These peanut butter brownies are filled to the brim with chocolatey, nutty goodness and encased in an incredible, double-dipped chocolate/peanut butter shell. Just one bite, and you’ll be hooked.
This recipe is fairly simple, adding only a few extra ingredients to your basic brownie recipe. With just an hour of total time, you’ll be able to cook up a quick batch of these crunchy peanut butter brownies without breaking a sweat.
Peanut Butter Brownies
Total Time: 1 hour
Preparation Time: 20 minutes + 15 minutes to harden
Baking Time: 25 minutes
Ingredients for Brownies:
2 cups self-rising flour
½ teaspoon sea salt
1 cup granulated sugar
½ cup brown sugar
½ cup peanut butter (not old-fashioned style)
1 cup softened butter
2 teaspoons vanilla extract
Ingredients for Coating #1:
1 8-ounce tub milk chocolate dipping chocolate (Baker’s Chocolate)
½ tablespoon smooth peanut butter (not old-fashioned style)
Ingredients for Coating #2:
1 cup white chocolate bark
½ cup roughly-chopped, salted, roasted peanuts
Directions for Brownies:
Preheat oven to 350°F.
Line an 8-inch square, glass baking dish with foil and spray with non-stick cooking spray.
Using an electric mixer, add granulated sugar, brown sugar, peanut butter, and butter to a large mixing bowl; beat on high speed until the mixture is fluffy and light in color.
Add eggs and vanilla and blend completely into the mixture.
Add self-rising flour and salt; stir with a wooden spoon until all ingredients are incorporated into a slightly stiff dough.
Scoop the dough into the prepared pan and spread evenly using a rubber spatula.
Place into the preheated oven and bake for 25 minutes. Remove from oven and allow to cool completely.
Cut into 6 pieces.
Follow the directions for melting on the label of the Baker’s Dipping Chocolate, stirring in the peanut butter after the chocolate is totally melted.
According to the Baker’s Dipping Chocolate online instructions at kraftbrands.com, “When microwaved, the chocolate...will retain its shape. Chocolate will continue to melt after being removed from the microwave. If, after stirring for 1 minute, the chocolate is not completely melted, microwave an additional 10 seconds.”
Directions for Coating #1:
Dip the bottom half of each cooled brownie into the melted chocolate, drain slightly, and place on a piece of waxed paper or non-stick aluminum foil, dipped side up. Refrigerate for 5 minutes to set the chocolate.
Next, dip the top of each brownie into the melted chocolate and refrigerate again for 5 minutes, dipped side up.
Repeat this dipping method above for a thick, double-crunch coating.
Directions for Coating #2:
While the chocolate sets on the tops of the brownies, melt white chocolate bark using the same method listed above.
Drizzle tops of brownies with the melted white bark using a fork and a smooth back-and-forth method to create zig-zag designs.
Thickly sprinkle the white chocolate zig-zag with the chopped peanuts. Refrigerate 5 minutes to harden the bark. Lightly shake off excess peanuts.
Repeat as above on the bottom of each brownie. Allow all coatings to harden completely before serving.
Double-dipped, double-crunchy, and double-sized—what more could you ask for in a brownie?