Skrewball Brownies

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Have you ever tried peanut butter whiskey?  I couldn't nail the flavor the first time someone gave me a blind sip to test.  It tasted more like hazelnut to me.  It doesn't scream peanut butter, but it's really pretty good.  I can't drink it straight though, too strong!  But it is fantastic in other things; hot cocoa, muffins, and brownies...  Also, have you ever tried adding cookies to blondies or brownies?  A friend made the most amazing blondies with chopped maple cream sandwich cookies in them and they were absolutely to die for.  So for these brownies, what better to add than something like Nutter Butters?  For slightly more natural options, Back to Nature makes a PB sandwich cookie, and TJ's make a chocolate sandwich cookie filled with PB creme and enrobed in a PB drizzle.  (The Back to Nature version is similar to the girl scout Do-Si-Do cookie.)

 
The first time I made these, I tried out a peanut butter penuche style frosting that ended up a little more on the firmer peanut butter fudge side.  But it was really good the next day.  The typical butter frosting is an easier option, but I added both for choices.  I think this is the best homemade fudgy brownie recipe I have ever tried; honestly we usually just make Ghirardelli's box brownies.  These are perfectly rich and fudgy but not overly dense or gooey.  And they stayed good at room temp for a full week before starting to get a little crumbly at the edges.  Very impressive.  I have already made them with different flavors too!  Yum.  Fam requested rum and I used spiced to be closer to the sugar content and viscosity of the sweetened PB whiskey.  Yes, many possibilities here... (For the record, rum/cookie butter icing could be categorized as an illicit substance.)

Yes, this recipe may be halved for an 8-inch square pan.


Skrewball Brownies
makes one 9x13 pan 

For the brownies:
½ cup dutch processed cocoa powder
4 oz semi sweet chocolate chips or chopped chocolate
1 cup butter
2 cups sugar
2 tbsp molasses
4 eggs
¼ cup Skrewball Peanut Butter Whiskey
1 tsp sea salt
2 tsp vanilla extract
1 cup flour
8-10 oz roughly chopped peanut butter sandwich cookies (any preferred brand, or you could use PB chips or chocolate chips, ~1 cup)

For the buttercream:

1 cup butter, softened
2½-3 cups powdered sugar
½ cup peanut butter
2 tbsp Skrewball Whiskey

For the brownies:
Melt chocolate and butter in a large bowl over a double boiler or in the microwave.  Stir until all the chocolate has melted and the mixture is smooth.  Remove from heat. 

In another bowl, whisk or sift together the flour, cocoa, and salt.  Make sure there are no lumps of cocoa powder.  Set aside. 

In a stand mixer or large bowl, beat the eggs and sugar together for 3 to 5 minutes until pale, thick, and ribbon-like.

Add the molasses and mix to combine, then mix in the vanilla and whiskey.

Add the flour mixture and mix until just combined, then gently fold in the chopped cookie bits or chocolate chips (if using chocolate chips, it's a good idea to toss them with a teaspoon of flour so they don't all sink to the bottom).  Do not overmix. 

Prepare a 9×13″ glass or ceramic baking dish with cooking spray and pour batter into pan.  

Bake at 350ºF for 30-35 minutes.  Do not overbake.  (A metal baking pan will finish 5 minutes sooner and a half batch should bake for 20-25 minutes.)

Remove from the oven and cool completely.

Make the frosting: 

Combine the butter, powdered sugar, whiskey and peanut butter in a stand mixer and mix on high with a paddle attachment for 5 minutes until light and fluffy.

Frost once the brownies have cooled. 

Nice and fluffy, with ribbons that melt back in quickly.

 
Now isn't that just luscious??


This half batch with chocolate chips.

This batch with PB sandwich cookies.


Nice thin, crackly top.

Buttercream is the easier option and equally 
delicious as the firmer penuche style frosting.

Swoopy frosting makes me happy.


 PB penuche icing option:
¼ cup butter
¼ cup peanut butter
½ cup brown sugar
2 tbsp milk
1½-2½ cups powdered sugar
3 tbsp Skrewball Whiskey, divided  


Sift the powdered sugar onto a piece of parchment and set aside. 

Melt the butter in a medium saucepan over medium-low heat. Stir in the brown sugar.  Cook and stir until the sugar starts to melt and the mixture becomes fairly smooth, about 3 to 4 minutes.  The butter should be incorporated and not sitting on top of the sugar. Add the milk and 2 tbsp of the whiskey and bring to a boil.

Remove the mixture from the heat and whisk in the peanut butter.  Let it all cool in the pot for 10 minutes. 

Pour the powdered sugar into the warm syrup in the pot, then add the remaining 1 tbsp whiskey. Whisk until everything is well combined.  

Frost the brownies, sprinkle with a few tbsp of crushed peanut butter sandwich cookies if desired.  Slice and serve.  

Just to be clear, not all PB whiskeys are created equally.  I tried an off brand once and was quite underwhelmed by the flavor.  I would stick with Skrewball for my purposes. 

Check out the rest of our peanut butter Sunday Funday recipes:

 

Recipe adapted from Windy City Dinner Fairy

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