Brownies ( Chilly Peanut Butter )
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12 Brownies
PEANUT BUTTER LAYER
1 c Smooth peanut butter
1/3 c Sugar
1 Large egg
CHOCOLATE LAYER
1/2 c Flour
5 tb Unsalted butter, softened
3/4 c Sugar
2 Large eggs
1 ts Vanilla
1/4 c Cocoa- unsweetened, sifted,
Alkalized
5 oz Milk chocolate, cut into
1/4 inch pieces
Preheat oven to 350 degrees. Line an 8 inch square baking dish with
foil so the foil extends 2 inches beyond the sides of the pan. In a
medium bowl beat peanut butter, sugar and egg at medium speed for 1
minute or until just combined. Scrape the mixture into the prepared
pan. Using your fingertips, press the peanut butter mixture evenly
into the bottom of the pan. In a medium bowl beat the butter and
sugar for 4 minutes at high speed or until light and fluffy. Add the
eggs and vanilla and continue beating for 2 minutes or until creamy
and smooth. Beat in cocoa and flour until just combined. Stir in
chocolate. Scrape the batter into the baking pan and spread it evenly
over the peanut butter layer. Bake the brownies for 30-35 minutes
until a cake tester comes out clean. Cool the brownies in the pan for
at least 1 hour. Cover and refrigerate for at least 2 hours. Using
the foil as a handle, lift the brownies out of the pan. Invert
brownies onto a large surface and gently peel off foil. Invert again
onto a smooth surface and cut into 12 brownies.
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