Chocolatey, fudgy brownies with dark chocolate and peanut butter in one bowl. You get the combination of 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 saltBrownie– 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 +. Chop chocolate finely. Put half the microwave-melted chocolate (150g) in the pan.
STEP 1 .
Make an even layer and freeze to firm. Combine salt, sugar, and peanut butter for the filling. Make peanut butter spreadable in the microwave for 20–30 seconds.
STEP 2.
Spread it evenly over firm chocolate and refreeze. Melt the remaining chocolate and cover the peanut butter after 20 minutes. Return to freezer.
STEP 3.
Whisk sugar into melted butter in a heatproof bowl. Repeat microwave for 30 seconds, then add vanilla and salt. Whip the mixture for 2 minutes.
STEP 4.
Add cocoa, mix. The mixture firms up as you whisk. Whisk eggs for 3 minutes. Mix flour and chocolate with a rubber spatula. Leaving the parchment paper,
STEP 5.
remove the chocolate peanut butter layer from the freezer and pan. Spread ⅔ of the brownie batter in the pan. Add peanut butter, then brownie batter.
STEP 6.
Flatten the corners. Bake until center puffs, 40–45 minutes. Cool before slicing. Clear, frozen layers slice cleanly.