Peanut Butter Brownies

Recipe

Prep: 20 minutes

Cook: 1 hour

Serves: Makes 9 brownies

• 60 grams melted butter (1/4 c)

• 60 grams vegetable oil (1/4 c)

• 3 eggs

• 200 grams sugar (1 c)

• 80 grams cake flour (1/2 c + 3 tbsp)

• 40 grams cocoa powder (1/3 c)

• 1 teaspoon vanilla

• 1 teaspoon salt

• 1/2 bag dark chocolate chips

• 12 mini Reese’s Cups, roughly chopped

• 1/2 cup peanut butter

Preheat the oven to 325. Lightly spray an 8x8 baking dish with cooking spray and line it with parchment paper.

Melt the butter and allow to cool slightly, about 5 minutes.

Meanwhile, combine sugar, flour, cocoa powder and salt.

In a large bowl, whisk together eggs, oil, butter and vanilla.

Sprinkle the dry ingredients over the wet ingredients. Stir until just combined. It’s important to not over-mix. Over mixing will cause bubbles on the top of the brownies as opposed to a crackled crust.

Mix in chocolate chips and Reese’s Cups.

Pour batter into the prepared pan, using a spatula to smooth the top.

Microwave the peanut butter until melted, about 1 minute. Pour over the brownie batter and swirl into the batter with a toothpick.

Bake for 25-30 minutes, or until a toothpick comes out with only a few crumbs attached.

Allow brownies to cool. Lift brownies out of the pan with parchment paper, and place on a cutting board. Cut into 9 squares.

Note: I highly recommend using a food scale to measure ingredients for these.