My love for peanut butter and chocolate is no secret. These brownies were featured on the cover of Ricardo’s recent mag and they definitely hit the spot for me.
Double the recipe, bake them in a 9 x 13 inch pan and freeze half the batch. Like any good candy bar, they taste amazing straight out of the freezer.
Fudgy Peanut Butter Brownies
- 1 cup flour
- 2 Tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 6 oz. chocolate
- 1 can condensed milk
- 1/3 cup peanut butter (I used the crunchy stuff)
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs
Preheat the oven to 325°F and grease and line an 8-inch square baking pan.
Sift the flour, cocoa, baking powder and salt into a small bowl.
In a microwaveable bowl, melt the chocolate, 1/2 can of the condensed milk, peanut butter and butter. This took about 2 minutes – stir after every 30 seconds. Stir in the brown sugar followed by the eggs.
Using a spatula, fold in the sifted flour. Pour half the brownie batter into the prepared tin and level off. Save the remaining batter for the top layer.
Peanut Butter Filling
- 1/2 cup peanut butter
- 4 oz. white chocolate
- Rest of the condensed milk from above
Place the above ingredients into a microwaveable bowl. Microwave for about 90 seconds stirring every 30 seconds. Once the mixture is uniform and smooth, pour over the first brownie layer. Even out using an offset spatula. Top with the remaining brownie batter and bake for 35-40 minutes.
Cool completely to room temperature and then freeze for 15 minutes before slicing.
Top with caramel sauce and salted peanuts!