These Double Peanut Butter Brownies are rich and chewy, sweet and salty in every single bite, loaded with peanut butter chips and peanut butter drizzle.
SoCal welcomes Spring with some cloudy weather. But fear not, these Double Peanut Butter Brownies will have your house warmed up and smelling like paradise in no time. These brownies are extremely chewy, rich and loaded with peanut butter in two forms: peanut butter chips and peanut butter drizzle. The peanut butter drizzle wasn’t originally part of my plan for this recipe. The mister suggested it, and the simple drizzle unquestionably elevated this brownie to a whole new level of peanut buttery!
I can’t explain to you how excited I am about these Double Peanut Butter Brownies. I’m trying hard to refrain from typing in all CAPS and using exclamation point excessively. Part of the reason is because they are so freaken photogenic. One of the most photogenic food I’ve ever made, I love it so so so much! It took me all but 10 minutes to take these photographs. While some other food could take an hour plus, and I could still be unhappy about the photos. I’m not trying to pat myself on the back, maybe just a little bit though I think fellow bloggers understand what I’m trying to convey.
And of course, they are more than just photogenic, they are also rich and chewy, sweet and salty in every single bite. Did I mention they are made from whole wheat flour? And they require no fancy equipment to make. If for some reason, you are not a fan of peanut butter, you are a rare species; you can always make my Whole Wheat Brownies instead. They are made the exact same way sans peanut butter. Whichever brownie path you decide to go down, I believe and hope you will enjoy them greatly!
Double Peanut Butter Brownies Recipe
- 3/4 cup + 2 tablespoon whole wheat flour
- 1/2 teaspoon kosher salt
- 1/2 cup chocolate chip (semi-sweet or others)
- 1/2 cup peanut butter chip
- 2 tablespoon + 2 teaspoon cocoa powder
- 1/4 cup + 1 tablespoon boiling water
- 1 oz of semi-sweet chocolate chip
- 1/4 cup + 1 tablespoon vegetable oil
- 1 oz unsalted butter - melted
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup + 3 tablespoon granulated sugar
- 1/4 cup creamy peanut butter
- Extra peanut butter chips
- Preheat oven to 350°F.
- Line an 8”x8” square baking pan with two strips of parchment paper in a cross pattern, leaving excess hanging out on all four sides. This will allow for easy removal of the brownie after baking.
- In a small mixing bowl, add flour, salt, chocolate chips and peanut butter chips, mix with a spatula and set aside.
- Melt butter in a small bowl in the microwave for 30 seconds.
- In a large heat proof bowl, add cocoa powder and boiling water, whisk until cocoa powder dissolves.
- Add 1 oz of semisweet chocolate chip to the hot cocoa powder mixture and whisk until chocolate chips melted creating a smooth chocolate mixture.
- Add oil and melted butter and whisk until combine.
- Add egg, egg yolk and vanilla and whisk until smooth.
- Add sugar and whisk until completely incorporated.
- Now add the flour and chips mixture set aside earlier, fold using a spatula until just combined. The batter does not need to be smooth, avoid overmixing.
- Pour mixture into the prepared baking pan. Bake for 40 minutes.
- Remove from oven and allow the entire pan to cool on a wire rack.
- When cool enough to touch, lift the entire brownie out of the pan by lifting the parchment paper ends. Cut into 9 square portions with a serrated knife.
- To prepare the peanut butter glaze, melt 1/4 cup of creamy peanut butter in a bowl for 30 seconds in the microwave.
- Sprinkle a few peanut butter chips over each brownie portion and generously drizzle the melted peanut butter over the top using a small spoon.
2. I used mini semi-sweet chocolate chip in the flour mixture, but you can substitute regular size semi-sweet chips, milk chocolate chip for a sweeter taste or bittersweet chips for the opposite effect.
3. Store brownies in an airtight container on the counter for up to 5 days.