Football Peanut Butter Brownies
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsweetened Dutch cocoa powder
- 1 1/2 cups Domino® Granulated Sugar
- 1/2 cup Domino® Light Brown Sugar, packed
- 3/4 cup canola oil
- 3 eggs, at room temperature, lightly beaten
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso powder
- 1 cup smooth peanut butter, warmed
- 1/2 cup Domino® Confectioners Sugar
- 2 to 3 tablespoons water
Preheat oven to 350° F.
Butter the sides and bottom of a 9 x 13-inch baking pan. Line pan with parchment paper. Allow parchment paper to hang over the edges of the pan to easily remove brownies for cutting.
In a medium bowl, sift flour, salt and cocoa powder together; set aside.
Mix sugars and oil together. Add eggs, vanilla and espresso powder. Mix until creamy. Stir in flour mixture until just blended.
Heat one cup of smooth peanut butter in microwave on high power for 45 seconds.
Spread 1/2 of the brownie batter into the pan to cover the bottom. Pour heated peanut butter onto the first layer of brownie batter and spread to cover brownie batter. Pour on the remaining brownie batter and spread to cover peanut butter layer.
Bake 20-25 minutes. Brownies are done when a toothpick inserted into the center of the brownies comes out clean. Let brownies cool completely. Lift out of the pan using the overhanging parchment paper. Cut into football shapes with a football-shaped cutter.
In a large bowl, stir sugar and water well to make a thick glaze.
Fill a piping bag with glaze. Cut tip and pipe football laces onto the top of each brownie. Allow glaze to harden before serving. Makes 1/4 cup glaze.
Spray measuring cup with cooking spray and the peanut butter will slide right out.