These brownies are, very literally, my personal brownie points. Because, as I’ve previously mentioned when making peanut butter choc chip cookies, I don’t like peanut butter.
So when I make something with peanut butter in it for you, I feel this is the epitomy of where I should earn some brownie points. I baked this with love, and I won’t even eat any.
It’s like when a vegetarian cooks meat for you. I’ve had two vego friends do that, and I’m not even a big meat eater. It was just sweet.
Huh, I just compared my dislike for an innocuous paste to an ethical abstaining of animal products.
Back track.
These brownies came from another blogger whose food I love. So I knew her brownie recommendation would be solid. Thanks Sarah from The Pajama Chef.
While looking at my photos of these brownies (which were taken a few months ago when I first made them) I came across this one of me on the floor.
I shoot most of my photos on the floor, as does the Pajama Chef (you can tell by the floor boards – sorry Sarah, I love your photos but we know it’s true!).
In case non-bloggers or start-up-bloggers were wondering how to get the best light, or why there are so many floor boards in photos this is the honest truth – try everywhere in your house. The most akward place, generally on the floor, is where the best light and setup is.
Just a little tip from me to you. Because I don’t want to talk about peanut butter.
Ingredients
1/2 cup creamy peanut butter
1/3 cup butter, softened
2/3 cup sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1 1/2 cups dark (semi-sweet) chocolate chips*
*in the pictured brownies I have used half dark chocolate and half milk. My second batch I used all dark and recommend it.
Directions
- Preheat oven to 180 degrees C (350 degrees F). Grease a 9×9 baking pan with cooking spray.
- In the bowl of a stand mixer, cream together peanut butter and butter. Add sugars and vanilla.
- Then mix until creamy, scraping the sides as needed. Next, add egg. Beat on low until light and fluffy.
- Slowly add flour and baking powder and beat until incorporated. Fold in the chocolate chips.
- Spoon batter into prepared pan and smooth out with spatula.
- Bake for 25-30 minutes, or until toothpick inserted in the center comes out clean. Cool completely before cutting.
Gluten free: To be honest, if I was going to convert this over I’d be looking at a denser version of brownie, this is already a bit crumbly.
Healthy? Pffffft. Nah.
Makes: 12 large brownie pieces depending on size.
Source: The Pajama Chef, via what megan’s making.
