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Peanut Butter Layered Brownies

Featured in the Honolulu Star-Advertiser on May 20, 2020.

Peanut Butter Layered Brownies

Ingredients:

Peanut Butter Layered Brownies

  • 1/4 cup creamy peanut butter
  • 10 tablespoons unsalted butter
  • 4 ounces semisweet baking chocolate, chopped
  • 1 cup sugar
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/4 teaspoon salt

Directions:

  1. Line an 8-by-8-inch pan with parchment paper; set aside.
  2. In a microwave-safe bowl, melt peanut butter in microwave for about 25 seconds.
  3. Spread an even layer in pan.
  4. Freeze for 1 hour.
  5. Remove peanut butter sheet from pan and return to freezer to keep frozen.
  6. Heat oven to 350°F.
  7. Line an 8-by-8-inch pan with parchment paper.
  8. In a microwave-safe bowl, combine butter and chocolate.
  9. Melt mixture in microwave in 30-second bursts, stirring between bursts, until smooth.
  10. Whisk in sugar until combined; cool.
  11. Add in eggs, yolk, and vanilla; whisk until well combined.
  12. Stir in flour, cocoa powder, and salt.
  13. Pour half of batter into prepared pan.
  14. Place peanut butter sheet over batter.
  15. Pour remaining batter over, covering completely.
  16. Bake for 30 minutes, or until cooked through but slightly soft in center.
  17. Cool for 30 minutes.
  18. Remove from pan and cool for another 30 minutes before serving.
  19. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Serves 9.

Approximate Nutrient Analysis per serving:
360 calories, 22 g fat, 12 g saturated fat, 95 mg cholesterol, 115 mg sodium, 39 g carbohydrate, 1 g fiber, 30 g sugar, 5 g protein

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