolate and stir again until all the ingredients are smooth.
Whisk in the melted butter and oil. Don't worry if the mixture looks a little curdled.
Add in the eggs and egg yolks and vanilla extract.
Stir all ingredients together. Next add in the sugar and stir stir.
Finally, add in the flour and salt. Give all the ingredients a final stir to full incorporate everything together. Pour the brownie batter into the 9X13 pan.
Bake the brownies for 30 to 35 minutes or until a toothpick stuck in the comes out clean or with a few crumbs. Allow the brownies to cool for at least 1 1/2 hour. To make the next layer, the peanut butter layer, in a mixing bowl, combine the butter and peanut butter and give the two ingredients a good mixing.
Alternating between the powdered sugar and milk add them into the peanut butter mixture. Turn on your mixer for a quick mix between additions.
If the mixture is a bit dry, add some more milk. Then spread an even layer of this peanut butter mixture on top of the brownie layer.
Finally, in a glass bowl, melt together the chocolate chips and peanut butter in a microwave for increments of 30 seconds.
Stir until the chocolate is completely melted then pour and spread the chocolate on top of the peanut butter layer. Refrigerate the brownie layers for at least 30 minutes to set the top chocolate layer.
Then cut, serve and enjoy!
recipe originally found here