Peanut Butter Brownies
butter, sugar, cocoa powder, chocolate bar, vanilla extract, eggs, cake flour, peanut butter, Oreos
They’re possibly two of our favorite things in the whole world—peanut butter and Oreos. And they’re together in another one of our other favorite things—a brownie. YES. YES. And double YES.
Want to please your taste buds (and those of your friends as well) while you watch the big game or enjoy a backyard BBQ? Whip up a batch of these and you won’t be sorry.
8 ounces (2 sticks) unsalted butter, chopped
2 cups sugar
1 cup unsweetened cocoa powder
4 ounces 70% cocoa chocolate bar, chopped
½ teaspoon salt
½ teaspoon pure vanilla extract
3 large eggs, cold
¾ cup cake flour
Peanut butter for topping
Oreos for garnish
Grease or butter a mini muffin pan (with 36 muffin cups).
Preheat oven to 325 degrees F with a rack in the bottom third of the oven.
Place the butter in a large bowl over a pot of simmering water (bain marie). When it begins to melt, add the sugar, cocoa powder, and chocolate bar. Stir occasionally until the butter and chocolate have completely melted and the mixture is completely mixed together. It’s okay if it still looks a bit grainy.
Remove the bowl from the bain marie and allow the temperature of the mixture to cool slightly.
Add the vanilla and stir. Then add each egg, one at a time, mixing well after each to completely incorporate it.
Add the cake flour and mix in until it completely disperses. Continue to mix for another minute to ensure the mixture is smooth. The batter will be very thick.
Spoon the batter evenly into the mini muffin pan. Place in the preheated oven and cook for 15–20 minutes, or until a toothpick inserted in the middle comes out covered in crumbs and a paste-like substance, but not a liquidy looking substance (it should stick to the toothpick and not run or fall off).
Allow the brownies to cool. Top with peanut butter and crushed up Oreos. Serve!