Chocolate Peanut Butter Brownies Recipe

Chocolatey, fudgy brownies with dark chocolate and peanut butter in one bowl. You get peanut butter chocolate and brownie in every bite, unlike Reese's and peanut butter cups. 

Chocolate Peanut Butter Layer – 300g chocolate divided in half (I recommend between 55-78% cocoa solids) – 200g or ¾ cup peanut butter smooth or crunchy – 30g or ¼ cup powdered sugar – ¼ tsp fine sea salt Brownie – 185g ¾ cups unsalted butter – 250g or 1 ¼ cups granulated sugar – 50g or ½ cup dutch process cocoa – ½ tsp fine sea salt – 1 teaspoon pure vanilla extract – 3 large egg – 40g or ⅓ cup all purpose flour – 50g or ¼ cup chocolate chopped very finely

INGREDIENTS

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INSTRUCTION

Line a greased 9x9" square pan with two parchment sheets overlapping to form a +. Finely chop the chocolate.  

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STEP  1 .

Pour half the chocolate into the pan after melting it in the microwave. Make an even layer and freeze it to firm up. Mix salt, sugar, and peanut butter to make the filling.  

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STEP 2.

Microwave it for 20–30 seconds to make peanut butter spreadable. Refreeze it after spreading it evenly over the firm chocolate.  

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STEP 3.

After 20 minutes, melt the remaining chocolate and evenly cover the peanut butter. Put back in freezer.  

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STEP 4.

In a heatproof bowl, melt butter almost completely and whisk in sugar. Reheat 30 seconds, then add vanilla and salt. Completely whisk the mixture for 2 minutes. 

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STEP 5.

Mix in cocoa. Whisking firms the mixture. Whisk eggs for 3 minutes. Mix flour and chocolate with a rubber spatula.  

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STEP 6.

Keep the parchment paper in the pan after removing the chocolate peanut butter layer from the freezer. Place ⅔ of the brownie batter in the pan and spread evenly.  

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STEP 7.

Cover the peanut butter block with brownie batter. Reach the corners. Bake until middle puffs, 40–45 minutes. Cool completely before slicing. By freezing, the layers slice clearly. 

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STEP 8.

See Also

Olive Oil Crinkle Cookies Recipe