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Peanut Butter Brownies - September, 2019.

While you can’t pack these in your children’s lunch bag (allergies), these are a fabulous treat on a rainy afternoon if no one has issues.

The chocolate and peanut butter share equal billing in this brownie. I suggest cutting into small pieces as they are rich.

Use natural peanut butter without sugar, please!

  • Ingredients
  • Brownie Layer
  • 8 tablespoons (1 stick) unsalted butter
  • 4 ounces bittersweet chocolate chopped into small-sized pieces
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup unbleached all-purpose flour
  • Pinch of salt
  • Peanut Butter Layer
  • 1 large egg
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ teaspoon pure vanilla extract
  • ½ cup peanut butter
  • ½ cup unbleached all-purpose flour
  • ½ teaspoon baking powder
  • Pinch of salt
  • ⅓ cup chopped roasted salted peanuts (optional)
  • Directions
  • Grease a 9” square baking pan.
  • Preheat the oven to 350 degrees F.
  • Brownie Batter
  • Melt the butter and chocolate in a heavy bottomed saucepan over low heat.
  • Stir frequently. Remove from heat and set aside to cool slightly.
  • In a large bowl, beat the sugar, eggs and vanilla until frothy and creamy
  • Add the cooled chocolate mixture and mix until well combined.
  • Measure the flour and salt. Sift directly into the chocolate mixture.
  • Mix only until no trace of the dry ingredients remains.
  • Spread a little more than half of the brownie batter evenly into the prepared pan.
  • Put the pan in the refrigerator while you make the peanut butter layer.
  • Keep the remaining brownie batter at room temperature.
  • Peanut Butter Layer:
  • Beat the egg and sugars in a large bowl until light and fluffy. Beat in the vanilla.
  • Using a wooden spoon (or spatula), mix in the peanut butter.
  • Measure the flour, baking powder, salt and sift directly into the peanut butter mixture.
  • Mix until well combined.
  • Remove the brownie batter pan from the refrigerator. Press the peanut butter layer evenly over the brownie batter base. Easiest to do with clean fingers! Return the pan to the refrigerator for 5 minutes. The peanut butter layer will firm slightly.
  • Remove the pan from the refrigerator and spread the remaining brownie batter on top. Toss on the roasted peanuts, if desired.
  • Bake 35-40 minutes or until a toothpick inserted in the center comes out clean or with only crumbs. Cool for at least 1 hour.
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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.