I made the peanut butter brownies from The Peanut Butter & Co. Cookbook. While they tasted fantastic, in no way did they look as cute as the pic in the book. So I did the next best thing and salvaged the ugliness by cutting them into hearts with a cookie cutter THEN filling them with softened homemade vanilla ice cream. Oh yeah. That more than saved them it made them about ten times more appealing.
1/2 cup flour
1/4 teaspoon salt
1/2 cup butter
1/2 cup chocolate chips
1 teaspoon vanilla
1 cup brown sugar
2 large eggs
peanut butter brownie top
1/2 cup smooth peanut butter
1/2 cup butter
1/2 cup brown sugar
1 large egg
1/4 cup flour
Preheat the oven to 350 degrees. Prep an 8×8 inch baking pan with parchment, brushed with butter.
In a large bowl, whisk the flour and salt and set aside.
In a medium saucepan over low heat, combine the butter, chocolate chips and vanilla. Stirring until smooth. Remove from the heat and add the brown sugar, stirring until combined.
Cool slightly, then transfer the chocolate to a large bowl and add the eggs, carefully, one at a time, stirring quickly – you do not want to cook the eggs! Fold the dry ingredients in the mixture and pour the batter into the prepped pan.
Now move on to the peanut butter topping. In another medium saucepan over low heat, stir the peanut butter, butter and brown sugar. Stir until smooth. Remove from heat and transfer to a mixing bowl. Again, cool slightly, then add the egg (don’t cook it – keep stirring!!) then fold in the flour.
Pour THAT peanut butter mixture on top of the brownie batter. Bake for 40 minutes, let cool completely.
Once cooled, using a heart shape cutter – cut out hearts in the brownies. You should be able to see a side view of the thick brownie with the peanut butter topping. I had a cutter with a hole in the center, which proved to be best for filling with softened homemade vanilla ice cream. THE BEST.