This is the ultimate in layered brownies - a dense, fudgy brownie layer, a crunchy peanut butter layer, and topped off with a smooth milk chocolate top.
These have got to be my new favorite brownies. Everyone who likes both chocolate and peanut butter will understand how delightful the combination of the two is. These brownies capture that perfect pairing beautifully.
I made these brownies a while back to take along to a work morning tea. They were perfect for this. Not only are they seriously tasty, but they travel and keep very well.
Chocolate Peanut Butter Brownies
200 g chocolate, broken into pieces
200 g butter
1 Cup white sugar
1 Cup brown sugar
1/2 Cup plain flour
2 Tbsp cocoa powder
4 eggs, lightly beaten
Peanut Butter Layer
1 Cup crunchy peanut butter
1/4 Cup milk
1/8 tsp salt
100 g chocolate, melted
2 Tbsp butter
1. Preheat the oven to 180C (350F). Melt the butter and chocolate together in a large bowl. Whisk in the sugar and eggs, then sift in the flour and cocoa powder. Pour into a brownie pan lined with baking paper or greased.
2. Bake for 30 minutes until cooked. Leave in the pan to cool completely.
3. Make the peanut butter layer by mixing the peanut butter, milk, and salt until you have a nice, thick, spreadable consistency. Spread over the cooled and set brownie and refrigerate for about 2 hours.
4. Spread the chocolate topping over the peanut butter layer and return to the refrigerator to allow this final layer to set. Cut into squares and store in an airtight container.