Double-decker peanut butter brownies for a delicious treat

Ingredients for Double-decker peanut butter brownies

• 4 large eggs

• 200 g light brown sugar, packed

• 2.5 ml kosher salt

• 2.5 ml vanilla extract

• 180 g natural unsweetened creamy peanut butter or almond butter

• 200 g granulated sugar

• 50 g light brown sugar, packed

• 5 ml vanilla extract

• 3.5 ml kosher salt

• 115 g unsalted butter or virgin coconut oil, melted

• 50 g unsweetened cocoa powder

• 45 g cornflour

• 120 g chocolate chips

• chopped or whole nuts (optional)

• coconut flakes (optional)

• crushed pretzels (optional)

• potato chips (optional)

How to make Double-decker peanut butter brownies

1. Preheat the oven to 180°C (fan 160°C). Line an 20cm x 20cm baking dish with two overlapping pieces of baking parchment, leaving at least a 5cm overhang on two sides.

2. In a medium bowl, whisk together the eggs, brown sugar, salt, and vanilla until well combined. Fold in the peanut butter using a rubber spatula until a smooth, thick batter forms. Scrape the mixture into the prepared baking dish and spread it into an even layer.

3. In a large bowl, using an electric mixer or a stand mixer fitted with the whisk attachment, beat the eggs, granulated sugar, and brown sugar on medium-high speed until the mixture is light, smooth, and doubled in volume, about 3–4 minutes.

4. With the mixer running on low speed, gradually beat in the melted butter, followed by the vanilla and salt, mixing until combined.

5. Add the cocoa powder and cornstarch, then beat on low speed, scraping down the sides of the bowl as needed, until fully incorporated. Increase the speed to medium-high and beat until the mixture is thick and holds its shape, about 30 seconds.

6. Pour the chocolate mixture over the peanut butter layer and smooth the top with a spatula.

7. Add your choice of toppings or leave the top smooth; both are excellent options.

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

9. Allow the brownie to cool in the dish.

10. Once cooled, use the parchment overhang to lift the brownie out of the pan, then cut into 16 squares.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.