For many people, when the long summer days finally arrive, their diet shifts towards salads, green juice, and other lighter-than-usual meals. I guess I missed the memo, but I personally feel like we should be eating brownies all year. Don’t even get me started on ‘bikini-bodies’ (my body, when in a bikini, is a bikini body! #yolo).
Anywho, Joy, posted this recipe awhile back, turning your classic PB&J on it’s head and into the richest, fudgiest brownies. I’ve shared a couple brownie recipes here, but I’ve gotta say, this may be my favorite variation yet.
Preheat the oven to 325 degrees F.
Grease an 8×8-inch baking pan and spray with cooking spray.
In a small saucepan, boil a couple inches of water. Place heatproof bowl (I think metal works best) over the saucepan, and add in the butter, unsweetened chocolate, semi-sweet chocolate.
Stir continuously until chocolate and butter are melted.
Using a pot holder, remove the bowl from the double boiler and whisk in the sugar and vanilla extract.
Allow the chocolate mixture to cool slightly then whisk in the eggs, one at a time.
Sift the flour, baking powder, and salt into the chocolate mixture.
Stir the flour mixture into the chocolate, until well mixed.
Stir in the espresso powder (this won’t make the brownies taste mocha-y at all, it simply enhances the chocolatey-ness, I promise, it’s worth it!).
Make the peanut butter topping by whisking together melted butter, powdered sugar, peanut butter, salt and vanilla extract. Whisk until smooth.
To finish the brownies, spoon the peanut butter mixture and the strawberry jam on top of the batter.
Use a knife to swirl the two toppings until they are evenly distributed among the pan.
Bake for 35-40 minutes until a toothpick inserted in the center comes out mostly clean.
Let cool for at 20-30 minutes before slicing.
Grab a glass of milk and devour!
Note: If not eating immediately (let me know how that goes), these are best when wrapped individually and stored at room temperature.
Adapted from: Joy the Baker
Makes: 9 giant brownies
Prep: 20 minutes, Cook: 35 minutes, Total: 55 minutes
- 8 tablespoons unsalted butter
- 2 oz unsweetened chocolate, chopped
- 2/3 cup (4 oz) semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/2 teaspoon espresso powder, optional
- 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1/2 cup powdered sugar
- 3/4 cup peanut butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup strawberry jam
Preheat the oven to 325 degrees F.
Grease an 8×8-inch baking pan and spray with cooking spray.
In a small saucepan, boil a couple inches of water. Place heatproof bowl (I think metal works best) over the saucepan, and add in the butter, unsweetened chocolate, semi-sweet chocolate.
Stir continuously until chocolate and butter are melted.
Using a pot holder, remove the bowl from the double boiler and whisk in the sugar and vanilla extract.
Allow the chocolate mixture to cool slightly then whisk in the eggs, one at a time.
Sift the flour, baking powder, and salt into the chocolate mixture.
Whisk in the espresso powder (this won’t make the brownies taste mocha-y at all, it simply enhances the chocolatey-ness, I promise, it’s worth it!).
Stir the flour mixture into the chocolate, until well mixed.
Make the peanut butter topping by whisking together melted butter, powdered sugar, peanut butter, salt and vanilla extract. Whisk until smooth.
To finish the brownies, spoon the peanut butter mixture and the strawberry jam on top of the batter. Use a knife to swirl the two toppings until they are evenly distributed among the pan.
Bake for 35-40 minutes until a toothpick inserted in the center comes out mostly clean.
Let cool for at 20-30 minutes before slicing.
Grab a glass of milk and devour!
Note: If not eating immediately (let me know how that goes), these are best when wrapped individually and stored at room temperature.
Crunchy Salty Sweet 