Brownies, brownies, brownies.
Rich, fudgy dark chocolate brownies studded with chocolate chips and swirled with creamy, delicious peanut butter, to be exact.
Add a glass of ice cold milk and you’ve got a snack made in heaven!
I have got a serious brownie addiction these days.
Serious. I can’t even count how many pans of brownies I have made in the last few weeks.
The funniest thing is… I don’t even really care about chocolate all that much!
I think that’s partly why I love making brownies. They are so quick and easy to make, incredibly delicious and crowd-pleasing, easily altered, and… I’m not tempted to eat the whole pan in one sitting.
I didn’t say I won’t eat brownies. I definitely will, especially for breakfast with a big mug of hot black coffee!
I’m just happy to share when it comes to my chocolate. Come on over! ;o)
- 3/4 cup dutch processed unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 2/3 cup butter, melted & divided (1/3 cup + 1/3 cup)
- 1/2 cup boiling water
- 2 large eggs
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/3 cups flour
- 2 cups dark chocolate chips
- 1 cup creamy peanut butter
Preheat the oven to 350ºF. Grease a 9x13" baking dish or a 12" cast iron skillet and set aside.
In a large bowl, whisk together the cocoa powder and baking soda until combined. Whisk in 1/3 cup of the melted butter until smooth. Then whisk in the boiling water until thick.
Whisk in the eggs, sugar, vanilla, salt and remaining 1/3 cup melted butter until smooth.
Stir in the flour and chocolate chips until just well combined.
Spread the batter into the prepared pan, dollop all over with spoonfuls of peanut butter and gently swirl them with a butter knife.
Bake for 35-45 minutes, until the top is set and the edges just start to pull away from the pan.