Recipe for multi-layered Peanut Butter and Chocolate Brownies – an absolutely decadent treat!
For the Peanut Butter Cookie layer:
100g butter, softened
140g smooth peanut butter
200g white sugar
1 large egg
5ml vanilla essence
For the Brownie layer:
170g butter, melted and cooled
275g brown sugar
10ml vanilla essence
3 large eggs
pinch of salt
200g chocolate-coated peanuts
Preheat your oven to 160°C. Grease and line a 20 x 20cm square tin with baking paper.
Make the Peanut Butter Cookie layer first. Cream together the butter, peanut butter and sugar with an electric mixer for 4-5 minutes until creamy and smooth. Add the egg and vanilla essence, and beat well.
Gradually add in the flour and mix until the dough just comes together. Press into the prepared tin and level the surface by pushing down with the back of a spoon or the bottom of a drinking glass. Prick the surface of the dough several times with a fork.
Bake for 20-25 minutes or until golden. The edges will be cooked through but it will still be slightly soft in the centre. Set aside to cool for 10 minutes. Set the oven to 180°C.
Next, make the brownie layer. Beat together the cooled melted butter, brown sugar, eggs and vanilla.
In a separate bowl, sift together the flour, cocoa and salt. Fold this into the butter mixture and mix until there are no more streaks of dry ingredients visible.
Sprinkle the chocolate-coated peanuts over the peanut butter cookie layer as evenly as possible. Carefully spread the brownie mixture over the chocolate-coated peanuts. Bake for 40-45 minutes or until the brownie batter is cooked (it will still be a little sticky in the centre, but not liquid!).
Leave to cool completely in the tin then slice the brownies into squares or bars. (You can refrigerate for a few hours to make slicing easier). Serve them as is, or warm with a scoop of ice cream!
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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes