Cocoa Brownies with Peanut Butter Chips
Servings 12
Equipment
- 8 x 8-Inch Baking Pan
- Heat Proof Bowl
- Large skillet
- Wire Cooling Rack
Ingredients
- 10 tbsp unsalted butter
- 1⅓ cup of white sugar
- ¾ cup + 2 tbsp of cocoa powder
- ¼ tsp salt
- ½ tsp vanilla extract
- 2 large eggs
- ½ cup flour
- 1 cup of peanut butter chips
Instructions
- Preheat the oven to 325 degrees. Move the rack to the lower third of the oven. Coat an 8x8-inch baking pan with cooking spray or butter. Line it with parchment paper with the ends hanging over the sides.
- In a large heat-proof bowl, combine the butter, sugar, cocoa, and salt. Set the bowl in a large skillet of water and simmer over medium-low heat. Stir occasionally until the butter is melted and the mixture is hot to the touch. The mixture will look slightly grainy.
- Remove from heat and cool until warm.
- Add vanilla and stir with a wooden spoon.
- Add the eggs one at a time, mixing thoroughly after each one. When the batter looks well blended, smooth, and shiny, slowly add the flour and stir until combined thoroughly, then stir vigorously for 30 strokes.
- Stir in the peanut butter chips.
- Pour into the baking pan and place a few more peanut butter chips on top. Side Note: The batter will be thick.
- Bake the brownies for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely, then lift the ends of the parchment paper and transfer the brownies to a wire cooling rack to cool before slicing and serving. Enjoy.