2cupswhite chocolate calletsor chopped white chocolate (See note)
1/2cuppeanut butterI used smooth
1 14oz.can sweetened condensed milk396 grams
Instructions
Brownie
Line a 8x8” or 9x9” pan with parchment paper. I place two sheets of parchment crossed on the bottom of the pan, with the sides hanging, so I can easily remove the brownies from the pan later.
Pre-heat the oven to 350ºF.
In a microwave safe bowl place the chocolate and the butter. If the butter is cold, it helps to chop it.
Melt the chocolate and the butter together by microwaving for 15 second intervals, stirring in between, until the ingredients are a smooth mixture.
You could also place the pan over a double boiler with barely simmering water over medium-low heat and whisk until the chocolate and butter melt together.
Add the brown sugar and granulated sugar to the chocolate/butter mixture.
Whisk until incorporated.
Next, add the eggs, one at a time, ensuring one egg is thoroughly combined before adding the next one.
Add the vanilla and mix to combine.
Lastly add the all-purpose flour, cocoa powder, and salt to the bowl. If the flour and cocoa powder are too lumpy, you may want to sift them before adding to the batter.
Whisk until a smooth mixture has formed.
Pour half of the brownie batter on the bottom of the prepared pan. Use a spatula to spread it all the way to the corners and sides of the pan.
Set the pan aside.
Prepare the Peanut Butter Fudge.
Peanut Butter Fudge
Place the white chocolate, peanut butter, and sweetened condensed milk in a bowl.
Microwave for 15 second intervals, stirring in between, until the ingredients are completely melted together. The fudge will be super thick.
Alternatively, you can also use the double boiler method as I’ve explained above.
Once the fudge mixture is smooth, pour it all on top of the brownie batter that has been spread on the bottom of the baking pan.
Use a spatula to ensure the fudge is evenly distributed.
Pour the remaining brownie batter on top of the fudge.
Use a spatula to make sure the top of the brownie is smooth and evenly distributed.
Bake in the pre-heated oven for about 40 minutes. It might need more baking time, depending on your oven, and the position you placed the oven rack.
You can test for doneness by inserting a toothpick in the brownies, and it the toothpick comes out clean, it’s good to go.
Or you can touch the top of the brownie gently with your finger, if it feels too jiggly, or wet, it needs more baking time.
Continue to check every 5 minutes or so.
Remove from the oven and let it cool down completely before serving.
I like to top my brownies with a touch of sea salt.
Storage
Store in the fridge for up to 4 or 5 days. Let it come to room temperature slightly before serving.
Notes
White chocolate: make sure to use real white chocolate. Most white chocolate chips you see at the store are not actually real white chocolate. Go for the white chocolate baking bars if purchasing at the store, or buy white chocolate callets online by brands such as Callebaut. To be considered white chocolate, it needs to have at least 20% cocoa butter. The white chocolate chips bought at most grocery stores won’t melt properly, they will most likely curdle as you try to heat and melt them.Ad-ins: feel free to add chocolate chips or peanut butter chips to the brownie batter, or even nuts. Go for about 1/3 cup.Alternative butters: Try making these brownies with a different butter, say almond or sunflower seed butter instead of peanut.