A thick layer of creamy peanut butter sandwiched between fudgey brownie layers. IT'S ALL MINE!!!
INGREDIENTS
- 1 cup (250g) smooth peanut butter spread for stuffing – not natural pure peanut butter, (too runny) use the sandwich spread type (Bega, Skippy's)
- 1 tsp salt flakes, divided
- BROWNIE
- 14 tbsp unsalted butter (1 3/4 US sticks)
- 1 1/4 cups (200g) dark chocolate chips (US: semi-sweet chips), don’t use higher cocoa % like 70%
- 1 cup loosely packed brown sugar (175g)
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 cup plain flour (75g)
- 1/4 cup cocoa powder, sifted (30g) don’t use dutch processed
- 1/8 tsp cooking salt / kosher salt (or pinch of table salt)
DIRECTIONS
- Line 20cm/8” pan with overhang. Put aside 2 tbsp peanut butter for swirls, loosen rest in microwave (30 sec on high), mix until smooth, pour into pan. Tilt to level, freeze 2 – 3 hours until solid. Remove from pan and keep in freezer until ready to use.
- Re-line pan. Melt butter and choc in 30 sec increments in microwave, whisk until fully combined and smooth. Whisk in sugar, then eggs + vanilla, then flour + cocoa + salt. Pour half in pan, top with peanut butter slab, pour rest over and spread. Loosen reserve peanut butter in microwave, dollop/drizzle then use side of butter knife or back of teaspoon to swirl (make grooves if needed to reveal brownie batter, levels out in oven).
- Bake 32 minutes at 350F, cool 1 hour on counter then 3 – 4 hrs in fridge until firm (else PB oozes out when cut). Sprinkle with sea salt, cut into 16, let it come to room temp for 10 min+. Attack!
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