Double Peanut Butter Brownies
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5 from 1 vote

Double Peanut Butter Brownies

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.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 402kcal
Author: Trang

Ingredients

  • 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

For toppings:

  • 1/4 cup creamy peanut butter
  • Extra peanut butter chips

Instructions

  • 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.

Notes

1. Using whole wheat flour will create an extra chewy brownie which I like. But you can substitute the same amount of all-purpose flour or white whole wheat flour in this recipe.
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.

Nutrition

Serving: 92g | Calories: 402kcal