Brownie Bottom Peanut Butter Pie Bars

[maybetoday]

BROWNIE BOTTOM PEANUT BUTTER PIE BARS





yield 12 SERVINGS
prep time 35 MINUTES
cook time 20 MINUTES
total time 55 MINUTES




INGREDIENTS

FOR THE BROWNIES:

3 ounces (85g) bittersweet chocolate, roughly chopped

1/4 cup (56g) unsalted butter

1/4 cup (50g) granulated sugar

1/4 cup (50g) firmly packed brown sugar

1 large egg

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup (60g) all-purpose flour

FOR THE PIE FILLING:

8 ounces (226g) cream cheese, at room temperature

1 cup (255g) creamy peanut butter

1 cup (110g) confectioners' sugar, sifted

1/2 teaspoon vanilla extract

3/4 cup (177ml) heavy cream


INSTRUCTIONS


TO MAKE THE BROWNIES:

Preheat oven to 350°F. Grease an 8-inch square baking pan.


Place the chocolate and butter in a microwave-safe bowl. Heat at half power in microwave in 30-second increments until butter has melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.


Combine the sugar, brown sugar, egg, vanilla, and salt. Add the chocolate mixture, mixing until combined. Add the flour, mixing just until combined.

Transfer the batter to the prepared pan and spread evenly. Bake 15 to 20 minutes, or until a pick inserted into the center comes out with moist crumbs. Set the pan on a wire rack and allow to cool completely.


TO MAKE THE PIE FILLING:

Using an electric mixer on medium speed, beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla until thoroughly combined and smooth.


In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Do not overmix.


Pour the filling over the cooled brownies. Refrigerate for about 4 hours, or until set, before serving. Keep refrigerated.


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