Lucifer’s Molten Brownies
These brownies are one of the earliest recipes from the original iteration of my site. I want to say that the first time I made these was in either 2006 or 2007. At the time, I was living alone and decided to bring the bulk of these brownies in to share at work. One of my colleagues was responsible for the name of the recipe. He actually called them the devil’s brownies, but I wanted to enter the recipe into a contest and thought that “Lucifer” would read a bit better than “Devil”. From that day on, these have been known as Lucifer’s Molten Brownies.
Like so many of the older recipes from my site, I gave this one a little bit of a makeover before re-posting. I toned down the sugar in the filling, bumped up the peanut butter and added an egg and just a touch of sour cream. Previously, the filling was more like a peanut butter cream cheese buttercream and now it is a rich peanut butter cheesecake swirled into dark chocolate cocoa brownies studded with chocolate chips and peanut butter chips (one of my few brownie recipes that uses my Fudgy Cocoa Brownies as the base recipe). The peanut butter fudge topping (essentially a thick ganache) puts these brownies right over the top into decadence.
My Lucifer’s Molten Brownies may not have won the contest I entered them in, but they never fail to win over a crowd. Enjoy!
Equipment
Ingredients
Method
- Preheat oven to 350 degrees and line a 13×9 inch baking pan with non-stick foil.
- In a small bowl blend together the cream cheese, peanut butter, vanilla and salt until fluffy.1 package (226 g) cream cheese, 8 tablespoon (128 g) peanut butter, 1 teaspoon (5 ml) vanilla extract, 1/2 teaspoon (3 g) salt
- Slowly mix in the powdered sugar until it is all incorporated and the mixture is uniformly smooth and creamy.1 cup (120 g) powdered sugar
- Blend in the egg and sour cream until well combined. Set aside.1 egg, 2 tablespoon (24 g) sour cream
- Whisk together all the dry ingredients in a small bowl until uniform in color and set aside.1 cup (120 g) flour, 1/2 cup (48 g) cocoa powder, 1 teaspoon (6 g) salt
- Place the butter and espresso powder in a medium, microwave safe bowl. Heat in the microwave until the butter is melted and hot.1 cup (224 g) butter, 1/2 teaspoon (½ tsp) espresso powder
- Immediately, whisk both sugars into the hot butter and continue whisking until mostly dissolved and slightly lightened. This can be done by hand or with an electric mixer.1 1/2 cup (300 g) sugar, 1/2 cup (110 g) brown sugar
- Whisk in the eggs and vanilla until well combined.4 eggs, 2 teaspoon (10 ml) vanilla extract
- Fold in the dry ingredients just until incorporated, do not overmix.
- Stir in chocolate chunks and peanut butter chips. Spread about 3/4 of the batter evenly in the prepared pan.1/2 cup (90 g) chocolate chunks, 1/2 cup (90 g) peanut butter baking bits
- Spoon the filling into a piping bag or zip top bag, snip the tip (or a bottom corner) off the bag and pipe 4 wide lines of filling lengthwise on top of the brownie batter. Spoon the remaining brownie batter in lines perpendicular to the filling. Use a butter knife to swirl the filling into the batter.
- Place the pan in the oven and bake for 35 – 40 minutes or until just barely done. Remove from oven and cool completely.
- Place the chocolate chips in a heat proof bowl, heat the cream and corn syrup in a small glass measuring cup in the microwave or in a small saucepan on the stove just to boiling and pour over the chocolate chips. Let sit for 2-3 minutes, stir until smooth.12 ounce (340 g) chocolate chips, 3 ounce (85 g) heavy cream, 1 tablespoon (15 ml) corn syrup
- Whisk in vanilla and peanut butter until completely blended. Spread over the cooled brownies and allow to set.1 teaspoon (5 ml) vanilla, 6 tablespoon (96 g) peanut butter
- Cut the brownies into 24 – 2 x 2 inch squares and serve, store leftovers in an air tight container.
Private Notes
Nutrition
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