Birthday Brownies for Birthday Boys

Peanut Butter Brownie, a corner piece.

We had two birthdays in the office today; happy birthday, Bruce and Victor! I love birthdays, giving gifts and any excuse to bake for other people. I did a little research for this birthday. I asked my dear friend and wife of Bruce, Mary, about Bruce's favorite sweet treats. Her reply, "Everything: Chocolate, Peanut Butter..." and that was all I needed to hear.

I have been eyeing the delectable Peanut Butter Brownies from Smitten Kitchen for quite some time now. Admittedly, my version did not turn out quite as beautiful as Deb's (that's right, we're on first name basis) but they were pretty tasty, if I do say so myself. I still get nervous taking baked goods to the office. What if they hate them? Will anyone touch them?

Alas, I am pleased to report, they loved them!! Come 5 o'clock, there was only one brownie left on the plate. Try these. And if you have an allergy to nuts or chocolate, pull out the Epi Pen or go ahead and place a 9-1-1 call. They are worth it.

The following recipe is from Smitten Kitchen.

Peanut Butter Brownies

Makes 32 brownies, more or less, depending on how you cut them.

For brownies

2 sticks (1/2 pound) unsalted butter, softened

1 3/4 cups sugar

1 cup creamy peanut butter

2 large eggs plus 1 large yolk

2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 1/2 cups semisweet chocolate chips (9 ounces)

1/2 teaspoon salt, depending on saltiness of the peanut butter

For ganache

1 1/2 cups semisweet chocolate chips (9 ounces)

1/2 cup heavy cream

1 tablespoon unsalted butter, softened

Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg yolk, and vanilla. Reduce mixer sped to low, then mix in flour until just combined.

Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)

Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes.
Cool completely in pan on a rack, about 1 1/2 hours.

Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.
Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute. Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms. Spread ganache on cooled brownies and let stand until set, about 15 minutes.