Brownie Topped Peanut Butter Bars Recipe

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4.50 from 2 votes

Brownie Topped Peanut Butter Bars Recipe

Prep Time15

Cook Time35

Cool1

Course: Brownies & Bars, Dessert

Cuisine: American

Servings: -16 large bars

Calories: 636kcal

Author: Andrea

Ingredients

brownie batter

3/4 cup all-purpose flour
1/2 cup Dutch-process cocoa powder
1 cup sugar
8 Tbsp (1 stick) butter room temperature
2 eggs
1/2 tsp baking powder
1/4 tsp espresso powder
1/2 tsp salt
1 tsp vanilla
1/3 cup chocolate chips

peanut butter batter

3/4 cup flour
1 cup sugar
1 cup peanut butter
8 Tbsp (1 stick) butter room temperature
2 eggs
1/4 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/2 cup Reese's peanut butter chips

garnish

1/2 cup Reese's eggs or Reese's Pieces
1/2 cup chocolate chips
1/4 cup mini chocolate chips

Instructions

Preheat oven to 350 degrees. Line a 9×13″ pan with aluminum foil, spray lightly with baking Pam.
Begin with making the brownie batter. In a small saucepan over low heat add butter. Once butter has melted, add sugar. Heat until the mixture becomes glossy but don’t let it bubble. Remove from heat and set aside.
In the bowl of a stand mixer, combine cocoa powder, baking powder, espresso powder, salt, and vanilla. Gradually beat in one egg at a time. When the butter mixture has cooled (give it about 5-7 minutes or so) slowly add to the cocoa-egg mixture. Beat just until combined.
With mixing speed on low, gradually add the flour. When mixture is warm, but not hot (you don’t want to melt the chocolate chips), remove bowl from stand and fold in chocolate chips. Set aside.
In the bowl of a stand mixer, cream butter, peanut butter and sugar (2-3 minutes). Add vanilla, salt and baking powder. Gradually beat in one egg at a time. With mixing speed on low, add four, mix until just combined. Remove bowl from stand and fold in peanut butter chips.
Pour peanut butter batter into the prepared pan. Spread evenly to coat the bottom. Then pour the brownie batter on top, spreading to completely cover the peanut butter layer. Sprinkle with chocolate chips and Reese’s candies.
Place in oven and bake for 35-40 minutes or until the bars are set (they should be nice and crusty on the edges and set in the middle, if you gently shake the pan they should not wiggle). Remove from oven and allow to cool in the pan on top of a wire rack for 45 minutes. Using the foil edges, remove bars from pan and allow to sit for 15 more minutes before cutting.

Notes

Espresso powder can be purchased at Williams-Sonoma, King Arthur Flour or Sur La Table.

Nutrition