This Valentines - we opted for simple celebrations with eggless brownies - Chocolate + peanut butter is a match made in heaven if you ask me, and in brownies? Simply incredible. They come together in these decadent, fudgy treats.
Ingredients
1/2 cup chocolate chips
1/3 cup butter
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
1 cup granulated sugar
1/2 cup milk
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Peanut Butter Swirl
1/2 cup creamy peanut butter
1 tablespoon butter, melted
1/3 cup powdered sugar
1/2 teaspoon pure vanilla extract
Method
Preheat oven to 350 F. Lightly grease an 8 by 8 inch baking pan.
In a large microwave safe bowl, add the chocolate chips, butter and cocoa. Melt in the microwave in 30 second increments until mostly melted, and stir well at each interval. It took me 1 minute. It should be completely melted and smooth.
Stir in the vanilla and sugar, then stir in the milk until smooth.
Add the flour, baking powder and salt to the bowl with the chocolate mixture. Stir with a spoon until just combined.
Transfer the batter to the prepared pan, evenly
Prepare peanut butter swirl
In a medium bowl, stir together the peanut butter, melted butter, powdered sugar and vanilla.
Drop spoonful of the peanut butter mixture on top of the brownies, then swirl it with a butter knife.
Bake for 35-40 minutes. Let the brownies cool completely before cutting. You can stick them in the refrigerator to speed up the process. If you cut them immediately they will be very gooey in the middle, but if you let them cool they will be just perfect. Enjoy!
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