Supernatural Brownies

"Supernatural," huh? Like the song by Katy Perry? Look, I didn't come up with the name.  I just found and followed the recipe.  Here- there are lots of fun brownie recipes. 

 

If I were to be completely honest though.. and I always am of course... these were the first homemade brownies I've ever made.  Ever.  

 

Shocked? So am I... I honestly have no idea how that has happened! I think my love for baking all types of homemade cookies just left no room for any brownie making...

 

But let me tell you, that I will NEVER go without making homemade brownies again.  These were amazing! Especially after they cooled. Even more especially the next day after sitting in the fridge! Pretty supernatural, if you ask me.

Supernatural Brownies
2 sticks (1/2 pound) unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
One 13x9x2-inch pan, buttered and lined with buttered parchment or foil

1. Set the rack in the middle of the oven and preheat to 350 degrees.
2. Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.
3. Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
4. Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm. Cool in pan on a rack. Wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
5. To cut brownies, unmold onto a cutting board, remove paper, and replace with another cutting board. Turn cake right side up and trim away edges. Cut brownies into 2-inch squares.

Peanut Butter Truffle Brownies

Sun & Moon.

Boy & Girl.

Shoes & Socks.

Cookies & Milk.

Beach & Ocean.

Inseparable pairs are like a warm, comfy bed- always there fore you, will never let you down, and extremely reliable.  But none of these compares to the greatest combination known to mankind and especially to my stomach...

..................... DRUM ROLL..................................

Chocolate & peanut butter! Duh. 

 I came to this conclusion with my roommate at BYU a few months ago when we had just had a piece of Reese's Cup Chocolate Peanut Butter Cake at a ward social party.  It was probably the most divine creation in the world (especially since Reese's are my FAVORITE).  We were both obsessed and knew then that we were head-over-heels in love with chocolate and peanut butter.

 It wouldn't even matter if it was chocolate bacon and peanut butter scrambled eggs; any way they are combined, these two are no-fail guarantees of stomach-stuffing and second helpings. 

Therefore, these truffle brownies probably could not be any more delicious.  I'm telling you, if you like choco-nutty combinations, then that's that- these are for you.  They look really cute too, with the shiny chocolate and creamy peanut butter layers, atop a gorgeous, deep chocolate brownie- like a little chocolate-coated truffle chocolate candy.  Mmmm candy. And chocolate.  Peanut Butter. Stop treating me so well!

Peanut Butter Truffle Brownies 
from Betty Crocker

Brownie Base:

1 box Betty Crocker Original Supreme brownie mix

water; vegetable oil and eggs called for on brownie mix box

Filling:

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 teaspoons milk

Topping:

1 cup semisweet chocolate chips

1/4 cup butter

Heat oven to 350.  Grease bottom only of 13x9 inch pan w/ cooking spray or shortening.  

In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil & eggs until well blended.  Spread in pan.  Bake 28 to 30 minutes or until toothpick comes out almost clean.  Cool completely, about 1 hour.

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

In small microwavable bowl, microwave topping ingredients, uncovered on High 30 to 60 seconds; stir until smooth.  Cool 10 minutes; spread over filling.  Refrigerate about 30 minutes or until set.  Cut into 9 rows by 4 rows.  Store covered in refrigerator. 

Nutrition per brownie:  200 calories, 10g fat, 20mg cholesterol, 105mg sodium, 25g carbs, 2g protein

Recipe and brownie photo courtesy of Betty Crocker.