6.17.16
I like that as it get closer and closer to a my first year blogbirthday (it’s one word and that’s that), I am still finding basic things I’ve never made, like brownies. I think this goes back to the fact that one of my epic baking failures before I started Domestic B(i)atch was an attempt at creating salted bourbon brownies that had a batter which was too wet and just wouldn’t bake through. This time around, I’m making it way easier, and you can make this treat with ONE BOWL! No fancy mixer needed!
As a thank you for a coworker who helped me out of a bind, I made his favorite, brownies with peanut butter. This is on the fudgier side of brownies, and I added chocolate chips and a little coffee to the original recipe to up the ante on chocolate goodness. And if you want thicker brownies, I recommend using a 9×9 pan instead of the 9×13 I used.
For the Brownies
Oof, ran out of room to show the flour and had to take this picture at an angle. I know it looks like a ton of ingredients, but it’s mixed in so fast you hardly notice! This picture also shows 1/2 cup of peanut butter but I definitely had a good amount left over so in the recipe I downgraded to only 1/3 cup.
My coworker described these as perfect, no biggie. They’re not too dense, but they’re not cake like and fall apart when you pick them up. And on the side of a glass of milk, or below a nice heaping of vanilla ice cream you cannot go wrong.
It looks like art! Delicious, get-into-my-tummy art.
So rich and chocolaty, can you understand why my coworker helped me out now? I am never ashamed of some bribery or good old job security through baked goods. I may start carrying these brownies around at all times just to coax people into doing my bidding.
Peanut Butter Brownies
Ingredients
- 3/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/3 + 1/3 cup vegetable oil, divided
- 1/2 cup hot water
- 2 cups of sugar
- 2 eggs
- 1 1/3 cup flour
- 1 tsp vanilla
- 1/4 tsp salt
- 1/2 tsp instant coffee
- 1/2 cup chocolate chips
- 1/3 cup peanut butter
Instructions
- Preheat oven to 350 and spray a 9×13 pan with cooking spray, then line with parchment paper and spray again
- In a large bowl, whisk together cocoa powder and baking soda
- Add in 1/3 veggie oil and whisk
- Add instant coffee to hot water to dissolve and add to cocoa powder mixture continuing to whisk
- Add in second 1/3 of veggie oil and then eggs one at a time (once both eggs are whisked in the batter should start to be pretty smooth)
- Add in sugar, then vanilla, salt and flour, whisking in each before adding the next
- Pour in chocolate chips and mix in with spatula until mixed throughout
- Pour batter into prepared pan and spread out evenly with spatula
- Heat peanut butter up in a small sauce pan or microwave until it thins our a bit
- Spoon onto the top of batter and using the tip of a knife swirl throughout the top of batter
- Bake for 30-35 minutes, or until tester comes out of the middle clean
- Allow to cool before removing parchment paper and cutting into pieces
Adapted from Allrecipes
