Ghost Curry Peanut Butter Brownies Recipe
16 large brownies
Prep: 15 min.
Cook: 40 min.
For brownie batter:
- 1 cup (2 sticks) plus 1 Tbsp. butter
- 1 cup plus 1 Tbsp. flour
- 1/2 cup Dutch Cocoa Powder
- 1 1/2 cups sugar
- 2 tsp. Ground Ceylon "True" Cinnamon
- 4 eggs
- 1 cup semisweet chocolate chips
For peanut butter filling:
- 4 Tbsp. butter, melted
- 1 Tbsp. Ghost Pepper Curry Powder*
- 1/2 cup confectioners’ sugar
- 3/4 cup smooth peanut butter
- 1/4 tsp. Mayan Sea Salt*
- 1/2 tsp. Pure Mexican Vanilla Extract
*The filling is swirled throughout the brownie batter, so the heat from the Ghost Curry sneaks up on you depending on the bite you get; use less Ghost Curry for a more mild treat. For an extra layer of kick, use Ghost Pepper Salt instead of Mayan sea salt.
For brownie batter: Preheat oven to 325 degrees. Grease a 9x9 baking pan with 1 Tbsp. butter then dust with 1 Tbsp. flour. Melt remaining 1 cup butter over medium heat. Whisk in cocoa powder until combined and smooth then remove from heat. Combine flour, sugar and cinnamon in a large bowl. Stir in melted chocolate mixture then add eggs and mix until smooth. Fold in chocolate chips.
For peanut butter filling: Whisk Ghost Pepper Curry Powder into melted butter. Place mixture in a medium bowl, add remaining ingredients and stir until smooth. Pour two-thirds of the brownie batter into the prepared pan. Spread or drop dollops of the peanut butter filling across the top of the batter. Then pour remaining batter over filling. Use a butter knife to gently swirl the peanut butter filling through the batter. Bake for 30 to 40 minutes until center is set. Let cool completely before cutting into squares to serve.
Inspired by Emeril’s Chocolate Chipotle Brownies and Martha Stewart’s Peanut-Butter Swirl Brownies