Indulge in Extreme Brownies: The Ultimate Peanut Butter Cup Chocolate Treat
Prepare your taste buds for an extraordinary dessert experience with these “Extreme Brownies,” a show-stopping recipe from Connie Weiss’s acclaimed cookbook, Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Ever. Connie Weiss, a celebrated pastry chef renowned for her delectable creations sold at the Old Beach Farmers’ Market in Virginia Beach, truly masters the art of brownie baking. Her recipes consistently live up to the promise of the book’s title, delivering truly indulgent and memorable treats.
These particular brownies, overflowing with rich, deep chocolate and generously studded with miniature peanut butter cups, are so exceptional that they earned a coveted spot on The Today Show. Connie herself showcased her baking prowess with this very recipe, solidifying its status as a fan favorite. It’s a testament to her skill that these fudgy, decadent squares have captivated audiences and continue to be a staple requested by customers at her market booth.
What Makes These Brownies Truly “Extreme”?
As the book promises, these brownies are indeed *extreme* in every sense of the word. A single 9×13 inch pan yields either 12 dramatically large, satisfying portions or 24 generously sized brownies, perfect for sharing. While you could certainly cut them into smaller squares for more modest gatherings or office meetings, their impressive size makes them ideal for bake sales or special events. Imagine these beautifully substantial brownies, individually wrapped and labeled, ready to impress with their sheer presence and irresistible allure. The generous dimensions ensure every bite is packed with fudgy goodness and chunks of peanut butter cup.
The “extreme” nature isn’t just about size; it’s about the depth of flavor and texture. Each brownie boasts a dense, moist, and intensely chocolatey base, perfectly balanced by the sweet and salty creaminess of the embedded peanut butter cups. The subtle crunch of chopped salted peanuts and the melt-in-your-mouth milk chocolate chips sprinkled on top elevate this treat to a level far beyond your average brownie. It’s a symphony of flavors and textures designed to delight even the most discerning dessert lover, making it an unforgettable indulgence.
Beyond Peanut Butter Cups: Exploring Connie Weiss’s Creations
My experience with this particular recipe left me thoroughly impressed, and I’ve eagerly bookmarked several other intriguing recipes from Connie Weiss’s collection. Her cookbook is a treasure trove of innovative brownie variations, each promising its own unique twist on this beloved classic. For instance, the “PMS Brownies” sound like the ultimate comfort food, designed to satisfy those deep chocolate cravings with an extra layer of decadence.
Another highlight is “Connie’s Caramel-Stuffed Sea Salt Brownies,” which combine the rich sweetness of gooey caramel with a hint of sea salt, creating a sophisticated flavor profile that truly elevates the brownie experience. Then there are the “Chookie Brownies,” Connie’s delightful rendition of a “brookie” – a harmonious fusion of cookie and brownie that offers the best of both worlds in a single bite. And for those who appreciate elegance, the “Tuxedo Brownies” feature a sophisticated design with a fluffy layer of white filling sandwiched between a rich fudge brownie base and a smooth chocolate icing, offering a beautiful contrast in both taste and appearance.
Beyond the brownies, the book also features a fascinating array of blondies, offering lighter-hued but equally delicious alternatives to the traditional chocolate brownie. These diverse recipes demonstrate Connie Weiss’s incredible versatility and her commitment to pushing the boundaries of what a simple baked good can be, ensuring there’s an extreme treat for every palate and occasion.
The Irresistible Allure of Chocolate and Peanut Butter
The combination of chocolate and peanut butter is a culinary match made in heaven, beloved by countless dessert enthusiasts. Its universal appeal lies in the perfect balance it strikes: the intense bitterness and rich depth of chocolate perfectly complement the creamy, salty, and slightly sweet notes of peanut butter. This dynamic duo creates a complex flavor profile that is both comforting and exciting. In these Extreme Brownies, this classic pairing is showcased to perfection. The fudgy chocolate base provides a robust foundation, while the miniature peanut butter cups melt slightly during baking, creating pockets of warm, gooey peanut butter that burst with flavor in every bite. It’s a nostalgic combination that never fails to satisfy, transforming a simple brownie into an extraordinary confection.
