Fudgy Buckeye Brownies
Fudgey cocoa brownies beneath a layer of creamy peanut butter fudge and a cracking dark chocolate shell!
Ingredients
Brownie Base:
Peanut Butter Layer:
- 3 tablespoon 45g cream cheese), softened
- 2 tablespoon 28g unsalted butter
- ¼ cup 30g icing sugar, sifted
- ¼ teaspoon pure vanilla extract
- ½ cup 120ml smooth peanut butter
- 2 oz 56g pure white chocolate, melted
- 1 tablespoon 15ml milk
Chocolate Topping:
- 3 ½ oz 100g dark chocolate
- 2 teaspoon 10g coconut oil
- sea salt flakes for topping
Instructions
- Preheat oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, leaving a 2-inch overhang at all sides.
- Prepare the Better Than Box Mix Chewy Chocolate Brownies according to the recipe and bake as directed. Let cool completely.
- For the peanut butter layer, beat soft cream cheese with butter until smooth. Beat in icing sugar until pale and fluffy, then mix in vanilla and peanut butter. Mix in melted white chocolate. It will stiffen up. Stir in milk to loosen it to a spreading consistency.
- Spread the peanut butter mixture evenly over the cooled brownie base. Refrigerate for about 30 minutes.
- For the topping, combine chopped chocolate with coconut oil in a heatproof bowl and melt in the microwave on high power in 20 second bursts until smooth and glossy. Or, you can melt over the stove on medium-low heat. Pour it over the chilled peanut butter layer, sprinkle with sea salt flakes and let set.
