No such thing as perfection? You haven’t tried Fetish Brownies. They’re called Fetish brownies for a reason. You might become abnormally obsessed and yes, these sweet, chewy, fudge-y brownies are completely gratifying. If you’re looking for dense brownies with rich chocolate flavor, your hunt ends here. A thin layer of peanut butter topping is swirled on right before you bake them and it is straight up divine.
Think we’re lying when we say this is the best thing you’ll ever put in your mouth? Go ahead; try it…just don’t say we didn’t warn you.
Fetish Brownie Recipe
- 3 eggs
- 1 1/2 cups white sugar
- 3/4 cup butter
- 4 ounces of semi-sweet chocolate chips
- 1 tbsp vanilla extract
- healthy pinch of salt
- 2 tbsp cocoa powder
- 3/4 cup flour
Peanut Butter Topping
- 2 tbsp butter
- 2 tbsp peanut butter
- 1/3 cup icing sugar
Preheat the oven to 350 degrees fahrenheit. Line an 8 x 8 inch pan with tin foil and spray it with a non-stick cooking spray.
Beat together the eggs and white sugar. Set aside.
In a saucepan over medium heat, melt the butter and chocolate chips. Remove from heat and stir the melted chocolate mixture into the eggs and sugar.
Add the vanilla, salt, cocoa powder and fold in the flour. pour this chocolate layer into the pan.
Next, beat the butter and peanut butter together until smooth and fluffy. Beat in the icing sugar.
Once blended, scoop heaping teaspoons of the peanut butter mix across the chocolate layer. This doesn’t have to be tidy, just do your best to distribute even dollops across the top. Take a butter knife and drag it back and forth through the pan to swirl the peanut butter through the brownie batter.
Pop this in the oven and bake at 350 for approximately 40 minutes. The key here is not to overcook the brownies. The sides should JUST start to peel away from the edges of the pan and the center will look soft. If it’s jiggling, they need a few more minutes but you want the center to be soft.
Remove from the oven and use a chocolate frosting to top them off. If you frost while they are still warm the icing will melt nicely and appear glossy. Usually 10 minutes out of the oven is a good time for this. just be careful not to tear up the top layer.
Once they have set for an hour, lift the foil out of the pan, peel the sides back and cut into squares.
Store these in an airtight container in the fridge. The consistency gets even better overnight. You can also make this recipe ahead of time and keep them in the freezer.
Makes approximately 25 brownies.
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