Peanut butter brownies recipe

Calories
380

Fat
16g

Saturates
4g

Protein
3.1g

Carbs
57g

Sugars
38g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Peanut butter brownies

About

Gooey sticky chunks of delicious for all the family

Ingredients

Method

Preheat the oven to 175°C (unless the box says otherwise).
Make the brownie mixture following the directions on the box and pour the batter into the Copper Chef Bake and Crisp Pan.
Cook until a knife comes out clean but they are still a tad gooey in the middle. Set aside to cool.
Carefully remove the brownies from the Copper Chef Bake and Crisp Pan and spread the peanut butter evenly on top. Place the brownies in the freezer for 60 minutes.
Melt the chocolate chips in the Copper Chef Bake and Crisp Pan. Remove the brownies from the freezer and set them on a steamer tray. Place on top of a wax paper sheet to catch the excess chocolate.
Pour the melted chocolate over the peanut butter and spread with a cake spatula so you have a 1⁄4-inch thick top. Place in the fridge to set. Cut with a warm knife when ready to serve.