The marketing company that I work with from time to time recently moved into their new exciting office space and they invited me down for a look. I decided to bring them a baked treat (because that is how I roll) and created this new chewy chocolate peanut butter brownie recipe! I was inspired by your generous reaction to the Chocolate Peanut Butter Bark with Gold Sea Salt that I created, thank you. This is not an overly sweet brownie but it is richly flavoured with chocolate with the classic peanut butter combo. I used natural, chunky PB that isn’t sugared or salted, but feel free to use your traditional grocery store PB and omit the additional sugar and salt that I add in the later part of this recipe. The recipe is loosely based on my Go-To brownie recipe that my dear Mom cut out of the Toronto Star about 20 years ago (click here and here).
Chocolate Peanut Butter Brownies
A KitchenInspirations Original Recipe
Makes about 25 brownies
Ingredients:
- 1 cup all-purpose flour
- 1 cup icing sugar
- 5 tbsp cocoa powder
- 1 tsp baking powder
- 45 g (1 1/2 oz) semi-sweet dark chocolate chips
- 3 tbsp butter
- 1/2 cup water
- 2 tsp vanilla extract
- 2 egg whites
- 1/2 cup natural, chunky peanut butter
- 1/3 cup water
- 1 tbsp icing sugar
- Pinch of salt
Directions:
- Sift flour, icing sugar, cocoa powder and baking powder.
- Melt butter with chocolate chips, add vanilla and water and stir well.
- Beat in the egg whites (if the liquid is still hot, temper them so you don’t get scrambled eggs!)
- Add dry ingredients and stir well.
- Pour into a prepared 9″ x 9″ pan and line the pan with parchment paper, then spray with non-stick baking spray. Bake for 25-40 minutes until firm and cake tester comes out clean.
- Option to frost with a butter icing, but not necessary as this brownie is very moist and flavourful.
Kitcheninspirations 