Peanut Butter Brownies
Chocolate brownies with a peanut butter layer spread across the entire base. Best served chilled.
Ingredients
Creamy peanut butter (for peanut butter layer)
1 cup
Granulated sugar (for peanut butter layer)
1/3 cup
Large egg (for peanut butter layer)
1
Granulated sugar (for brownie layer)
1 cup
Light brown sugar, firmly packed (for brownie layer)
1/3 cup
Unsalted butter, cut into small pieces (for brownie layer)
1/2 cup (1 stick)
Unsweetened chocolate, roughly chopped (for brownie layer)
2 oz
Light corn syrup (for brownie layer)
1 tbsp
All-purpose flour (for brownie layer)
1/2 cup
Baking powder (for brownie layer)
1/2 tsp
Salt (for brownie layer)
1/8 tsp
Large eggs, room temperature (for brownie layer)
2
Vanilla extract (for brownie layer)
1.5 tsp
Unsalted peanuts, chopped (for brownie layer)
1/4 cup
Instructions
1
Preparation
Position the oven rack in the center of the oven and preheat to 325°F (163°C). Line the bottom of an 8-inch square baking pan with aluminum foil (with the foil extending 2 inches beyond two opposite sides) and lightly butter.
2
Make the peanut butter layer
In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter, granulated sugar, and egg on medium speed until well blended, about 1 minute. Pour the mixture into the prepared pan and spread or press into an even layer.
3
Make the chocolate layer
In a medium heavy-bottomed saucepan, combine the granulated sugar, brown sugar, butter, chocolate, and corn syrup. Heat over low heat, stirring constantly, until melted and smooth. Remove from the heat and let cool for 20 minutes until lukewarm.
4
Mix the dry ingredients
In a small bowl, whisk together the flour, baking powder, and salt until combined; set aside.
5
Combine the chocolate batter
Beat the eggs into the cooled chocolate mixture one at a time, mixing well after each addition. Stir in the vanilla. Using a wooden spoon, fold in the flour mixture just until no dry streaks remain. Pour the batter over the peanut butter layer and smooth with a rubber spatula. Sprinkle with the chopped peanuts.
6
Bake
Bake for 45 to 52 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
7
Cool and chill
Cool in the pan for 1 hour, then cover with plastic wrap and refrigerate for at least 2 hours.
8
Cut into bars
Using the foil as handles, lift the brownie out of the pan and cut into 9 squares with a sharp knife. Serve cold.
