Introduction: Peanut Butter Cup/Cream Cheese Brownies
This is my first Instructable so please go gentle on me.
This is one of my favourite things to make, great with a glass of milk, or do what I do, eat one and take the rest to work to butter everyone up for favours.
For our Brownies we're going to need the following
1 1/4 Cup Cocoa
1 Cup Butter
1 1/2 Cup White Sugar
1 Cup Brown Sugar
1 tbsp of Vanilla
1 pkg 250 g cream cheese
1/2 cup Peanut Butter
1/3 Cup Flour or Flour Substitute (Brown Rice Flour gives a great nutty taste, and makes it gluten free)
Add 1 of the eggs, 1/2 Cup Sugar, and all of the peanut butter and cream cheese to a large bowl.
Mix these until well blended, adjust the sugar to your taste, I use all natural peanut butter sometimes so I add the full amount.
The next step will make your life a lot easier, and create a much more polished looking final product.
Take your baking pan of choice, I use an 8x8 Silicon baking pan.
Line this with plastic wrap, then add the peanut butter cream cheese mixture and flatten out, add a layer of plastic wrap on top and flatten out.
Put this in the freezer for an hour or so, just enough for the mixture to set up more firmly.
Put the 1 cup of butter on the stove to melt. I usually just put this on low and let it melt slowly as I start the rest of the brownie mixture.
Take 1 Cup of each, brown and white sugar and add them to the remaining 4 eggs.
Mix these until well blended and any brown sugar lumps have dissipated... unless you're perfect and your brown sugar doesn't have lumps... Mine was a little lumpy.
Start adding the Cocoa to the mixture 1/4 cup at a time.
I find a combination of Folding/Stirring works best here.
As you get to the end you'll notice cocoa stuck to the sides, I usually just spread the mixture on the sides of the bowl and then re-scrape it down to mix it all in before I add the next 1/4 cup.
Once all of the Cocoa is added you can then add the 1/3 cup of flour or flour substitute.
Fold/Stir until well blended.
Optional: You can pass this through a fine mesh strainer if the cocoa is old or has settled in the cannister, but I'll usualy just mix up the cocoa in the jar with a spoon and shake it until it's loose.
Add the vanilla into the butter and then pour that mixture on top of the rest of the batter.
Using a folding/stirring method stir until throughly blended. It should have a nice satiny finish to the batter.
Remove the peanut butter cream cheese from the freezer, depan and set aside.
Pour half of the batter into the baking pan and smooth out.
Peal the top side of the plastic wrap off of the peanut butter.
Flip the mixture over on top of the brownie batter, peal the other side of the plastic wrap off of the Peanut butter and cream cheese.
Spread the remainder of the batter on the top of the Peanut butter and cream cheese.
Bake in an oven set on 300 degrees Fahrenheit for one hour.
Remove from the oven and allow to cool.
Slice how you see fit, or attack them with a spoon.