Layered peanut butter brownies

Just when you thought brownies couldn’t get any better- enter these epic layered peanut butter brownies with their fudgy, whipped and smooth layers to send you on a texture journey of deliciousness. These low sugar brownies are for the decadent sweet tooth’s!

MAKES: 16 brownies

INGREDIENTS 

For the brownie base

1 x Noshu 99% Sugar Free Fudgy Brownie Mix
1 extra large egg
110 g butter (melted)
3 tbsp water

For the peanut butter filling

40 g Noshu 95% Sugar Free White Choc Baking Chips
1 tbsp coconut oil
130 g smooth peanut butter
160 g thickened cream

For the choc top layer

150 g Noshu 95% Sugar Free Milk Chocolate Melts

 

METHOD

Preheat the oven to 170°C (160°C fan forced). Grease and line a 20cm square brownie tin.

MIX

To make the brownie base, combine melted butter with the egg and water in a large mixing bowl. Add contents of the brownie mix sachet to the bowl and mix with a hand whisk or spatula until the brownie batter is smooth and glossy.

Pour batter into your brownie tin.

BAKE

Bake in your preheated oven for 30 minutes, then remove and allow to cool in the tin while you make the peanut butter filling.

PEANUT BUTTER FILLING

Place your White Choc Baking Chips and coconut oil in a small microwave safe bowl. Melt in the microwave on low heat in 20 second increments, stirring in between, until completely melted and smooth. Add your peanut butter and cream, and mix with a hand whisk until fully combined and smooth. Pour this mixture over your brownies and spread evenly to cover. Refrigerate for 1 hour to set.

CHOC TOP LAYER

Place your Milk Chocolate Melts in a small microwave safe bowl. Melt in the microwave on low heat in 20 second increments, stirring in between, until completely melted and smooth. Pour this over your peanut butter layer and spread evenly with a spatula. Refrigerate for at least 2 hours to set before slicing into 16 pieces.

STORE
Store refrigerated in an airtight container for up to 7 days.

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