We’re back at the Superbowl, and that means we’re back with another Seahawks Superbowl recipe! Last year we brought you something savory with 12th Man in a Blanket. We’ll have a re-Pete of those soon but first, we’re going for a sweet Superbowl recipe sure to please the 12th man on game day.
These brownies are not just here so they don’t get fined, these brownies are here to blow your mind. Any brownie recipe you like, these brownies are probably awesomer. In celebration of our Hawks and the upcoming superbowl, these are brownies in beast mode.
Beast Mode: A state of or doing anything excessively and or aggressively; wildin’ out
To stay true to the definition when developing this recipe, I knew I needed a recipe with ALL the chocolates, ALL the peanut butter, and ALL the caramel. I needed to make a brownie as rich as the NFL, as dark and dreamy as Richard Sherman (I know, Russell Wilson is the popular hawks dream boat, but my man crush moment came when Sherman showed up looking dapper at the Espies) and as sweet as the Budweiser puppy. The result is a brownie fit for the 12th man.
The recipe begins with a brownie base that has barely any flour added for a dense and fudgey texture and browned butter for depp flavor and decadence. Then layers of chopped dark and milk chocolate are added, a sweet peanut butter mix is swirled throughout and toffee bits top it off. Served with vanilla ice cream, we give you BEAST brownies a la MODE. Since these are so intense in flavor and we will no doubt be pretty full after the many other superbowl snacks, we will serve ours as small poppable bites. However, if you’re a Patriots fan we recommend death by chocolate: make yours in a cast iron skillet, dallop on a few big scoops of ice cream, and eat away your sadness when you inevitably lose. Go Hawks!
FOR THE BATTER
Nonstick vegetable oil spray
10 tbsp unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder
2 tsp water
1 tsp vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1/2 cup chopped dark or milk chocolate, or mixed
1/2 cup chopped toffee pieces (you can make your own following our salted caramel recipe and cooking the caramel to about 280 degrees f for a hard toffee, or use Heath or other pre-made toffee candy bits)
FOR THE FILLING
4 tablespoons unsalted butter, melted
1/2 cup confectioners’ sugar
3/4 cup smooth peanut butter
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
How to do it:
1. Position rack in bottom third of oven; preheat to 325°F. Line 8×8 baking pan with parchment paper and leaving 2-inch overhang. Coat foil with nonstick spray.
2. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water and vanilla. Stir to blend. Let cool 5 minutes.
3. Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition.
4. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes.
5. Make filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.
6. Stir in half of the toffee and chopped chocolate to the brownie batter. Transfer batter to pan. Batter will be thick.
7. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
8. Top with remaining toffee and chopped chocolate.
9. Bake brownies for 25 minutes. Check brownies by inserting toothpick, a few moist crumbs might stick to toothpick. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into squares. Store in an air tight container.