The varieties are endless. Chewy, fudgy, cakey, with marshmallows, without nuts, with chocolate pieces, with our without cocoa, recipes abound. Today I’m sharing brownies with peanut butter and praline peanuts. Topped with a peanut butter swirl and sprinkle of peanuts plus chocolate chips these brownies are divine!
Serve with some vanilla ice cream or a scoop of vanilla gelato and your taste buds will dance and be salivating for seconds.
Peanut Butter Brownies
(Canadian Living 2017) Makes approximately 16.
Preheat oven to 325F. Grease 9-inch square baking plan.
1/2 cup butter
1/2 cup crunchy or smooth peanut butter
6 oz. bittersweet chocolate, chopped
1 1/2 cups sugar
4 large eggs
1 cup all-purpose flour
1/2 cup cocoa powder
1/4 tsp baking powder
1/3 cup praline peanuts (or roasted peanuts)
2 tbsp. peanut butter
2 tbsp. praline peanuts (or roasted peanuts)
2 tbsp. chocolate chips
In a small saucepan, stir together butter, peanut butter and chocolate over low heat until mixture is smooth. Remove from heat and let cool slightly.
In large bowl, whisk together sugar with eggs. Whisk in chocolate mixture.
In small bowl, whisk together flour, cocoa powder and baking powder; fold into chocolate mixture until combined. Stir in peanuts. Scrape into prepared pan and spread evenly.
For topping, dollop peanut butter by teaspoonful over top of batter and with a knife tip or skewer, gently swirl to create a marble effect. Sprinkle with peanuts and chocolate chips.
Bake until tooth pick inserted in centre comes out with a few crumbs attached, approximately 30 minutes. Cool completely in pan and cut into squares.