And for those of you who are allergic to peanut butter or just don't care for it; you're in luck! The peanut butter is added to the brownies as a topping, so you can easily skip it and just use the brownie recipe.
Everything you need to know to make these is after the cut!
The ingredients:
- 4 ounces baking chocolate**
- 3/4 cup butter
- 1 3/4 cups sugar
- 3 eggs
- 1 tbsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1 cup flour
- 1/2 cup peanut butter***
- 2 tbsp melted butter***
- 1/3 cup powdered sugar***
- 1 tsp vanilla***
***Used for the peanut butter swirl; optional if you don't want any peanut butter in the brownies!
The tools:
- An oven
- A baking pan (either 9 x 9 or 13 x 9)
- Aluminium foil
- Cooking spray
- A large microwave-safe bowl
- A mixing bowl
- A large spoon
- A butter knife
- A cutting board
- A chef's knife
- A microwave
- Measuring cups
- Measuring spoons
How to make it:
- Preheat your oven to 350 degrees, then take out the baking pan. Line it with foil and then spray the inner surface with cooking spray.
- Chop the baking chocolate into small pieces. Put the chocolate and butter in the microwave-safe bowl. Heat on high power for about 2 to 3 minutes, stirring every 30 seconds. Once the chocolate is smooth and melted, remove from the microwave.
- Stir in the sugar first. Once fully mixed in (it should be kind of shiny and gritty), then add in the eggs, vanilla, and cocoa and mix in well. Finally, add in the flour and mix until fully combined. Spread the batter in your pan once it is fully mixed. (If you're not making the peanut butter swirl, skip the next step.)
- In a separate bowl, add together the peanut butter swirl ingredients and stir well. Drop in large spoonfuls on top of the brownie batter. Using a butter knife, swirl the peanut butter mixture around.
- Bake about 30-33 minutes (it will be done when a toothpick inserted in the center comes out clean), and let cool completely before cutting.
