My sister and mom found this recipe on Facebook one day last month. My sister asked me if I could make them for her. So I did…’cause she rarely ever asks me to do such a thing.
They are delicious.
They are yummy.
They are worth taking the time to make!
And I don’t even like chocolate all that much.
Homemade Peanut Butter Brownies
Start by adding 1 cup butter, 1 cup water and 2 tablespoons of cocoa to a pot.
Bring to a boil over medium heat.
Wonder annoyingly why your camera focused in on the wooden spoon rather than the boiling mixture in the pot. Get frustrated but keep going.
Remove from heat and let cool.
In a bowl mix two cups of flour with two cups of sugar.
Add one teaspoon of baking soda.
Think you’ve been reading too much of the Pioneer Woman’s blog because you started taking pictures of each step . . .
Or is that just me?
Hello, anyone? Okay. Fine. Just me.
1/2 cup of buttermilk
Or, if you’re me, 1-1/2 teaspoons of vinegar and then the rest milk.
Add salt and vanilla.
I don’t measure vanilla. I just dump some in. I KNOW I had more than a teaspoon.
You can never have too much…seriously. The more you put in the better it’ll taste. I’m not lying.
Add two eggs.
Then mix it all together with a wooden spoon. Or a mixer would work too, I’m sure. I’m just too lazy to get mine out, therefore I do everything by hand.
Then add the chocolatey-buttery mixture and mix together.
Do not be alarmed if it look really runny after mixing together…I was worried, but they turned out so good!
Spray muffin tins with non-stick cooking spray. I ended up using 17 muffin cups for this recipe…you may use more or less depending on how much of the mixture you use in each other.
I used 12 squares and 5 rounds…I’m just that cool.
Then distribute batter between the muffin tins…easier said than done. The next picture showed how I did it – a ladle.
Don’t judge me.
Bake brownies at 350 for 15-18 minutes, until toothpick comes out clean. The original recipe says “Slightly moist”, but I have no idea what that means.
‘Cause you don’t want cakey stuff to come out on your toothpick. You want them cooked. K?
When they are done, and still warm, melt peanut butter in pot over medium heat. (BUT FIRST go to the local convenience store and buy yourself a jar of peanut butter for 4.25 because you didn’t have any in the cupboard!)
Spoon over each brownie and top with chocolate chips, and peanut butter chips.
Or if you’re rebellious like me, you’ll use white chocolate chips instead of peanut butter one.
Then let your siblings dig into this particular beauty and find that they have cleaned the plate in 2.1 seconds.
These aren’t necessarily pretty. But they sure do taste pretty.
Very, very pretty.
- 1 cup butter
- 1 cup water
- 2 Tbsp cocoa
- 2 cups flour
- 2 cups sugar
- 1 tsp soda
- ½ cup buttermilk
- ½ tsp salt
- 1 tsp vanilla
- 2 eggs
- 3/4 cup creamy peanut butter
- 1/2 cup peanut butter chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- Over medium heat bring butter, water and cocoa to a boil. Remove from heat and let cool.
- Meanwhile, mix together flour, sugar, baking soda, buttermilk, salt vanilla and eggs. Add in the chocolate mixture and mix well.
- Evenly distribute batter between muffin cups.
- Bake at 350 degrees for 15-18 minutes, or until a toothpick inserted comes out clean.
- After the brownies are out of the oven, put peanut butter in small pot and melt over low heat. Once melted, spoon over still-warm brownies.
- Top with peanut butter, white chocolate, or semi-sweet chocolate chips.
- The peanut butter, white chocolate, and chocolate chips are completely optional. We ate some with and some without. In my opinion, they desserts were almost too sweet with the chips added. You decide.