Recipes
Four-Layer Decadent Peanut Butter Brownies
24 servings
4 hours total (Active 30 minutes)
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Ingredients
- 16 oz cream cheese, softened
- Nonstick aluminum foil
- ¾ cup unsalted butter
- 1 (12-oz) bag semisweet chocolate chips, divided
- ½ cup brown sugar
- ¾ cup sugar, divided
- 2 teaspoons vanilla extract, divided
- 5 large eggs (or 1 ¼ cups egg substitute), divided
- ¾ cup + 1 tablespoon all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon kosher salt
- ⅓ cup creamy peanut butter
- 2 tablespoons sour cream
Steps
- Cut cream cheese into small pieces and place in medium bowl to soften. Preheat oven to 350°F. Line 9-inch deep baking dish with foil. Place butter and 1 ¾ cups chocolate morsels in microwave-safe bowl; microwave on HIGH 1–2 minutes, stirring halfway, or until chocolate is melted. Stir until mixture is smooth.
- Add brown sugar, ½ cup sugar, and 1 teaspoon vanilla to chocolate mixture; stir until blended. Stir in 3 eggs, one at a time, until well blended. Add ¾ cup flour, cocoa powder, and salt; stir until batter just comes together. Set aside.
- Beat cream cheese with electric mixer until smooth. Add peanut butter, remaining ¼ cup sugar, and sour cream; beat until blended. Add remaining 1 tablespoon flour, 2 eggs, and 1 teaspoon vanilla; beat until mixture is smooth.
- Spread one-half of the brownie mixture evenly in baking dish. Spread one-half of the peanut butter mixture over the top. Repeat both layers. Sprinkle with remaining 3 tablespoons chocolate morsels.
- Bake 40–45 minutes until edges are golden and center is set. Let stand 1 hour to cool. Chill 1 ½ hours (or overnight). Remove brownies from pan and cut into bars. Serve.
Amount per 1⁄24 recipe serving: Calories 280, Total Fat 20g, Sat Fat 11g, Trans Fat 0g, Chol 75mg, Sodium 110mg, Total Carb 25g, Fiber 1g, Sugars 19g, Protein 5g, Calc 4%, Vitamin A 10%, Vitamin C 0%, Iron 6%