Pb & J Brownie Recipe

Prepare

Preheat the oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal; lightly butter the parchment.

Melt chocolate and butter

In a heatproof bowl set over a simmering saucepan of water (double boiler) or in short bursts in the microwave, melt the chopped bittersweet chocolate with the butter until smooth. Stir frequently and remove from heat to cool slightly (about 5 minutes).

Mix wet ingredients

Whisk the eggs and granulated sugar in a large bowl until combined. Stir in the slightly cooled chocolate-butter mixture and vanilla extract until smooth.

Combine dry & bake

Sift together the flour, cocoa powder and salt. Fold the dry ingredients into the chocolate mixture gently until just combined (do not overmix). Pour the batter into the prepared pan, smoothing the top. Bake for 22–28 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs (not wet batter). Remove from oven and let cool in pan on a rack for 15 minutes, then leave to cool completely while you prepare the mousses. Keep the brownie in the pan — you'll layer mousse on top.

Bloom gelatin (optional)

If using gelatin to stabilize the mousses, sprinkle the gelatin over the cold water and let sit 5 minutes to bloom. Warm gently until liquefied (do not boil). Set aside.

Prepare peanut butter mousse

In a medium bowl, beat the softened cream cheese until smooth and lump-free. Add the peanut butter and confectioners' sugar, and beat until well combined and creamy. In a chilled bowl, whip 120 ml of the heavy cream to soft peaks. Fold the whipped cream into the peanut butter mixture gently until homogenous. If using gelatin, whisk a tablespoon of the peanut butter mixture into the warmed gelatin to temper, then fold that back in for extra stability.

Assemble first mousse layer

Spread the peanut butter mousse evenly over the cooled brownie base in the pan, smoothing with an offset spatula to an even layer about 1–1.2 cm thick. Chill in the refrigerator for 20–30 minutes to set slightly.

Prepare chocolate mousse

Melt the 100 g bittersweet chocolate in a double boiler or microwave and let cool slightly. In a chilled bowl, whip the remaining 120 ml heavy cream to soft peaks. Optionally sift in 10 g cocoa powder with a small pinch of salt to intensify chocolate flavor. Fold the melted, slightly cooled chocolate into the whipped cream gently until smooth and airy. If using gelatin, temper and fold in as above for stability.

Assemble chocolate mousse layer

Gently spread the chocolate mousse over the chilled peanut butter mousse to create the second mousse layer, smoothing the top. Return to the refrigerator and chill at least 2 hours (preferably 3–4) for full set. For quicker serving, 1 hour will give a soft set but may be less stable when cutting.

Make coulis

Combine raspberries, granulated sugar and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and sugar dissolves, about 6–8 minutes. If mixture becomes too thick, add up to 15 ml water. Remove from heat and let cool slightly.

Strain & season

Pass the raspberry mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible and discard seeds. Taste and add a pinch of salt to brighten flavors. Chill the coulis until ready to plate.

Finish & serve

When the mousse layers are fully chilled and set, lift the entire brownie slab from the pan using the parchment overhang and place on a cutting board. Using a hot, dry knife (wipe between cuts), slice into 9 squares. To plate, spoon a pool of raspberry coulis onto each plate, place a brownie square on top or slightly over the coulis, and drizzle additional coulis if desired. Garnish each serving with a few fresh raspberries and a sprinkle of crushed peanuts. Serve chilled or at cool room temperature. Store leftovers refrigerated for up to 3 days.