Yea. I haven't been posting lately. Haven't been cooking to be honest, but I am getting to it eventually.
I want to share a delicious recipe by Sally's Baking Addiction. Peanut Butter Stuffed brownies!
A word of caution: This is a fudgy kind of brownie. The kind that makes you regret the decision of eating the brownie because of how sinful it is, but cannot help yourself because it's so asdfghjkl GOOD.
The brownies will stay fresh in an airtight container at room temperature for 1 week. Brownies freeze well, up to 3 months.
I want to share a delicious recipe by Sally's Baking Addiction. Peanut Butter Stuffed brownies!
A word of caution: This is a fudgy kind of brownie. The kind that makes you regret the decision of eating the brownie because of how sinful it is, but cannot help yourself because it's so asdfghjkl GOOD.
Ingredients
Brownie- 1/2 cup (115g) salted butter
- 230g coarsely chopped quality semi-sweet chocolate
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 3 large eggs/4 medium eggs
- 1 tsp vanilla extract
- 1/2 cup + 2 Tablespoons (80g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 3/4 cup (185g) creamy peanut butter
- 1 cup (120g) confectioners' sugar
- 2 teaspoons vanilla extract
- 2 Tablespoons (30ml) milk
- 2 Tablespoons each chocolate chips and peanut butter chips
Directions
- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes -or- melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- While the chocolate mixture is cooling, make the peanut butter filling: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter, confectioners' sugar, vanilla, and milk together on medium-high speed until combined. The mixture will be very thick - like a crumbly cookie dough. Set aside.
- Adjust the oven rack to the lower third position and preheat oven to 175C (350F). Line the bottom and sides of a 9x9 inch square baking pan with aluminum foil, leaving an overhand on all sides. Set aside.
- Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Pour/spread half of the brownie batter into the prepared baking pan.
- Take large chunks of the peanut butter filling and flatten with your hands. Place flat pieces in an even layer on top of the brownie layer. Pour/spread the remaining brownie batter on top. Top with the chocolate chips and peanut butter chips. Using the back of a spatula, gently press the chips into the brownie batter.
- Bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
- Allow the brownies to cool completely (this is important) in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares.
The brownies will stay fresh in an airtight container at room temperature for 1 week. Brownies freeze well, up to 3 months.
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