Yield: 12 brownies
|\N \N||PEANUT BUTTER LAYER|
|1 cup||Smooth peanut butter|
|1 \N||Large egg|
|\N \N||CHOCOLATE LAYER|
|5 tablespoons||Unsalted butter, softened|
|2 \N||Large eggs|
|¼ cup||Cocoa- unsweetened, sifted,|
|5 ounces||Milk chocolate, cut into|
|\N \N||1/4 inch pieces|
Preheat oven to 350 degrees. Line an 8 inch square baking dish with foil so the foil extends 2 inches beyond the sides of the pan.
In a medium bowl beat peanut butter, sugar and egg at medium speed for 1 minute or until just combined. Scrape the mixture into the prepared pan. Using your fingertips, press the peanut butter mixture evenly into the bottom of the pan.
In a medium bowl beat the butter and sugar for 4 minutes at high speed or until light and fluffy. Add the eggs and vanilla and continue beating for 2 minutes or until creamy and smooth. Beat in cocoa and flour until just combined. Stir in chocolate. Scrape the batter into the baking pan and spread it evenly over the peanut butter layer. Bake the brownies for 30-35 minutes until a cake tester comes out clean. Cool the brownies in the pan for at least 1 hour.
Cover and refrigerate for at least 2 hours. Using the foil as a handle, lift the brownies out of the pan. Invert brownies onto a large surface and gently peel off foil. Invert again onto a smooth surface and cut into 12 brownies.