Super Peanut Butter Filled Brownies

By MaryEllen

My most-requested dessert recipe. Moist brownie bottom topped with a thick peanut butter filling and topped off with a chocolate glaze. Please watch the brownies carefully and remove from the oven when toothpick comes out with moist crumbs clinging to it. If your toothpick comes out completely clean then they are over baked and you will end up with a "cake-like" brownie. Glass Pyrex baking pans have yielded the best results in my experience. Note: This recipe doubles beautifully! (Note: This IS the doubled recipe)

For a pot luck, servings can be cut into much smaller pieces, as there are usually so many choices that people prefer a small taste so they can try other things. You can probably get at least 36 servings from a pan this size. I have stretched it to 77 and they were a great size when other deserts are available. They are very rich so a smaller size is really better.

Ingredients

• Base
• 4 4 4T 4T unsweetened high quality chocolate (or 4T Cocoa powder and 4T butter)
• 1 1 1 oz semisweet chocolate (1 square) I used 1 oz of chocolate chips.
• 1 1 1 cup unsalted butter
• 4 4 4 eggs
• 2 2 2 cup sugar
• 1 1 1 cup flour
• 1 1 1 tsp kosher salt (eliminate if using salted butter)
• 2 2 2 tsp pure vanilla extract
• Filling
• 3 3 3 cup powdered sugar
• 1 1 1 cup creamy peanut butter
• 1/2 1/2 1/2 cup unsalted butter , softened
• 1/4 1/4 1/4 cup heavy whipping cream
• Glaze
• 2 2 2 oz semisweet baking chocolate
• 2 2 2 Tbs butter or 2 tablespoon margarine
• 18 18
• 350°F Temperature: 350°F
• Cooking Times
• 30 Time: 30 minutes
• 30 Time: 30 minutes
• 1 Time: 1 hour
• Nutrition Facts
• 1/18 Serving size: 1/18 of a recipe (3.2 ounces).
• 2000 daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Tips
• to to foil and/or parchment paper as they seem to stick to the pan despite greasing per reviews.
• Reviews

Preparation

Step 1

1. Preheat oven to 350.

2. In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat, set aside to cool slightly.

3. In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 2 tsp vanilla.

4. Add flour, salt and melted chocolate.

5. Stir to combine.

6. Pour into a 9X13 in Pyrex baking pan, lined with Release foil.

7. Bake at 350 for 25-28 minutes or until brownies test done with toothpick coming clean but with moist crumbs clinging to it.

8. DO NOT OVERBAKE

9. Cool.

10. For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Note: You will get a much taller filling (as pictured) if you whip this with an electric mixture to incorporate lots of air. I think I mixed it for about 3-4 minutes.


11. Slowly add powdered sugar, mixture will be a very crumbly. You'll think you messed up, but it's OK!

12. Blend in cream until mixture is fluffy and reaches desired spreading consistency. You may need to add a bit more cream.

13. Spread over cooled brownies, Cover and chill until firm.

14. For glaze, melt chocolate and butter in saucepan, stir until smooth.

15. Add chocolate mixture to a zip lock bag and seal well. Clip a small corner of the bag and squeeze in a random pattern over the chilled base. If you cover the brownies for transport to an event, take a few plastic straws and cut them in thirds. Stand them up among the cut brownies and cover the platter with plastic wrap. They will keep the plastic from touching the drizzle and messing it up.

16. Chill well before cutting.

17. Let sit at room temperature for 10 -15 minutes before serving.

18. You don't want to serve these ice cold out of the refrigerator.

Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 427.01
Calories From Fat (62%) 266.36
% Daily Value
Total Fat 30.91g 48%
Saturated Fat 15.97g 80%
Cholesterol 95.63mg 32%
Sodium 200.42mg 8%
Potassium 192.8mg 6%
Total Carbohydrates 35.84g 12%
Fiber 2.08g 8%
Sugar 24.17g
Protein 6.96g 14%
Recipe Type: Dessert