I spent part of Memorial Day Weekend at my Grandma’s lakehouse in Lake Geneva, Wisconsin. A lot of my family was there, so I decided to bake some chocolate peanut butter brownies from a recipe I found here. They were simple to back and turned out well! The batter was pretty thick, so I really had to spread it in the pan. I got a little lazy with appearance, so the top isn’t super smooth and pretty, but taste is more important, right? They tasted good enough that I couldn’t take a picture once they were cut because they were already eaten!
Chocolate Peanut Butter Brownies
1 cup all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large eggs
1/3 cup creamy peanut butter
1/3 cup semisweet chocolate chips
– Preheat oven to 350 degrees. Spray a 8X8″ pan with cooking spray. (I only had a 9X9″ pan, so I used foil to make a smaller pan).
– Combing flour, cocoa, baking powder, baking soda, and salt in a bowl.
– Combine sugars, oil, vanilla, and eggs in a mixing bowl. Beat until combined. Slowly add flour mixture and beat until just blended.
– Mix in peanut butter and chocolate chips by hand.
– Spread batter into prepared pan. Bake for 25-28 minutes, or until toothpick comes out of center with just a few crumbs. Cool on wire rack completely before cutting.
What’s your favorite brownie recipe?