Streusel topping gives the timeless chocolate-and-peanut butter combo an upgrade in these brownies.
4 (1-oz.) unsweetened chocolate baking squares
3/4 cup butter
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
3 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup all-purpose flour
2 tablespoons light brown sugar
2 tablespoons granulated sugar
1/3 cup chunky peanut butter
2 tablespoons melted butter
1/8 teaspoon salt
How to Make It
Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
Microwave chocolate squares and 3/4 cup butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 1 1/2 cups granulated and 1/2 cup brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in 1 cup flour, vanilla, and 1/8 teaspoon salt.
Pour mixture into prepared pan.
Stir together 1/2 cup flour, 2 Tbsp. brown sugar, 2 Tbsp. granulated sugar, peanut butter, 2 Tbsp. melted butter, and 1/8 tsp. salt until blended and crumbly. Sprinkle peanut butter mixture over batter.
Bake at 350° for 50 to 54 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.
The kids and the kid in you will love this recipe. This wonderful brownie recipe has interesting texure and flavor layering. The cake is chewy without being sticky. The crunchy streusel on top is perfect with this brownie recipe. They had other mix-ins and toppers in this article in Southern Living, so look those up as well.
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