Indulgent chocolate peanut butter brownies
The combination of chocolate and peanut butter is a hard one to beat. These brownies are fudgy and moist, and pretty much everything a brownie should be, but they get taken to the next level with the addition of chocolate peanut powder, which adds a nutty complexity and richness. Peanut powder is made from roasted peanuts that have been pressed to remove the oil, turning them into a low-fat, high-protein powder. These brownies take just 10 minutes to stir together, and then the oven does the rest for you. To get the cleanest, least-crumbly cut, let these cool completely, but it’s certainly understandable if you want to drive right in.
8 Tbsp, at room temperature
Chocolate peanut butter powder
Unsweetened cocoa powder
2 large egg(s)
- Preheat the oven to 325°F. Line an 8 X 8-inch baking pan with parchment paper so that it hangs over all 4 sides (so you can easily lift the brownies out later).
- Add the butter, sugar, cocoa powder, 4 tbsp powdered peanut butter, water, and salt to a medium saucepan over medium heat. Whisk continuously until the butter is melted and the mixture is smooth and glossy, about 2 minutes. Turn off the heat and cool 5 minutes
- Whisk in the eggs 1 at a time, and then whisk in the flour
- Pour the batter into the prepared pan
- For the swirl, stir together the remaining powdered peanut butter and water in a small bowl
- Dollop the peanut butter on top of the brownie batter and use a wooden pick to swirl it in
- Bake until a wooden pick inserted in the center comes out moist with batter, about 25 to 30 minutes; be careful not to over-bake.
- Cool completely on a wire rack before cutting.