If you love the taste of peanut butter and chocolate you are going to adore these peanut butter brownies! They are thick, chewy, full of
I love brownies. I used to make a pan almost every weekend, but since that isn’t great for the waistline I’ve started reserving them for special occasions or a fun weekend treat!
I also discovered when I made my first batch of coconut oil brownies how easy it is to make them from scratch! So most of the time now I whip some up with ingredients I have in my pantry instead of from a mix.
These peanut butter brownies are my latest and they are amazing!! I firmly believe that peanut butter and chocolate are one of the best flavor combinations in the world. Chocolate and raspberry is my absolute favorite… maybe those brownies will make an appearance soon!
Here is what you’ll need for these peanut butter brownies-
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Peanut Butter Layer
- 3/4 cup peanut butter
- 2/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
First you’ll want to pre-heat your oven to 350. Grease the bottom of an 8×8 pan, or spray with non stick cooking spray.
Now add in your eggs one at a time, mix until well incorporated.
Add in your flour, cocoa powder, baking soda and salt, mix until smooth.
Now pour your brownie batter into your prepared pan.
Next we’ll make the peanut butter mixture. Blend together your peanut butter and sugar, add in the vanilla and then the egg. Mix until everything is well incorporated.
Drop your peanut butter mixture in spoonfuls onto your brownie mixture and then swirl through with a butter knife.
Now sprinkle the chocolate chips evenly over the top and pop them into the oven for 25-30 minutes.
The last step is most definitely the hardest part… let them cool before eating! (Don’t worry I won’t tell if you dig in while they are still warm! )