Double-Decker Peanut Butter Brownies

By lihui

16 Person

60 Minutes

0 Calories

These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut oil in place of butter. Top with chocolate chips, chopped pretzels, or any other crunchy snacks you have in the pantry.

Ingredients

Cocoa Layer

Potato chips (optional)
Coconut flakes
Chopped or whole nuts
1/2 cup Chocolate chips
3 tbsp. Cornstarch
1/2 cup Unsweetened cocoa powder
1/2 cup Unsalted butter
3/4 tsp. Kosher salt
1 tsp. Vanilla extract
1/4 cup Light brown sugar
1 cup Granulated sugar
2 Large eggs

Nut Butter Layer

3/4 cup Natural unsweetened creamy peanut butter
1/2 tsp. Vanilla extract
1/2 tsp. Kosher salt
1 cup Light brown sugar
2 Large eggs

Method

01

Make the Nut Butter Layer: Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 2" overhang on 2 sides.
02

Whisk eggs, brown sugar, salt, and vanilla in a medium bowl until well combined. Using a rubber spatula, stir in peanut butter until a smooth, thick batter forms. Scrape into prepared baking dish and spread in an even layer.
03

Using an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until mixture is light, smooth, and doubled in volume, 3–4 minutes. With mixer running on low speed, slowly beat in butter, then add vanilla and salt and beat to combine. Add cocoa powder and cornstarch. Beat on low speed, scraping down sides of bowl as needed, until incorporated. Increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. Pour over nut butter layer and smooth top.
04

Add your choice of toppings or leave top smooth—they’re all good options.
05

Bake brownie until top is puffed, glossy, and starting to crack, and the center is just set (it shouldn’t jiggle when shaken, but the chocolate layer will still be very gooey), 25–30 minutes. Let cool.
06

Remove brownie from pan using parchment overhang, then cut into 16 squares.

Related Tags

Chocolate Recipes

Dessert Recipes

Brownie Recipes

Double-Decker Peanut Butter Brownies

4.1

( By lihui )

01 Information

Grade easy
Serving 16 servings
Prep Time 30 Mins
Cook Time 30 Mins
Total Time 60 Mins

02 Ingredients

Cocoa Layer

Potato chips (optional)

Coconut flakes

Chopped or whole nuts

1/2 cup Chocolate chips

3 tbsp. Cornstarch

1/2 cup Unsweetened cocoa powder

1/2 cup Unsalted butter

3/4 tsp. Kosher salt

1 tsp. Vanilla extract

1/4 cup Light brown sugar

1 cup Granulated sugar

2 Large eggs

Nut Butter Layer

3/4 cup Natural unsweetened creamy peanut butter

1/2 tsp. Vanilla extract

1/2 tsp. Kosher salt

1 cup Light brown sugar

2 Large eggs

03 Method

Step 1

Make the Nut Butter Layer: Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 2" overhang on 2 sides.

Step 2

Whisk eggs, brown sugar, salt, and vanilla in a medium bowl until well combined. Using a rubber spatula, stir in peanut butter until a smooth, thick batter forms. Scrape into prepared baking dish and spread in an even layer.

Step 3

Using an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until mixture is light, smooth, and doubled in volume, 3–4 minutes. With mixer running on low speed, slowly beat in butter, then add vanilla and salt and beat to combine. Add cocoa powder and cornstarch. Beat on low speed, scraping down sides of bowl as needed, until incorporated. Increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. Pour over nut butter layer and smooth top.

Step 4

Add your choice of toppings or leave top smooth—they’re all good options.

Step 5

Bake brownie until top is puffed, glossy, and starting to crack, and the center is just set (it shouldn’t jiggle when shaken, but the chocolate layer will still be very gooey), 25–30 minutes. Let cool.

Step 6

Remove brownie from pan using parchment overhang, then cut into 16 squares.

04 Author