Peanut Butter Crumble Brownies
Serves: 1, 8x8, pan of brownies
Fudgy brownies with peanut butter in the middle and crumbled over the top!
  • for the Peanut Butter Crumble:
  • ½ cup chunky peanut butter (smooth is fine, too)
  • 4 tablespoons powdered sugar
  • 4 tablespoons flour
  • tiny grating of nutmeg
  • for the Brownie Batter:
  • 6 tablespoons unsalted butter
  • 6 ounces semisweet chocolate chips, or chopped chocolate
  • ¼ cup cocoa powder
  • 1 cup sugar
  • 2 eggs
  • ¾ cup flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ heaping cup of chopped Reese's Peanut Butter Eggs or peanut butter chips
  1. Preheat the oven to 350ºF. Spray a 8x8 inch baking pan with cooking spray and line with parchment, leaving an overhang on 2 sides. Secure the overhang with metal binder clips.
  2. In a bowl, combine the peanut butter powdered sugar, flour, and nutmeg in a bowl. Mix together with a fork until a fairly dry crumble forms. Set aside.
  3. In a heatproof bowl set over a pan of simmering water, combine the butter, chocolate, and cocoa and stir occasionally until melted and smooth. Remove from the heat and allow to cool slightly. When the mixture is still warm, but not super hot, whisk in the sugar, followed by the eggs. After adding the eggs the mixture will be smooth and glossy. Fold in the flour, baking powder, and salt until just combine, then fold in the chopped peanut butter eggs (or peanut butter chips) and spread the batter into the prepared pan. Top the batter evenly with the peanut butter crumble and bake for 28-30 minutes or until a toothpick inserted in the center of the brownie comes out with a few moist crumbs. Remove from the oven and cool on a rack before slicing.
Adapted fromthisrecipe.
Recipe by at