Christy's Peanut Butter Honey Brownies
A coworker said these were better than sex...who am I to argue?
A coworker said these were better than sex...who am I to argue?
- Carbohydrate 161.807701082036 g
- Cholesterol 73.92 mg
- Fat 136.408598032913 g
- Fiber 11.2733470803684 g
- Protein 21.6483266946971 g
- Saturated Fat 51.3927085875355 g
- Serving Size 1 1 Serving (356g)
- Sodium 321.513292262494 mg
- Sugar 150.534354001667 g
- Trans Fat 5.71149666289874 g
- Calories 1824 calories
Step-by-step
- Mix and bake brownies acccording to package directions.
- Let cool completely.
- Combine honey with peanut butter and mix well.
- Spread over cooled brownies.
- Place chocolate chips and butter in microwave-safe container; cook on high for 30-60 seconds until just melted and stir well.
- Let cool completely, and then spread chocolate over peanut butter layer.
- Cut small as these are VERY rich (and pretty gooey when you try to eat them)
The Danger of Premature Assembly
Applying toppings to warm baked goods destroys structural integrity before the fats even set. When honey and peanut butter combine, the mixture remains fluid at room temperature, refusing to bond with a warm crumb. Letting the baked pan cool entirely on a wire rack allows internal moisture to dissipate, preventing a soggy barrier between the base and the toppings.
Managing the Viscosity of Honey
Honey acts as a humectant that retains moisture, which keeps the topping soft but also creates a sliding hazard over dense chocolate cake. Whisking the peanut butter and honey thoroughly until the mixture thickens slightly ensures uniform spreadability without pooling in the corners of the pan. Because these bars contain high amounts of sugar and fat, chilling the assembled pan in the refrigerator for 20 minutes before slicing creates clean edges and prevents the layers from smearing.
Controlling Melting Chocolate Temperatures
Melting chocolate chips with butter requires gentle microwave bursts of 30 to 60 seconds at medium power to prevent scorching the milk solids. Stirring continuously after heating uses residual thermal energy to smooth out lumps without seizing the batch. Pouring this chocolate ganache too hot will melt the peanut butter layer beneath it, turning distinct strata into an unappealing slurry.
