Peanut Butter Brownies

By the number of brownie recipes I’ve posted, I think you can tell how much I like brownies. I think, if they were considered nutritious, that’s all I would be eating. Brownies and peanut butter (which is my second drug of choice after chocolate).

I combined the two to make my dream dessert. They’re not as rich as the milk chocolate brownies that tasted like caramel, but they’re incredibly heavenly nonetheless. If you like Reese’s Pieces, than you’ll love this.

 

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Brownie Batter

4 tbsp (60g) of butter

1/3 cup oil

1/3 cup cocoa powder, unsweetened

60 g semisweet chocolate, chopped finely

½ cup + 2 tbsp of boiling water

1 cup brown sugar

1 ¾ cups all-purpose flour

3 eggs

¼ tsp salt

1 tsp baking powder

1 tbsp vanilla extract

½ cup mini chocolate chips

 

  1. Grease the bottom of a square or rectangular baking pan.
  2. Place the butter in a microwave-safe bowl and heat 30 seconds or until melted. Add the boiling water, cocoa powder, and chocolate and allow the mixture to come together.
  3. Whisk in the sugar, oil, and eggs.
  4. Add the flour, baking powder, salt, and vanilla and beat until your mixture is perfectly smooth. Fold in the chocolate chips.
  5. Pour into your prepared baking dish.

 

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Peanut Butter Batter

4 tbsp (60 g) melted butter

120 g organic unsweetened peanut butter, chunky or smooth

½ tsp fleur de sel

1 tbsp vanilla extract

1/3 cup powdered sugar

 

  1. Preheat oven to 350 F or 180 C.
  2. Whisk all the ingredients until smooth.
  3. Pour the batter on top of the brownie batter. Drag a knife through it so that it twines with the chocolate batter.
  4. Bake for 15 to 20 minutes.

 

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