Who can resist fudgy brownies with a peanut butter swirl? I sure can’t, that’s for sure. These brownies (and the peanut butter cookies) totally sabotaged any healthy eating this past week.
I seriously had brownies for breakfast over the weekend… Sigh…
I love the simple recipe to make them. One pot and a baking dish are all that you need to make them. No fancy mixers required. You won’t get a bunch of dishes dirty.
This brownie mix is so versatile. Throw in some walnuts, add some extract, mix in some candies; it’s all good.
I cut up my brownies on the small side. I think I’m not eating as much when I just pop one into my mouth. ha-ha! You can cut these as big or as small as you like. I used about half the pan to make the pie with, so please don’t eat all of the brownies if you are planning on making the peanut butter pudding pie.
If you do happen to eat all of the brownies, I really couldn’t blame you. It’s very easy to whip up another batch.
- 2 cups semi-sweet chocolate chips
- 1 stick butter
- ¾ cup light brown sugar
- ¾ cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup flour
- ½ teaspoon salt
- ½ cup peanut butter
- Preheat the oven to 350℉ and line a 9 x 13 baking dish with foil.
- In a large pot melt the chocolate and butter over low heat. When melted and smooth remove from the heat and whisk to cool for 5 minutes. Whisk in the sugars and then the eggs, one at a time. Finally add in the vanilla, salt and flour. Pour into the baking dish.
- Place the peanut butter into a baggie, snip off a small bit from the corner and then squeeze out four horizontal lines of peanut butter over top. Drag the edge of a knife across the peanut butter to create the swirls.
- Bake for 45 minutes.
- Cut and enjoy with a glass of milk.