Peanut Butter Brownies Recipe by Mimi at life and food
Cooking Instructions 1 In a large bowl mix the flour, salt, and powdered chocolate together. Set aside. In a separate bowl, whisk the eggs. Set aside. 2 Add the oil to the dry ingredients, then add the eggs, syrup, and vanilla extract. Gently combine until well incorporated. Spread the batter in a prepared (using the cooking spray) 8-inch pan. Pour the melted peanut butter over the batter. Using a toothpick (I actually used the tip of our steak knife) gently create the pattern of your choice over the batter. Bake for 22-25 minutes at 350 degrees. 3 Remove Peanut Butter Brownie from the heat after testing the middle with a toothpick. Cool and serve. Best enjoyed with ice cream, preferably vanilla. 1 In a large bowl mix the flour, salt, and powdered chocolate together. Set aside. In a separate bowl, whisk the eggs. Set aside. 1 In a large bowl mix the flour, salt, and powdered chocolate together. Set aside. In a separate bowl, whisk the eggs. Set aside. 2 Add the oil to the dry ingredients, then add the eggs, syrup, and vanilla extract. Gently combine until well incorporated. Spread the batter in a prepared (using the cooking spray) 8-inch pan. Pour the melted peanut butter over the batter. Using a toothpick (I actually used the tip of our steak knife) gently create the pattern of your choice over the batter. Bake for 22-25 minutes at 350 degrees. 2 Add the oil to the dry ingredients, then add the eggs, syrup, and vanilla extract. Gently combine until well incorporated. Spread the batter in a prepared (using the cooking spray) 8-inch pan. Pour the melted peanut butter over the batter. Using a toothpick (I actually used the tip of our steak knife) gently create the pattern of your choice over the batter. Bake for 22-25 minutes at 350 degrees. 3 Remove Peanut Butter Brownie from the heat after testing the middle with a toothpick. Cool and serve. Best enjoyed with ice cream, preferably vanilla. 3 Remove Peanut Butter Brownie from the heat after testing the middle with a toothpick. Cool and serve. Best enjoyed with ice cream, preferably vanilla. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheesecake Crescents Cheesy Ranch Potato Bake Mike's Seasoned Home Fried Potatoes Pumpkin Pie Spice Handava pancake Cheesecake Crescents Cheesy Ranch Potato Bake Mike's Seasoned Home Fried Potatoes Pumpkin Pie Spice Handava pancake Beef stew with Rice Ugba Braised rice Sauteed Korean Mung Bean Sprout Banchan Autumn apple whiskey beef stew Mike's Seasoned Home Fried Potatoes Cheesy Ranch Potato Bake Chatpatti idli Vegetable Salad Pork fry Beef stew with Rice Ugba Braised rice Sauteed Korean Mung Bean Sprout Banchan Autumn apple whiskey beef stew Mike's Seasoned Home Fried Potatoes Cheesy Ranch Potato Bake Chatpatti idli Vegetable Salad Pork fry