This recipe is in the “Children” section of the book, but I have found that they are as much if not more popular among the adults at a party than the kids.

Recipe text from How to Be a Domestic Goddess, page 223.

“If you’ve ever eaten Reese’s Peanut Butter Cups, you’ll recognize these homespun versions of them. And if you discount melting the chocolate (which in any case the microwave can do) there is no cooking involved. You may think that seeing how the dough is made — just peanut butter, butter, and sugar — might put you off eating them. Sadly not.

For the base:
scant 1/4 cup dark brown sugar
1 1/3 cups confectioners’ sugar
scant 1/4 cup unsalted butter
3/4 cup plus 2 tablespoons creamy peanut butter

For the topping:
7 ounces milk chocolate
4 ounces dark chocolate
1 tablespoon unsalted butter 

1 9-inch square pan, greased

 “Stir all the ingredients for the base together until smooth. I use the paddle attachment to my mixer which my children love operating, but a bowl and a wooden spoon will do the job just as well. You will find, either way, that some of the dark brown sugar stays in rubbly, though very small, lumps, but don’t worry about that. Press the sandy mixture into the brownie pan and make the surface as even as possible.*

“To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the pan in the refrigerator to set. When the chocolate has hardened, cut into small squares** — because, more-ish as it undeniably is, it is also very rich.”

 Makes approximately 48.***


*I use my hands and a pair of rubber gloves for this, because the mixture is sticky and between the peanut butter and the greased pan, very oily at room temperature.
**Here’s the trick I learned after the first disastrous batch. Put the pan in the refrigerator to set. Once it has set, take it out and let it sit in a cool place on the kitchen counter, then once it has come close enough to room temperature to be cut smoothly with a sharp knife, cut in to your squares. Then return the pan to the fridge to allow the chocolate to re-set, this time cut in to squares. When the chocolate has hardened again, the individual squares should pop right out. We use a silicon 9×9 pan, so it is even easier to pop them out. If you cut the squares while the chocolate is hard, the chocolate will break unevenly and separate from the peanut butter base. If you let it warm a little first, it will cut like a dream.
***I make 36. It’s easier to partition out the pan that way, in quarters, then each quarter again in to ninths.