DAONUTS BUCKEYE BROWNIES
Fudgey brownies with creamy peanut butter layer topped
with dark chocolate, peanut butter glaze.
3 Tb cocoa powder
1/3 cup boiling water
1 oz. unsweetened chocolate, chopped
2 Tb unsalted butter
1/3 oil, grapeseed oil is good
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 ¼ cups sugar
3/4 cup + 2 Tb Daonuts Cake, Cookie, Muffin flour blend
½ tsp salt
Peanut Butter Layer
6 Tb creamy peanut butter
¼ cup unsalted butter
⅛ tsp salt
1 cup + 2 Tb powdered sugar, sifted
1 Tb milk or non-dairy milk
½ tsp vanilla extract
Chocolate Peanut Butter Glaze
¾ cup semi-sweet chocolate chips
3 Tb creamy peanut butter
Preheat oven to 350°. Make a parchment paper sling for your 8 x 8” square pan. Cut paper same width as pan and long enough to drape over edges of pan. Spray oil the pan then fit parchment paper into pan so length of paper hangs over pan edges. One side should be sufficient.
Whisk Daonuts CCM flour and salt in small bowl and set aside.
In a large bowl, whisk cocoa and boiling water together until smooth. Melt butter and unsweetened chocolate in small pan, add oil and combine. Whisk into hot water/cocoa mixture. Mixture will look curdled. Add egg, extra yolk and vanilla extract and whisk until smooth. Whisk in sugar until combined.
Stir the flour mixture into wet ingredients and mix with a rubber spatula until combined.
Scrape batter into prepared pan and bake at 350° for 30 minutes. A toothpick inserted near edge should have only a few crumbs. Cool one hour.
For Peanut Butter Layer
With electric mixer or stand mixer, beat together the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low adding the powdered sugar and milk. Add the vanilla extract then increase the speed to medium-high and beat until smooth and creamy. If necessary, add small bits of milk to get spreadable consistency. Using a spatula, spread the peanut butter mixture in an even layer over the top of the brownies. If needed, spray oil hands and pat/spread out.
For Chocolate Peanut Butter Glaze
Melt together the chocolate chips and peanut butter in small pan on low heat stirring until completely smooth and melted. Pour the mixture over the peanut butter layer and spread evenly with a spatula. Refrigerate for 30 minutes, or until set.
Remove brownies using parchment sling, glide sharp knife along edges without parchment to loosen brownies. Place on cutting board and cut with a sharp knife. Serve cold or room temp.