Tips for Baking Perfect Fudgy Brownies
Achieving the perfect fudgy brownie is an art, but with a few key tips, anyone can master it. Firstly, always use high-quality ingredients, especially your chocolate and butter, as they are the stars of this show. For maximum fudginess, avoid overmixing the batter once the flour is added; overmixing develops gluten, which can lead to a more cake-like texture rather than the dense, chewy fudginess we crave. Baking time is crucial: keep a close eye on your brownies and remember that they will continue to cook slightly after being removed from the oven. A toothpick inserted into the center should come out with moist crumbs, not completely clean, for that ideal fudgy consistency.
Finally, proper cooling is essential. While it’s tempting to cut into warm brownies, allowing them to cool completely, and even refrigerating them as recommended in this recipe, allows the flavors to meld and the brownies to set, resulting in cleaner cuts and a truly superior texture. These simple steps ensure your Extreme Brownies are as decadent and satisfying as Connie Weiss intended, delivering that signature melt-in-your-mouth experience every time.
Many thanks to Connie Weiss and Andrews McMeel Publishing for sharing this incredible recipe and for inspiring countless home bakers to create truly over-the-top treats. This recipe is a must-try for any chocolate and peanut butter lover!
Recipe
Extreme Brownies Peanut Butter Cups Brownies
Cookie Madness
Pin Recipe
Ingredients
- Vegetable shortening for pan
- 1 12-ounce package miniature peanut butter cups (or use Reese’s Unwrapped Minis)
- 3 sticks 12 ounces unsalted butter
- 4½ ounces unsweetened baking chocolate
- 1½ cups 9 ounces 60% cacao bittersweet chocolate chips
- 6 large eggs at room temperature
- 1½ cups 10.5 ounces granulated sugar
- 1½ packed cups 12 ounces light brown sugar
- 1 teaspoon salt
- 1 tablespoon pure vanilla extract
- 1½ cups 6.8 ounces bleached all-purpose flour
- ¾ teaspoon baking powder
- 2 tablespoons coarsely chopped salted peanuts
- ¼ cup 1 ounce milk chocolate chips (I used Reese’s Pieces)
Instructions
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Adjust an oven rack to the middle level of the oven and preheat to 350°F. Prepare a 9 by 13-inch baking pan with heavy-duty aluminum foil (Note: The book tells you how to do this if you don’t know how). Lightly grease the foil in the pan.
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Unwrap the peanut butter cups; set aside.
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Cut the butter sticks into 1-inch slices. In a small, heavy saucepan, melt the butter pieces over the lowest setting. While the butter is melting, chop the unsweetened chocolate into ¼-inch pieces and add to the melted butter along with the bittersweet chocolate chips. Use a small whisk to speed the melting process. When the chocolate is melted and completely smooth, turn off the heat but leave the saucepan on the burner while proceeding with the recipe.
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Using a large whisk, lightly beat the eggs in a large mixing bowl. Place the sugars and salt in a separate small mixing bowl, then whisk into the eggs just until incorporated. Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined. Briefly whisk in the vanilla.
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Place the flour and baking powder in the small mixing bowl; whisk together to combine. Sift through a medium strainer directly onto the batter; stir in with a silicone spatula until just combined. Pour the batter into the prepared pan and spread evenly with a small offset spatula. Push the peanut butter cups into the batter; do not place any within ½ inch of the pan sides. Use the offset spatula to cover the candy with the batter. Sprinkle the chopped peanuts over the batter, then place the milk chocolate chips evenly on the batter. Bake for 35 minutes, until a toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then refrigerate the pan for 7 to 8 hours, or overnight. See page xix for instructions on removing and cutting the slab, and for refrigerated storage (up to 3 weeks) and freezing guidelines.
Notes