Is there such a thing as too many words in a title if all those words are good ones? I think not. Let’s get into it:
If you don’t want these gluten free just sub in the same amount of regular flour.
If you don’t want peanut butter in these…you’re insane. But you could do a cheesecake swirl instead (a mixture of 1 brick of cream cheese, 1 egg, 2T sugar, 1t vanilla).
The Recipe
- 1 cup butter
- 2t vegetable oil
- 1 cup + 2T brown sugar
- 1 cup +2T sugar
- 4 eggs
- 4t vanilla
- 1 cup cocoa powder
- 1t salt
- 1 cup gluten free flour
This is what I use and recommend, but you do you.
- 1 cup chocolate chunks or chocolate chips (or peanut butter chips if you’re going all out)
- 1/2 cup peanut butter
- A 350°F oven
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Melt the butter in a pot. Add the oil and sugars and whisk thoroughly.
Remove from heat, let cool slightly, and whisk in eggs and vanilla.
Stir in flour, cocoa, and salt until just combined. Mix in chocolate chunks.
Spread into greased baking pan (easily fits a 10.25 x 15.25 x .75 inch pan) and plop spoonfuls of peanut butter on top of the batter. Swirl the peanut butter around with a knife or toothpick.
Bake for 35 minutes, or until a toothpick comes out clean but they are not overbaked. Unless you don’t like gooey brownies…I prefer them fudgy but I guess you could always add another 5 minutes to the cooking time if that’s not your jam.
Serve to your favorite people.
