Peanut Butter Brownies

• จำนวนที่เสิร์ฟ: 9 servings
• เวลาทำ: 25 minutes
• เวลารวม: 2 hours 10 minutes

ส่วนผสม

170 g Dark Chocolate (use high quality semi-sweet chocolate eg. Callebaut or Lindt)

170 g Unsalted butter

4 Eggs (at room temperature)

200 g Granulated sugar

150 g Brown sugar

45 g Cocoa powder (unsweetened Dutch processed)

120 g All purpose flour

½ teaspoon Salt

375 g Peanut Butter (unsweetened)

วิธีทำ

Start with the Peanut butter layer

Grab your brownie pan (the same size pan as you will use to bake the brownie), place parchment paper inside the pan, and evenly distribute the peanut butter in the pan. Freeze it for an hour.

Make the brownie

Once your peanut butter layer is well frozen, preheat the oven to 175 C / 350 F (no fan) and prepare a 9-inch / 23 cm brownie tin. Brush the inside of the pan with a tiny bit of oil, and then line the bottom and sides with parchment paper.

Gently melt the butter and the chocolate in a bowl over simmering water over low-medium heat. Alternatively, use your microwave; however, ensure that you don't burn the chocolate.

In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.

Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.

Lastly, sift the dry ingredients (flour, salt, and cocoa powder) into the wet ingredients, and fold the mixture together with a rubber spatula. Do not overmix.

Pour half of the brownie batter into the prepared baking pan and smooth the top with an offset spatula.

Then, grab your frozen peanut butter filling and place it on top of the brownie batter. Finally, evenly distribute the rest of the brownie batter on top of the frozen peanut butter, making sure that you don´t mix the peanut butter layer with the brownie layer (that's why it is important that the peanut butter is well frozen).

Bake

Bake the brownie at 175 C / 350 F for about 45 minutes. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not overbake! The brownie will set further as it cools.

Let the Peanut butter brownie completely cool in the pan before slicing and serving.

Any leftovers can be stored in an airtight container refrigerated for 2-3 days.

ข้อมูลโภชนาการ

• แคลอรี่: 734 kcal
• ไขมันทั้งหมด: 47 g
• ไขมันอิ่มตัว: 20 g
• ไขมันไม่อิ่มตัว: 24 g
• ไขมันทรานส์: 1 g
• คอเลสเตอรอล: 114 mg
• โซเดียม: 348 mg
• คาร์โบไฮเดรตทั้งหมด: 70 g
• ใยอาหาร: 6 g
• น้ำตาลทั้งหมด: 47 g
• โปรตีน: 16 g