Elvis Brownies
"I don't know if these were the brownies he had on hand or just a tribute, but people seem to like them"
Original is 8 servings
Ingredients
- FOR PEANUT BUTTER LAYER
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (235.6 g)
- Calories 1170.5
- Total Fat - 88 g
- Saturated Fat - 44.8 g
- Cholesterol - 152.5 mg
- Sodium - 813.3 mg
- Total Carbohydrate - 94.6 g
- Dietary Fiber - 4.8 g
- Sugars - 78.7 g
- Protein - 13.1 g
- Calcium - 53.7 mg
- Iron - 2 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Invert an 8x8 baking pan and mold a piece of foil over the pan.
Step 2
Turn the pan right side up then spray with Pam and line with molded foil, pressing the corners and smoothing evenly.
Step 3
Put the chocolate and butter in a medium saucepan and set over medium-low heat, until the butter and chocolate are melted and smooth, stirring frequently.
Step 4
Remove from the heat and stir in the sugar until it begins to dissolve.
Step 5
Beat in the eggs, after you temper them, then stir in the vanilla extract, flour, salt and chocolate chips until just blended.
Step 6
Spoon half the brownie batter into the pan and smooth evenly.
Step 7
Freeze for 15-20 minutes until the surface is firm.
Step 8
To prepare the P.B. layer, preheat the oven to 350 degrees.
Step 9
In a medium bowl, using an electric mixer, beat the P.B. and butter for 2 minutes until well blended.
Step 10
Gradually beat in the confectioner's sugar and chips.
Step 11
Spoon the mixture evenly over the surface of the brownie layer, smoothing as evenly as possible.
Step 12
Spoon the remaining brownie mixture over the surface of the P.B layer and smooth evenly.
Step 13
Bake for 35-40 minutes until the surface is just puffed.
Step 14
Cool completely on a wire rack.
Step 15
Lift the foil out of pan then move to a work surface, dust with confectioner's sugar before cutting into squares.
Tips
No special items needed.
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