Peanut Butter Stuffed Brownies!!!!

The mother of all Brownies!!! Because of the peanut butter in the middle, these stay very moist and fudgey. I thought about adding chocolate chips to the batter, but I am so glad I didn’t.  recipe after the break...

Ingredients:

1 cup flour
2 tablespoons double dutch cocoa powder
1 teaspoon instant espresso
2 sticks butter
6 oz (2 bars) scharffen berger extra dark 82% chocolate, chopped
4 large eggs
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt

For the Peanut Butter Filling:
3/4 cups peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

Directions:

Preheat oven to 325°F. Grease individual square cake pan (or pan of choice).

In a small bowl, mix together flour, cocoa powder and instant espresso. Set aside.

In a double boiler, melt the butter and chopped chocolate. Let it melt over medium heat, stirring frequently until it is completely melted. Remove from heat and set aside for about 10 minutes to cool.

While chocolate is cooling, beat together peanut butter, powdered sugar, vanilla extract and milk in a stand mixer. Roll 1 tablespoon worth of peanut butter mixture into balls and flatten with hands into a 2 inch disk. Set aside.

In a large bowl, whisk the eggs, both sugars, vanilla and salt until smooth. Whisk in the cooled chocolate into the egg mixture, until combined. Beat in the flour in two additions, stirring until there are no large lumps left.

Fill each square half way with batter. Place a peanut butter disk in the center and cover the top with a little additional batter. Do not fill past 3/4 full.

Bake for 25-28 minutes, or until centers are set. Let cool for 15 minutes and then transfer to a cookie tray to cool completely. Store in an airtight container for up to 3 days.

yields: 16


original recipe by the novice chef
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