Are you a fan of peanut butter and chocolate? If so, then you’re going to love peanut butter cluster brownies! These decadent treats combine the rich, fudgy goodness of brownies with the nutty, creamy flavor of peanut butter to create a dessert that is truly irresistible. The brownies themselves are dense and moist, with a deep chocolate flavor that is perfectly complemented by the addition of peanut butter. And the clusters? They’re like little pockets of pure peanut butter bliss, adding a satisfying crunch and a burst of flavor with every bite.
You may also want to try my Buckeye Brownie Cookies.
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SIS Tip - Simple is Smart:
The peanut butter cluster brownies are taken to another level with a unique topping that includes clusters of peanuts and ruffled potato chips, all coated in dark chocolate. The clusters are artfully scattered on top of a rich, light, and fluffy peanut butter frosting, resulting in a truly indulgent treat. For a healthier option, switch out the potato chips with pretzels or corn flakes, which work just as well. Get creative with your toppings and take your brownies to the next level!
Neuro-Nutrition Nugget For Dark Chocolate:
The “bliss molecule” is a brain chemical known as Anandamide, which is responsible for generating feelings of happiness. Anandamide is derived from arachidonic acid, a necessary long-chain fatty acid, and it is a neurotransmitter. Its name is derived from the Sanskrit word “ananda,” which means happiness, pleasure, joy, and delight. Anandamide is one of several endocannabinoids produced by the body that connects to cannabinoid receptors in the brain and other parts of the body.
Generate some more “Bliss” with Red Velvet Cream Cheese Brownies or Stardust Brownie Cookies.
Steps for making Peanut Butter Cluster Brownies
- cocoa powder – Dutch ProcessThe process of producing Dutch-process cocoa powder involves washing cocoa beans in a potassium carbonate alkaline solution which eliminates their acidity, resulting in a neutral cocoa powder. Since it is neutral, it doesn’t interact with baking soda and is usually combined with baking powder. The process of alkalization makes the cocoa powder darker in color, smoother in taste, and easy to dissolve in liquids. It’s worth noting that Oreo cookies are made from Dutch-process cocoa powder.
- espresso powder – enhances and intensifies the chocolate flavor in the brownies.
- eggs – use large eggs
- vanilla – use pure vanilla extract for more vanilla flavor.
- salt – use sea salt as it has less sodium content
- baking powder – Acts to give the brownies a lift.
- baking soda – the espresso and chocolate chips add acidity the baking powder needs work.
- granulated sugar – sweetens the brownies but also adds moisture, and tenderness, and enhances shelf life.
- butter: the sugar and butter are melted together to give the brownies a shiny top. It also adds richness, structure, and tenderness to the brownies.
- all-purpose flour adds softness and structure to baked goods.
- chocolate chips: I use dark or semi-sweet as the cocoa in them melts in helps the baking powder work.
Frosting:
- Butter use butter, not margarine
- Peanut Butter: I use smooth, but chunky will also work.
- Vanilla: I use pure vanilla extract
- Powdered sugar is also known as confectioners sugar.
Bark:
- Ruffled Potato Chips or any potato chips,
- Dry Roasted Peanuts. The peanuts can be either salted or unsalted. I like them salted.
- Dark Chocolate use a high-quality chocolate
- Crisco is optional but helps the chocolate melt smoother
Make The Peanut Butter Cluster Brownies:
- Preheat oven to 350°F (176°C).
- Melt the butter and add the white and brown sugars to the melted butter.
- Mix the cocoa, espresso powder, eggs, vanilla, salt, and baking powder.
- Microwave the butter and sugar together until it is 110 degrees F. (43°C)
- Add the butter sugar mixture to the cocoa misture and mix well.
- Add the flour and stir in.
- Add the chocolate chips and stir in.
- Add a parchment sling to a 9 X 13-inch baking pan and spray with nonstick spray.
- Add the batter to the pan and Bake at 350°F (176°C) for 28 – 32 minutes.
- Let the brownies cool completely before frosting.
MAKE THE FROSTING FOR THE PEANUT BUTTER CLUSTER BROWNIES.
- Add the peanut butter to the butter and beat it together with a hand mixer.
- Add the powdered sugar and vanilla to the mixture and beat on medium.
- Beat until light and fluffy. Frost the brownies with the frosting.
Make the Peanut Potato Chip Clusters:
- Line a baking sheet with aluminum foil. Spray with nonstick spray. Crush the potato chips into small pieces and spread out on the baking sheet
- Sprinkle the peanuts on top of the potato chips.
- Coarsely Chop the dark chocolate bars and add 1 tsp of crisco to the chocolate.
- Melt at 30-second intervals in the microwave. Stir well after every 30 seconds. Continue until the chocolate is all melted.
- Drizzle the chocolate over the peanuts and potato chips. Toss to combine.
- Let the mixture cool and break up into small bite-size pieces. Sprinkle the clusters on top of the brownies.
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Peanut Butter Cluster Brownies
Equipment
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Ingredients
Brownies
- 1½ cup cocoa powder dutch process
- 1 tsp espresso powder
- 4 large eggs
- 2 tsp vanilla
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2¼ cup granulated sugar
- 16 tbsp. melted butter
- 1½ cup flour all-purpose
- 2 cup dark chocolate chips
Peanut Butter Frosting
- ¾ cup peanut butter
- ¾ cup butter
- 2 cup powdered sugar
- 1 tsp vanilla
Chocolate Peanut Clusters
- 2½ cups Potato Chips
- ½ cup roasted salted peanuts
- 8 oz dark chocolate Use a good quality chocolate
- 1 tsp Crisco
Instructions
Brownies
- Preheat oven to 350°F (176°C).
- Melt the butter and add the white and brown sugars to the melted butter.
- Mix the cocoa, espresso powder, eggs, vanilla, salt, and baking powder.
- Microwave the butter and sugar together until it is 110 degrees F. (43°C)
- Add the butter sugar mixture to the cocoa misture and mix well.
- Add the flour and stir in.
- Add the chocolate chips and stir in.
- Add a parchment sling to a 9 X 13-inch baking pan and spray with nonstick spray.
- Add the batter to the pan and Bake at 350°F (176°C) for 28 - 32 minutes.
- Let the brownies cool completely before frosting.
Peanut Butter Frosting
- Add the peanut butter to the butter and beat it together with a hand mixer.
- Add the powdered sugar and vanilla to the mixture and beat in on medium.
- Beat until light and fluffy. Frost the brownies with the frosting.
Peanut Butter Clusters
- Line a baking sheet with aluminum foil. Spray with nonstick spray.Crush the potato chips into small pieces and spread out on the baking sheet
- Sprinkle the peanuts on top of the potato chips.
- Coarsely Chop the dark chocolate bars and add 1 tsp of crisco to the chocolate.
- Melt at 30-second intervals in the microwave. Stir well after each 30 seconds. Continue until the chocolate is all melted.
- Drizzle the chocolate over the peanuts and potato chips. Toss to combine.
- Let the mixture cool and break up into small bite-size pieces. Sprinkle the clusters on top of the brownies.
- Storing: Store in the refrigerator in an airtight container for up to a week.
- Freeze the brownies unfrosted in an airtight container for up to 3 months. Defrost and make the frosting and clusters. Frost the brownies and add the clusters.
lovely cookie
Thank you, Enjoy.