An OUTSTANDING recipe for peanut butter and chocolate to come together in a dense, cakey delight.
Naturally, as with most dense breads, these brownies are WAY BETTER the next day. Unfortunately, there weren’t many leftover to enjoy. So, if you’re planning to make these ahead of time, HIDE THEM!!!
HERE’S ALL IT TAKES
- 2/3 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup softened butter
- 2 tablespoon milk
- 2 eggs
- 3/4 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup creamy peanut butter
- 1/3 cup peanut butter chips
- 1 cup semi-sweet chocolate chips, melted OR 1/3 cup cocoa powder
Heat oven to 350ºF. Line a square 8X8 inch brownie pan with parchment paper and spray with nonstick cooking spray. Be sure to leave enough paper overlapping on the sides to be able to lift out cooled brownies.
Melt the semi-sweet chocolate chips in the microwave on 70% power for 1 minute. Stir until practically smooth. If it’s very lumpy, go another 20 seconds at 70% power. A few lumps won’t hurt anything.
(IF YOU DON’T HAVE CHOCOLATE CHIPS, stir in 1/3 cup cocoa powder after you divide the batter in half.)
Beat sugars, butter, milk and eggs in large bowl with electric mixer on medium speed. Stir in flour, baking powder and salt.
Divide batter in half, a little over a cup each half. Stir in peanut butter and peanut butter chips into one half. Stir in melted chocolate chips or 1/3 cup cocoa powder into the remaining half.
Use a 2 inch scooper to scoop chocolate batter into pan in a checkerboard pattern. Scoop peanut butter batter between the mounds of chocolate batter.
Swirl through batters with a knife or spreader for marbled design. Don’t worry about the top of the batter being uneven, it will level off when the brownies bake.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut them as big or small as you like.
FOR THE VISUAL LEARNERS
Don’t forget a glass of milk or a cup of hot tea to wash these down.
Mmm MMM! They are good!