CHOCOLATE PEANUT BUTTER BROWNIES

CHOCOLATE PEANUT BUTTER BROWNIES
I really liked this was made in a 9x9.  Then we didn't have a dessert around for so long.  Abagail picked them out from Pinterest for FHE.  These are super tasty!  Scott really liked them.



9x9 inch

Brownies Layer
butter (1 stick)
230 gr dark chocolate – chopped
white sugar (3/4 cup)
(¼ cup) light brown sugar
1 tsp vanilla extract
3 eggs
80 gr flour
2 tbs cocoa powder
Pinch of salt
½ cup chocolate chips
  
Peanut-Butter Layer
(3/4 cup) creamy peanut butter
powdered sugar (1 cup)
2 tsp vanilla extract
2 tbs milk

In a large bowl, melt the butter and chocolate (230 g) – you can do it using the microwave. In a separate bowl mix the flour + cocoa + salt. 

Using a mixer (you can use a hand-mixer), cream together the peanut butter + powdered sugar + vanilla extract + milk. The mixer will be thick.

Preheat the oven to 175C (350F), lightly butter the pan – bottom and sides – and place a baking sheet, hanging on 2 sides. Butter the baking sheet as well.

Stir the sugars into the chocolate mixture (that has cooled down a little), add the eggs. one by one, and mix after each addition. Add the vanilla and mix. Fold gently the flour mixture.
Take half of the mixture and spread into the pan.

Take chunks of the peanut butter filling and flatten on the brownie layer – using your hands.
Now spread the second half of the brownie batter on the PB layer

Sprinkle with chocolate chips, and using the back of a spoon, press them gently(!) into the brownie layer.

Bake 30-35 mins, until the brownies begin to pull away from pan's sides, and a toothpick comes out with moist crumbs.  If you see cracks – it's fine. That's what makes the top layer crispy.

Let cool on a wire rack, and go around the sides with a knife.

Put in the fridge for an hour before you cut into squares.

Keep in an air-tight container. During summer time –   keep in the fridge, but it's best to eat in room-temperature.