PB Brownies (Printable Version)
# What You'll Need:
→ Peanut Butter Filling
01 -
1 1/4 cups (336g) regular creamy peanut butter (skip the natural stuff)
→ Brownie Batter
02 -
1/4 teaspoon fine salt
03 -
1/4 cup (25g) unsweetened cocoa powder (run through a strainer)
04 -
1/2 cup (64g) flour, all-purpose
05 -
1 teaspoon vanilla
06 -
1 large egg yolk
07 -
2 big eggs
08 -
1 cup (200g) white sugar
09 -
4 ounces (113g) semi-sweet chocolate, chopped up
10 -
10 tablespoons (142g) unsalted butter
# How to Make It:
01 -
Bake for about 30 minutes, just until the center is barely gooey. Let the pan hang out on the counter for half an hour. Then pop out the squares and let 'em chill another 30 minutes before you cut 'em up and dig in.
02 -
Scoop in half the brownie mix and even it out. Set the frozen peanut butter slab on top, then gently add the rest of the brownie batter, covering that peanut butter all the way.
03 -
Toss in your flour, cocoa powder, and salt. Use a rubber spatula to fold everything together until it just looks blended. Don’t overwork it.
04 -
Throw in the eggs, the extra yolk, and vanilla. Whisk for about a minute, until it comes together and gets a bit thick.
05 -
Pour in the sugar to your warm chocolate-butter mixture and whisk like crazy. Let this cool off until it feels only a little warm.
06 -
Grab a big bowl safe to microwave. Dump in the butter and chopped up chocolate. Nuke it in half-minute bursts, stirring each time, until it all melts and looks smooth.
07 -
Crank your oven to 350°F (175°C). Line your 8-inch square pan with fresh parchment paper, with enough hanging over the sides to make it easy to lift out.
08 -
Scoop peanut butter into a bowl that won't melt in the microwave. Heat it for about 20–30 seconds, just until it pours but isn't hot. Use parchment to line your 8-inch metal pan, making sure some sticks out the sides. Spread out the peanut butter in the pan and freeze for at least an hour until it's firm. Lift out the peanut butter slab using the parchment and stick it back in the freezer for now.
# Additional Tips:
01 -
For best results, use the classic, creamy kind of peanut butter. The natural stuff won't hold up as well.
02 -
If you want a thinner peanut butter bite, just use 3/4 cup up to 1 cup instead.
03 -
Keep your brownies in a sealed container for 3 days on the counter, or pop them in the fridge for a fudgier feel. They'll be good up to 5 days chilled.
04 -
Making double? Try a 9x13 pan and bake for about the same time.