Gooey chocolate brownies dolloped with creamy peanut butter filling. Really… Need I say more? Didn’t think so.
I’m going to admit something. And I don’t want you to take it the wrong way or call me inappropriate, even though what I am about to say IS indeed inappropriate.
I am Chocolate and Peanut Butter’s Bitch.
Yep. Put the combination of peanut butter and chocolate in front of me. Go ahead. I guarantee… I WILL weaken. I WILL do as it pleases. I WILL EAT IT. Peanut Butter and Chocolate is my dominatrix, the one who holds the braided peanut butter/chocolate whip. The very one who with every lash of its chocolate dipped whip asks; do you want more?
And so I baked these brownies.
Flow with me, OK?
I took the famous Baked brownie recipe and folded extra chocolate chips into the batter. I dolloped that situation with spoonful after spoonful of smooth peanut butter filling.
I added even more chocolate chips on top. It’s how I live. I baked these brownies in a smaller pan, so they are thick as hell. You’d have no choice but to open hella wide to take a proper bite.
I purposely left these brownies under baked and gooey in the middle. Under baked is my M.O. I make friends that way. And my new friends don’t care if these brownies aren’t pretty. They’re too busy stuffing their mouths, biting into oozing chocolate peanut butter brownies. There’s no time to think about such things.
Two days later those brownies are STILL gooey. Two days later you give these brownies to unsuspecting passerby and they will follow you home. Like a stray puppy.
Two days later I am eating these gooey brownies for breakfast. I can’t resist. I am chocolate and peanut butter’s bitch.
And it knows it…
For the peanut butter filling
- 3 tablespoons Unsalted butter at room temperature
- ½ heaping cup Creamy peanut butter
- ½ cup Confectioners' sugar
- 2 teaspoons Vanilla extract
For the brownies
- 1¼ cup All-purpose flour spooned in measuring cup then leveled
- 1 teaspoon salt
- 2 tablespoons Unsweetened cocoa powder
- 11 ounces about 2 cups semi sweet chocolate chips
- 1 cup (2 sticks Unsalted butter cut into pieces
- 1 cup Granulated sugar
- 1 cup Light brown sugar tightly packed
- 5 Large eggs room temperature
- 2 teaspoons Vanilla extract
- 1 cup semi-sweet chocolate chips*
Make the peanut butter filling:
- In a medium bowl, combine butter, peanut butter, confectioners’ sugar, and vanilla extract. Whisk this situation until completely smooth. Set aside until ready to use.
Bake the brownies:
- Preheat the oven to 350 degrees Fahrenheit. Spray an 8x8 square pan with cooking spray and line the pan with parchment paper leaving a slight overhang.
- To a medium bowl add flour, salt, and cocoa powder. Whisk to combine and set aside.
- In a large bowl set over a small saucepan half filled with simmering water, add the chocolate and butter. Stirring occasionally, allow the butter and chocolate to melt completely. Turn off the heat and remove the bowl from the pot of simmering water. Add the granulated and brown sugars and whisk to completely combine. Set aside and allow the mixture to come to room temperature.
- Add 3 eggs to the chocolate/sugar mixture and whisk until the eggs are combined. Add the remaining eggs (2) and whisk until combined. Stir in the vanilla, but be sure NOT to over whisk at this stage. Otherwise this will change the texture of your brownie.
- Sprinkle the flour mixture over the chocolate mixture and with a rubber spatula, fold until somewhat combined, but you can still see large bits of flour. Add the chocolate chips* and fold until mostly combined. You should still see small bits of four remain in the batter.
- Pour half the batter into the pan and add the peanut butter filling by the spoonful. It doesn’t have to be uniform, just dollop that situation. Pour the remaining batter over the peanut butter filling and smooth with an offset spatula. If you see bits of peanut butter filling, that’s cool.
- Place in the oven and bake for 43-45 minutes, rotating the pan midway through baking. What you’re looking for is the edges to be set, yet the middle to jiggle when the pan is moved. Don’t worry, they will set.
- Remove from the oven and allow the brownies to cool for at least 4-5 hours before cutting. Lift from the pan, cut into squares (large or small) and serve. Note – The brownies will be very gooey. And you’re going to dig that. Serve alone or top that situation with some ice cream.
- Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
- Makes 9 large brownies, 18 smaller brownies
*Note: Mostly for photo purposes I folded half the chocolate chips into the batter and sprinkled half on top of the batter. I won't tell you how to live, but you know... If you're into it, you can do it this way or you can follow the recipe instructions above.
- Brownie recipe adapted from: Brown Eyed Baker