Friday, March 18

Peanut Butter Chocolate Glazed Brownies

Often it's the memory behind a recipe that makes it so endearing.

Do you remember living away from home for the very first time?
So much to experience, so much to learn, and oh so much fun!

"Thirty-something years ago I lived in the dorms on a university campus. Those were the days my friend... just thinking about it brings a smile to my face.  We had code names for each of our roommates. Boobtube was my favorite.  (The slang word for TV in the 70's was Boobtube.)   Boobtube's real name was Margie, and she was a fabulous cook. She made the most amazing food. She loved to cook and she also loved to watch Soap Operas. Margie had a little 12 inch TV that she plugged in the kitchen so she could watch her shows while she cooked. Seriously, I don't ever remember her going to class, but she was always cookin' something good.  I'd come home from my morning classes and there she would be stirring this massive bowl with a wooden spoon, eyes fixated on the the TV.  I soon learned that I could snitch a fingerful of delicious batter without her ever noticing. This became a favorite ritual for me. I loved that gal.

This brownie recipe is Boobtube's, she called them Saucepan Brownies, but my family simply calls them  Mom's Brownie Recipe. Whatever you call it, it's the most delicious brownie you will ever taste. I lost track of Margie many years ago, but I'm certain that she married a wonderful man and had lots of children who loved her dearly because she made brownies for them."

I've been making this brownie recipe for more than half of my lifetime.  Doubling the recipe became a necessity many years ago to feed all my kids.  But really, more is always better. The only thing I've changed in all these years is the frosting. Margie served her brownies without frosting. I used a German recipe for many years that I promise to post another day. Several months ago my daughter Kathryn introduced me to a delicious Chocolate Glaze that is simply amazing. It's the perfect complement to a peanut butter or mint layer. Click here to find Kathryn's Mint Frosting with Chocolate Glaze... an alternative frosting choice that is oh so yummy!

Peanut Butter Chocolate Glazed Brownies

Melt 1 cup butter in a large saucepan.

Add 1 cup baking cocoa and mix well.

Add 3 cups sugar
       3/4 cup milk.
Bring Mixture to a boil and then remove from the heat.

Add 1 and 1/2 cup flour
        3/4 tsp. baking powder
        1 and 1/2 tsp. salt
Beat until well blended.

Add 6 eggs, well beaten (room temp)
        3 tsp. vanilla

Add 1 and 1/2 cups walnuts (optional)

Pour into a greased and floured 12 x 17 inch pan.
Bake at 350° for 25-30 minutes.

Brownies are done when a toothpick inserted  into the center comes out clean.

Peanut Butter Layer:
Mix together:
1 and 1/2 cup creamy peanut butter
2 cups powdered sugar

Add 1/2 cup milk
1 and 1/2 tsp. vanilla
Beat until it just begins to have a whipped texture. (Don't over beat)

Spread on cooled brownies.

Placing in freezer for 10 minutes at this point will make it easier to spread the chocolate glaze.

Kat's Chocolate Glaze:
In a *heatproof bowl over a saucepan of simmering water, melt 9 oz. of baking chocolate and 3 Tb. butter. Whip together with a spatula.
*I melted the chocolate and butter in the microwave by braking the squares into smaller pieces. I lowered the microwave power to 70% and stirred every 20 seconds until it was melted. You want just enough heat to melt the chocolate, no more.

Carefully spread the chocolate glaze over the peanut butter layer. The glaze will be thin, but trust me, there will be just enough to cover the brownies with no peanut butter showing through.

I like to add a little class with a knife... love it when the Peanut Butter Layer shows through.
Cut into bars or squares.

Go ahead and take a bite! 
You know you want to.


  1. Looks wonderful!! I'll have to try these.

  2. I remember when you first gave me this recipe! It was a favorite in my family too. Can't wait to try the peanut butter variation!!

  3. Making these tonight! Thanks for the recipe!


Delicious comments are always welcome.

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