Ingredients
Scale
For the Brownies
- 8 tablespoons (1 stick) unsalted butter
- 2 ounces unsweetened chocolate, coarsely chopped
- 4 ounces semi-sweet chocolate, coarsely chopped
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Topping
- 4 tablespoons unsalted butter, melted
- 1/2 cup powdered sugar
- 3/4 cup smooth peanut butter, I prefer natural peanut butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup strawberry jam
Instructions
- Place a rack in the upper third of the oven and preheat to 325 degrees F. Grease an 8×8-inch baking pan. Line with parchment paper so that it overhangs on two sides and grease the parchment paper as well.
- Boil two inches of water in a medium saucepan. Combine butter, unsweetened chocolate, semi-sweet chocolate in a heat proof bowl and place over the simmering water. Stir until chocolate and butter are melted. Use a pot holder to remove the bowl from the double boiler. Whisk in the sugar and vanilla extract.
- Allow the chocolate mixture to cool slightly then whisk in the eggs, one at a time whisking very well between each addition.
- In a small bowl, whisk together flour, baking powder and salt.
- Fold in the flour mixture into the chocolate mixture until thoroughly combined and spoon into prepared pan.
- To make the Peanut Butter Filling, whisk together melted butter, powdered sugar, peanut butter, salt and vanilla extract until smooth.
- Spoon the peanut butter mixture and the strawberry jam over the top of the brownie batter and use a butter knife to swirl the two together. Bake for about 40 minutes until a skewer inserted in the center comes our mostly clean with just a few moist crumbs.
- Let cool for at least 30 minutes before slicing. Store, wrapped individually at room temperature. These brownies also freeze well!