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Elvis' Fudgy Peanut Butter Brownies




Source of Recipe


Internet


List of Ingredients




6 ounces (6 squares) unsweetened chocolate
1 cup (2 sticks) butter
2 cups sugar
2 tsp vanilla extract
1/2 cup all purpose flour
1/4 tsp salt
1 cup (6 ounces) semisweet chocolate chips

Peanut Butter Layer

1-1/2 cups peanut butter smooth or chunky
1/2 cup (1 stick) butter softened
1/2 cup confectioner's sugar, plus extra for dusting
1 cup (6 ounces) peanut butter flavor or white chocolate chips

Recipe



Invert an 8x8 baking pan and mold a piece of foil over the pan. Turn the pan right side up and line with molded foil, pressing the corners and smoothing evenly
Put the chocolate and butter in a medium saucepan and set over medium-low heat, until the butter and chocolate are melted and smooth, stirring frequently
Remove from the heat and stir in the sugar until it begins to dissolve
Beat in the eggs then stir in the vanilla extract, flour, salt and chocolate chips until just blended
Spoon half the brownie batter into the pan and smooth evenly
Freeze for 15-20 minutes until the surface is firm
To prepare the P.B. layer, preheat the oven to 350 degrees. In a medium bowl, using an electric mixer, beat the P.B. and butter for 2 minutes until well blended
Gradually beat in the confectioner's sugar and chips
Spoon the mixture evenly over the surface of the brownie layer, smoothing as evenly as possible
Spoon the remaining brownie mixture over the surface of the P.B layer and smooth evenly
Bake for 35-40 minutes until the surface is just puffed
Cool completely on a wire rack
Lift the foil out of pan, move to work surface, dust with confectioner's sugar before cutting into squares