triple layer peanut butter brownies

SERIOUSLY. do i even need to explain why these are amazing? because they are. AHmazing. and so easy! so what are you waiting for? make. them. now.

meanwhile, as you’re weighing whether or not to run to the store right this second in your sweats to grab that missing ingredient, or take the five extra minutes to throw on a pair of jeans (just go in the sweats!)…i’ll expound on why these brownies are MAGICAL.

gooey creamy melty peanut buttery goodness layered between chewy fudgey brownie and crispy crunchy dark chocolate…need i say more? i guarantee you will want to eat the whole pan by yourself.  if you take these to a party, it might be best to save yourself a few because there won’t be any left for that midnight snack  😉

Processed with VSCO with a6 preset

triple layer peanut butter brownies original recipe by melissa slate

for the brownie layer:

  • ¾ cup butter, melted (170 g)
  • 1+½ cup sugar (320 g)
  • 2 teaspoon vanilla
  • 3 eggs
  • ¾ cup all-purpose flour (100 g)
  • ½ cup cocoa powder (70 g)
  • ½ teaspoon baking powder
  • a pinch of salt

for the peanut butter layer:

  • 1 1/2 c (340 g) creamy peanut butter
  • 1/2 c (1 stick/113 g) butter, softened
  • 1-2 c (125-250 g) powdered sugar

for the  crunchy chocolate layer:

  • 1 1/2 c chocolate chips (i like guittard dark chocolate!)
  • 2 T butter or coconut oil softened, 1-2 T more as needed.

preheat oven to 350 deg F (180 c).

1. grease a 9 x 13″ square pan and line with parchment. make sure the parchment goes all the way up the sides, using more than one piece if necessary.

2. make the brownies. beat the eggs with the sugar. then and add the vanilla, flour, cocoa, baking powder and melted butter, mixing until incorporated. a few lumps are fine!

3. pour into the prepared pan, spreading into an even layer and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 18-20 minutes. it’s important not to over bake these so they stay nice and soft! allow to cool on a wire rack while making the peanut butter layer!

4. to make the peanut butter layer, using an electric mixer, blend butter, peanut butter & vanilla in a large bowl on medium speed (or pulse in the bowl of a food processor) until well blended.

5. add powdered sugar 1/2 cup at a time, mixing/pulsing until the mixture is soft, fluffy, spreadable, but not too stiff. if your peanut butter is on the runny side, you’ll need closer to 2 cups, less for thicker peanut butter. set aside (at room temp) until the brownies are cool.

6. once brownies are cool, spread peanut butter mixture over the brownies with an offset spatula. i find that a metal cake spatula works the best! make sure the it’s even from edges to center.

7. now make the chocolate layer! melt the chocolate chips over low heat in a heavy bottomed saucepan or a double boiler. sometimes when i’m feeling lazy i use the microwave at 50% power for 30 second increments until melted. but the stovetop is best to avoid burning your tasty morsels!

8. once the chocolate is melted, add the butter/coconut oil a tablespoon at a time and stir until the chocolate is smooth and glossy. then, using the same spatula, which you’ve wiped off, spread the melted chocolate over the peanut butter, ensuring that it’s smooth and even all the way to the edges.

9. chill at least two hours (ugh, i know!) prior to slicing into squares and serving. i find that removing the brownies from the pan by lifting out the parchment and cutting on an even surface works the best. if the brownies are REALLY cold, the chocolate layer will crack when slicing 😦 to prevent this, score the surface of the chocolate lightly with your knife prior to cutting. store refrigerated (or frozen) and allow to return to room temperature before eating for best experience.

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