I love brownies. Absolutely love them. Typically though, I’m not the biggest fan of homemade brownies. For some reason, boxed brownies always taste better. However, this recipe has changed my mind. Totally easy, totally worth it. Hardly more effort than mixing up a batch of boxed brownies. And so much tastier…
A layer of rich chocolate + a layer of nutty peanut butter + a topping of chocolate chips = absolutely delicious!
Sweet and salty, with crisp edges and a chewy center.
A practically perfect brownie.
And just as a side note… it is so hot and humid here in Indiana that when I stepped out on the porch to take this picture, the plate, chocolate chips, and my camera lens fogged up with condensation from the humidity. Oh. My. Goodness. Crazy. Yuck. And it was 8 pm. I will survive though, because I just ate Cheerios and brownies for dinner. Excellent choice? Yes, I do believe so!
Please make these now. You will be glad.
Triple Chocolate Peanut Butter Brownies
inspired by my cravings and this, this, and this
- 2/3 cup flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon baking powder
- 1/2 cup canola oil
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup chunky peanut butter, microwaved for 15-25 seconds to soften
- 1/4 cup cocoa powder, sifted
- 1 ounce good quality bittersweet chocolate, roughly chopped [I used Ghiradelli 60% Cacao]
- 1/3 cup milk chocolate chips
- cooking spray
Preheat oven to 350 degrees. Grease 8″x8″ pan with cooking spray. Mix flour, sugars, baking powder, oil, eggs, and vanilla with a wooden spoon in a large bowl. Divide batter into two, spooning half into a medium bowl [this should be a little more than 1 cup measured]. In one bowl, add cocoa and bittersweet chocolate. Stir gently to combine. In the other bowl, whisk in peanut butter with a fork. Spoon chocolate batter into prepared pan, and then add peanut butter batter on top. This batter will be a bit thicker, so feel free to use fork to lightly swirl peanut butter batter on top of chocolate batter. Bake for 18 minutes, then sprinkle milk chocolate chips evenly over the surface of the brownies. Bake for an additional 8-12 minutes, or until toothpick inserted in the center comes out clean. Cool at least 10 minutes before cutting… if you can wait that long! 🙂
Cook longer if you are not a fan of gooey brownie center. The middle pieces were definitely not cooked all the way through. We like a combination of gooey and crispy, but not everyone does. If you do cook it longer, top with a piece of foil to prevent the top from burning. That just would make for a sad brownie.