This three-layer dessert combines classic flavours!
Sometimes a name says it all, like these peanut butter brownies: shout it out and watch the kids come running! The classic combination of chocolate and peanut butter is at its best in this brownie recipe: creamy peanut butter is sandwiched between two layers of dense, chewy dark chocolate brownie.
Ever wonder how professional bakers achieve such a flat, even center layer? It’s thanks to the freezer: once frozen, the peanut butter layer can be removed and placed directly on top of the brownie batter without leaving sticky marks. As the brownies bake, the peanut butter softens and becomes perfectly gooey. Dazzle the crowd with these brownies at the next cookie exchange or bake sale; otherwise, make a batch for all the chocolate dessert lovers in your house!
What does the percentage of a chocolate bar mean?
Chocolate bars are composed of unsweetened cocoa, cocoa butter, milk and sugar. The percentage is the amount of cocoa in relation to the other ingredients. This recipe calls for a fairly dark chocolate, 72%, to balance the sweetness and resist the peanut butter flavor.
Can the brownies be overmixed?
It is quite difficult to overmix brownie batter because it does not have a lot of flour (the source of the gluten that can make baked goods difficult to make). However, keep the mixer speed low to incorporate less air and make the brownies more fudgy.
Can the peanut butter brownies be made ahead of time?
The peanut butter layer can be frozen a few days in advance. Prepare the brownies a day in advance.
YIELDS: 16 serving(s)
PREP TIME: 20 mins
TOTAL TIME: 5 hrs 5 mins
Ingredients
- 1 1/2 c. creamy peanut butter
- 1/2 c. all-purpose flour
- 2/3 c. unsweetened cocoa powder
- 3/4 c. salted butter
- 3 oz. dark chocolate bar (72%), chopped
- 1 1/4 c. granulated sugar
- 1/4 tsp. kosher salt
- 1 1/2 tsp. vanilla
- 3 large eggs
- 1/3 c. semisweet chocolate chips
- 1/3 c. peanut butter chips
Directions
- 1Preheat the oven to 350°. Lightly grease a 9-by-9-inch square baking pan then line with parchment paper, leaving an overhang on all sides. Microwave the peanut butter for 30 seconds; stir. Repeat as necessary until peanut butter is pourable. Pour into the prepared pan. Freeze until firm, about 1 hour. Remove the peanut butter layer and transfer to a small sheet tray. Store in the freezer until ready to use.
- 2Sift together the flour and cocoa powder in a medium mixing bowl.
- 3Melt the butter and chocolate in a medium saucepan over medium heat, stirring often. Remove from heat.
- 4Beat the sugar, salt, vanilla, and eggs in a large bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes. Slowly drizzle in the melted chocolate mixture on low speed until combined. Beat in the flour mixture on low speed until just combined.
- 5Pour half of the batter into the prepared pan. Remove peanut butter layer from the freezer, and place on top of brownie batter. Top with the remaining half of the brownie batter, and spread to even out the top. Sprinkle the top with the chocolate chips and peanut butter chips.
- 6Bake in the preheated oven for about 40 minutes or until puffed, dry to the touch, and set on the top (a wooden pick inserted in the center will not come out clean). Cool completely in the pan on a wire rack, about 3 hours. Cut into 16 squares.
