Chocolate brownies with peanut butter and jam

Ingredients:

Warp

• 110 g unsalted butter
• 1/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 beaten egg category CO
• 1 packet crushed saltine cookies (40 crackers from regular or whole grain flour)
• 3/4 cup finely chopped roasted peanuts

Filling and glaze

• 1/4 cup grape jam
• 7 tablespoons plus 1 teaspoon softened unsalted butter
• 1/3 cup peanut butter homogeneous consistency
• 1/2 cup powdered sugar
• 110 g chopped semi-sweet chocolate

Preparation:

1. Let's prepare the base: Line a 20x20 cm square baking sheet with foil, allowing it to extend over the edges. Place the butter in a heatproof bowl and set it over a saucepan of simmering water (the bowl should not touch the water). Once the butter has melted, add the sugar and cocoa.
   
   Stir in the eggs and cook, whisking, until the mixture is hot and has the consistency of fudge, 6 minutes. Remove from heat and stir in the crushed saltine cookies and peanuts. Place the crust on a baking sheet and press down. Remove the pan of water.
2. Preparing the filling: Spread a layer of jam on a baking sheet. Freeze for a few minutes. Using a mixer, beat 5 tablespoons plus 1 teaspoon of butter, peanut butter, and powdered sugar until light and fluffy. Spread over the jam layer and return to the freezer while you prepare the glaze.
3. Prepare the glaze: Place the chocolate and the remaining 2 tablespoons (30 g) butter in a heatproof bowl. Place over a double boiler until the chocolate melts. Remove from the heat and stir until smooth. When the mixture has cooled but is still runny, spoon the glaze over the chilled peanut butter layer. Freeze for another 30 minutes.
4. Remove the "pie" from the pan using the ends of the foil. Cut the cooled cake into squares. Serve cold, and store any remaining cakes in the refrigerator.
   
   Flourless Peanut Butter Brownies Recipe - Nanaimo.