Ingredients
For the Peanut Butter Pudding:
2/3 cup sugar (divided)
6 tablespoons cornstarch
2 egg yolks
1 egg
2 cups milk
1 tablespoon butter
1 cup creamy peanut butter
For the Chocolate Brownie:
2 sticks butter
1 cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt
1 cup sugar
½ teaspoon vanilla extract
3 eggs
5 ounces chocolate chips
Instructions
For the Peanut Butter Pudding:
In a bowl, whisk together 1/3 cup sugar, cornstarch, yolks and egg and set aside.
Place the milk, 1/3 cup sugar and butter in a sauce pot and bring to a boil. Temper your liquids into your egg mixture then pour back into your sauce pan.
On medium high heat, continue whisking until pudding thickens and comes to a boil. Add in peanut butter and whisk until smooth. Place in a bowl and chill until cool to the touch.
For the Peanut Butter Brownies:
Preheat oven to 325 degrees. Grease pan and set aside.
Melt butter and set aside.
In a large bowl combine flour, cocoa powder, and salt. Set aside.
In another large bowl, combine the sugar, melted butter, and vanilla extract. Once well
combined, add eggs one at a time mixing between each. Gradually add dry ingredients into wet
ingredients. Stir in chocolate chips.
Pour into greased pan and spread out evenly. Bake for 25 – 30 minutes until a toothpick inserted in the middle comes out clean. Cool thoroughly.
To Serve:
Cut the cooled brownies into small, bite-sized pieces. Put a layer of brownie pieces
into the bottom of a small dessert dish or mason jar and top with peanut butter pudding. Top
with whipped cream and a couple of crumbled brownie pieces.
Notes
Recipe Courtesy of Chef Dwayne Ingraham and Eat Y'all