Double Chocolate Peanut Butter Brownies
Ingredients
- ¾ cup (170 g) salted butter, softened, (12 tablespoons)
- ¾ cup (191 g) creamy peanut butter
- 2 cups (424 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup (43 g) Dutch-process or natural, unsweetened cocoa powder (see note)
- 1 ¾ cups (249 g) all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- 2 cups (340 g) semisweet chocolate chunk or chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum/metal pan and set aside.
- In a large bowl, whip the butter and peanut butter together with an electric mixer until smooth and creamy, 1-2 minutes. Add the sugar and mix well. Add the eggs and vanilla and mix until combined. Stir in the cocoa until the mixture is smooth and no dry streaks remain.
- Add the flour, baking powder and salt. Stir once or twice (there will still be dry spots) and then add the chocolate chunks or chips. Stir until no dry streaks remain; the batter will be thick.
- Spread the batter evenly in the pan.
- Bake for 20-24 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Don't overbake!
- Let the brownies cool completely in the pan. Cut into squares and serve chilled or at room temperature. The baked and cooled brownies freeze well.
Notes
Cocoa: I've only ever used Dutch-processed cocoa powder in this recipe (the Ghirardelli Majestic brand - I've given suggestions for other brands up in the post), but Linda, who gave me the recipe says she uses natural, unsweetened cocoa all the time with great results (and she did win a bake-off after all!). Dutch-process cocoa will give the brownies a deeper, more mellow flavor - but it sounds like either will work!