Chocolate Peanut Butter Brownies

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).

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:

1. Sift flour, icing sugar, cocoa powder and baking powder.
2. Melt butter  with chocolate chips, add vanilla and water and stir well.
3. Beat in the egg whites (if the liquid is still hot, temper them so you don’t get scrambled eggs!)
4. Add dry ingredients and stir well.
5. 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.
6. Option to frost with a butter icing, but not necessary as this brownie is very moist and flavourful.