Email to Cat      

Peanut Butter Brownies

Source of Recipe


From "The Bake Sale Cookbook" by Sally Sampson






List of Ingredients



• 1 ounce cream cheese, room temperature
  
• 3 heaping tablespoons smooth peanut butter
  
• 1 egg yolk, room temperature
  
• 1 Tbsp plus 3/4 cup sugar, divided
  
• 1 Tbsp plus 1/2 cup flour, divided
  
• 5 Tbsp unsalted butter
  
• 5 to 6 ounces semisweet or bittersweet chocolate
  
• 2 whole eggs, room temperature
  
• 1 tsp vanilla extract
  
• 1/2 tsp baking powder
  
• 1/4 tsp kosher salt
  
• 1 cup coarsely chopped peanuts
  






Instructions



1. Preheat oven to 325° F. Lightly grease 8- x 8-inch pan.
   
   
2. Prepare peanut butter layer:
   Place cream cheese and peanut butter in mixing bowl. Beat well until smooth. Add egg yolk, 1 tablespoon of the sugar, and 1 tablespoon of the flour, beating well and scraping down sides of bowl before each addition, and mix until creamy and well incorporated. Set aside.
   
   
3. Prepare brownie layer:
   Place butter and chocolate in a small saucepan over lowest possible heat and cook until almost all of the chocolate has melted. Turn off heat; stir until smooth. Set aside to cool at room temperature.
   
   
4. Place whole eggs and remaining 3/4 cup sugar in mixing bowl and beat until lemon-colored and thick. Add cooled chocolate mixture and mix until well combined. Scrape down sides of bowl; add remaining 1/2 cup flour, the vanilla, baking powder and salt, and mix until well combined. Place half the chocolate mixture in prepared pan, then dollop peanut butter mixture over it (don't worry if it doesn't cover it; it won't). Add remaining chocolate mixture. Take a table knife and gently draw it from right to left, then top to bottom, to make a checkerboard pattern. Do not allow mixture to combine. Sprinkle with peanuts.
   
   
5. Transfer to preheated oven and bake until sides, but not the top, are just beginning to brown, about 25 to 30 minutes. Do not wait until a tester comes out clean; they are overbaked at that point. Set aside to cool about 10 minutes, then cut into 12 to 16 bars, cover and refrigerate.
   
   Makes 12 to 16 bars.