Abbe Pannucci goes in the kitchen to make peanut butter brownies


Peanut Butter Brownies

For the brownies— 1/2 cup butter, 8 ounces semi sweet chocolate, 3/4 cup sugar, 1/4 cup brown sugar, 3 eggs, 1 teaspoon vanilla extract, 1/2 cup + 2 tablespoons flour, 2 tablespoons cocoa powder, 1/4 teaspoon salt
For the PB filling— 3/4 cup creamy peanut butter, 1 cup confectioners’ sugar, 2 teaspoons vanilla extract, 2 tablespoons milk, chocolate chips

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly.Remove from the heat and allow to slightly cool for 10 minutes.
While the chocolate mixture is cooling, make the peanut butter filling. In a medium bowl, beat together the peanut butter, confectioners’ sugar, vanilla, and milk until combined. The mixture will be very thick – like a crumbly cookie dough. Set aside.
Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 9×9 inch square baking pan with aluminum foil, leaving an overhand on all sides. Set aside.
Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Fold in the flour, cocoa powder, and salt.
Pour/spread half of the brownie batter into the prepared baking pan. Take large chunks of the peanut butter filling and flatten with your hands. Place flat pieces in an even layer on top of the brownie layer. Pour/spread the remaining brownie batter on top. Top with the chocolate chips. Using the back of a spatula, gently press the chips into the brownie batter.
Bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan.
Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares.