I have a nut allergy. Can I omit the peanut butter?

If you want to make this recipe without peanut butter, you can skip the middle layer. A chocolate crunch brownie still sounds pretty good to me.

How far in advance can I make these brownies?

These brownies will keep well in an airtight container in the fridge for up to 5 days. They also freeze really well! Just cover them in plastic wrap and store them in an airtight container.

How do I slice brownies neatly?

I recommend letting the brownie bars sit at room temperature for 10-15 minutes before slicing. Use a hot knife, not a serrated one, and wipe your knife clean with a paper towel or tea towel after cutting each row. A little bit of oil added to the chocolate layer will help prevent the chocolate from setting too hard, therefore making it easier to slice. Regardless how your slices turn out, they'll still taste AMAZING.

AMAZING Peanut Butter Brownie Bars

Name: Peanut Butter Brownie Bars Recipe
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 115 grams unsalted butter, melted; 200 grams (1 cup) caster sugar or granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1 egg yolk; 40 grams (1/2 cup) cocoa powder, sifted; 35 grams (1/4 cup) plain flour or all purpose flour; 1/4 teaspoon salt; 60 grams (1/4 cup) unsalted butter, softened; 250 grams (1 cup) smooth peanut butter, room temperature; 65 grams (1/2 cup) icing sugar or powdered sugar; 150 grams (1 cup) good quality dark chocolate, pieces; 20 grams (1/2 cup) Rice Bubbles or Rice Krispies; 1 teaspoon vegetable oil or coconut oil, optional

Prep: 150 minutesCook: 30 minutesTotal: 3 hours

Peanut Butter Brownie Bars with a brownie base, creamy peanut butter filling and crispy choc top.

Ingredients

Chocolate brownie

115 grams unsalted butter, melted
200 grams (1 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 egg yolk
40 grams (1/2 cup) cocoa powder, sifted
35 grams (1/4 cup) plain flour or all purpose flour
1/4 teaspoon salt

Peanut butter layer

60 grams (1/4 cup) unsalted butter, softened
250 grams (1 cup) smooth peanut butter, room temperature
65 grams (1/2 cup) icing sugar or powdered sugar

Chocolate crunch

150 grams (1 cup) good quality dark chocolate, pieces
20 grams (1/2 cup) Rice Bubbles or Rice Krispies
1 teaspoon vegetable oil or coconut oil, optional

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Instructions

Chocolate brownie
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking pan with baking or parchment paper, ensuring two sides overhang.
In a large mixing bowl, add melted butter, sugar and vanilla and gently whisk together.
Add the eggs, one at a time, and the egg yolk. Then add cocoa powder, flour and salt. Stir until just combined.
Pour the brownie batter in the prepared pan. Bake brownies for approximately 25-30 minutes. Leave to cool completely. If you’re making the brownie ahead of time, cover and place in the fridge.
Peanut butter layer
To make the peanut butter filling, add butter and peanut butter to a large mixing bowl. Use an electric mixer on medium speed until creamy.
Add sugar and mix again until combined and smooth. Spread peanut butter filling on top of cooled brownie and smooth the top. Pop brownie back into the fridge.
Chocolate crunch
Heat chocolate in the microwave, stirring every 20 seconds, until melted and smooth. Quickly stir through the rice cereal, until it’s completely coated. Add oil, if using.
Pour the chocolate cereal on top of the peanut butter and spread it out as best you can. Place in the fridge (or freezer) for at least 2 hours or until firm.
Use a hot knife to carefully cut into small slices to serve.

Notes

Cocoa powder: You can use natural cocoa powder or Dutch processed cocoa powder for this recipe. Don’t use sweetened cocoa powder or drinking chocolate.

Peanut butter: Use a processed full-fat smooth peanut butter, rather than a natural-style one. Examples include Bega, Skippy’s or Jif.

Vegetable oil or coconut oil: A touch of oil will help create a chocolate top that won’t crack when sliced.

Storage: Keep these bars in an airtight container in the fridge.

Nutrition Information

Serving Size: 1 piece Calories: 253 Sugar: 18.9 g Sodium: 96.7 mg Fat: 16.9 g Carbohydrates: 24.3 g Protein: 4.8 g Cholesterol: 46.6 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: DessertCuisine: American