A rich brownie with a dense, creamy peanut butter filling.
Ingredients
Brownies:
1 cup all purpose flour
2 Tbsp cocoa powder
1 tsp baking powder
6 oz dark or semi-sweet chocolate, chopped
½ cup butter
⅓ cup peanut butter
1 can sweetened condensed milk, divided
¾ cup lightly packed brown sugar
2 large eggs
PEANUT BUTTER FILLING:
4 oz white chocolate, chopped (I used salted caramel chips since I didn't have white chocolate, and honestly couldn't taste them at all)
½ cup peanut butter
TOPPING (optional)
Salted caramel sauce
Crushed salted peanuts
Instructions
Preheat oven to 325 degrees F. Grease an 8" or 9" square pan and line with parchment paper, letting paper overhang two sides for easy removal later.
In medium bowl, whisk together flour, cocoa, and baking powder.
In another medium bowl, combine chopped chocolate, butter, peanut butter and ½ cup of the sweetened condensed milk. Microwave for 45-60 seconds and stir until smooth.
Whisk brown sugar and eggs into chocolate mixture, then add flour mixture and stir until combined.
Pour half the batter into the prepared dish and spread evenly.
For peanut butter filling, melt together white chocolate, additional peanut butter, and remaining sweetened condensed milk. Stir until smooth, then pour over brownie layer in pan.
Top with remaining brownie batter.
Bake for 38-40 minutes, until a toothpick inserted in the center comes out with only a few crumbs. Let cool completely before lifting out of pan onto cutting board and cutting into squares. For clean cuts, it can be helpful to refrigerate the brownies for half an hour once cool.
Serve with caramel sauce and peanuts, if desired, or a scoop of vanilla ice cream.
Store in an airtight container in the fridge for a week, or freeze for longer storage.
Recipe by Hidden Ponies at https://hiddenponies.com/2018/02/ricardos-peanut-butter-brownies/