Peanut Butter Brownies
Ooey, gooey and wickedly good, these squares won top choice for the Winter 2018 cover shot, hands down. With a double hit of peanut butter (in both the brownie and the filling) this silky, sweet treat will keep you smiling, bite after bite (after bite).
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 6 oz (170 g) dark chocolate, chopped
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (125 ml) peanut butter
- 1 can (300 ml) sweetened condensed milk
- 3/4 cup (160 g) lightly packed brown sugar
- 2 eggs
- 4 oz (115 g) white chocolate, chopped
- 1/2 cup (125 ml) peanut butter
- Salted caramel sauce, as desired
- Crushed salted peanuts, as desired
Instructions
- With the rack in the middle position, preheat the oven to 325°F (165°C). Butter an 8-inch (20 cm) square baking pan and line the bottom with a sheet of parchment paper, letting the paper hang over two sides.
- In a bowl, combine the flour, cocoa powder and baking powder. Set aside.
- In a large bowl placed over a pot of simmering water, melt together the dark chocolate, butter, peanut butter and 1/2 cup (125 ml) of the condensed milk. Stir until just melted and smooth.
- Remove the bowl from the pot, then whisk in the brown sugar and eggs. Stir in the dry ingredients. Pour half of the mixture into the prepared pan.
Ooey, gooey and wickedly good, these squares won top choice for the Winter 2018 cover shot, hands down. With a double hit of peanut butter (in both the brownie and the filling) this silky, sweet treat will keep you smiling, bite after bite (after bite).