Chocolate Peanut Butter Brownies
There is no better snack than a rich chocolaty brownie with a glass of cold milk… except maybe a chocolaty peanut buttery brownie. These brownies were inspired by Alice Medrich’s celebrated recipe for Best Cocoa Brownies. They’re fudgy and moist, and pretty much everything a brownie should be. In my humble opinion, the only way to improve on that lovely recipe was to add peanut butter, which adds a nutty complexity.
- Yield:16 brownies
- Prep Time:10 minutes
- Cook Time:30 minutes
- Total Time:40 minutes
Wire cooking rack
For the brownies
8 tablespoons unsalted butter, at room temperature
1 1/4 cups + 2 tablespoons sugar
3/4 cup + 2 tablespoons unsweetened cocoa powder
4 tablespoons Peanut Butter & Co. Peanut Powder - Cocoa
4 tablespoons water
1/4 teaspoon salt
1 teaspoon vanilla
2 large eggs
1/2 cup flour
For the swirl
6 tablespoons Peanut Butter & Co. Peanut Powder - Cocoa
3 tablespoons water
Preheat the oven to 325°F. Line an 8 X 8-inch baking pan with parchment paper so that it hangs over all 4 sides (so you can easily lift the brownies out later).
Add the butter, sugar, cocoa powder, 4 tablespoons Peanut Butter & Co. Peanut Powder - Cocoa, water, and salt to a medium saucepan over medium heat. Whisk continuously until the butter is melted and the mixture is smooth and glossy about 2 minutes. Turn off the heat and cool 5 minutes.
Whisk in the eggs 1 at a time, and then whisk in the flour.
Pour the batter into the prepared pan.
For the swirl, stir together the 4 tablespoons Peanut Butter & Co. Peanut Powder - Cocoa and water in a small bowl.
Dollop the peanut butter on top of the brownie batter and use a wooden pick to swirl it in.
Bake until a wooden pick inserted in the center comes out moist with batter, about 25 to 30 minutes; be careful not to over-bake.
Cool completely on a wire rack before cutting.