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Peanut Butter Stuffed Brownies Recipe

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This recipe for Peanut Butter Stuffed Brownies, by , is from The Steinke's Guide to Food Goodies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Steinke

Category:
Category:

Ingredients:  
Ingredients:  
Brownie batter:
1/2 cup salted butter
8 oz. coarsely chopped semi-sweet chocolate
3/4 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1 tsp. vanilla extract
1/2 cup + 2 Tbsp. all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/4 tsp. salt

Peanut butter filling:
3/4 cup creamy peanut butter
1 cup powdered sugar
2 tsp. vanilla extract
2 Tbsp. milk
2 Tbsp. each of chocolate chips and peanut butter chips

Directions:
Directions:
Adjust the oven rack to the lower third position and preheat the oven to 350F. Line the bottom and sides of a 9x9-inch square baking pan with aluminum foil, leaving an overhand on all sides. Set aside.

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove from the heat, and pour into a large mixing bowl, and allow to cool slightly for 10 minutes. While the chocolate mixture is cooling, make the peanut butter filling.

In a bowl, beat the peanut butter, powdered sugar, vanilla, and milk together on a medium-high speed until combined. The mixture will be very thick- like a crumbly cookie dough. Set aside.

Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder and salt.

Pour/spread half of the brownie batter into the prepared baking pan. Take large chunks of the peanut butter filling and flatten with your hands. Place flat pieces in an even layer on top of the the brownie layer. Pour/spread the remaining brownie batter on top. Top with the chocolate and peanut butter chips.

Bake for 30-40 minutes or until the brownies begin to pull away from the edges of the pan. The brownies may slightly crack in the center, and that is normal. A toothpick inserted in the center should come out with a few moist crumbs.

Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift out of the pan using the foil overhang. Cut into squares.

Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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