Peanut Butter Layered Chocolate Brownies

Peanut Butter Layered Chocolate Brownies

Peanut Butter Filling
1 cup (8 oz) Chunky PB
2/3 cup powdered sugar

Brownies
2.5 ounces (5 tablespoons) butter, in pieces
6 oz. semi-sweet chocolate chips

5.25 ounces (3/4 cup) sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon instant espresso powder
½ teaspoon salt
1.75 ounces (1/3 cup) all-purpose flour

Preheat the oven to 350. Grease a 9x9” pan.

Microwave peanut butter for about 30 seconds, then stir in powdered sugar.

Combine the chopped chocolates in a large microwave-safe bowl microwave on high for 20 seconds. Take it out, stir, and microwave again for 10 seconds. Add the butter and stir until completely melted (you can microwave again if you need to, but don’t burn the chocolate!). Whisk in the sugar, then the eggs one by one, then the vanilla, espresso, salt and finally the flour, whisking only enough to incorporate it.

Pour half into prepared pan, then dollop with the peanut butter, and spread that out. Then pour the rest of the batter on and spread.

Bake on a middle rack for 30 minutes, then rotate and check for done-ness. The brownies will take about 40-50 minutes. Cool the brownies completely, then gingerly lift them out of the pan on the foil.