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).
Ингредиенты
- 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
Инструкция
- 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.
