Today is a good day…
I am pretty excited, and not because it’s Wednesday. OK, I am most definitely excited it’s almost the weekend, but I’m more excited about sharing these brownies with you.
They have been on my “list” since forever ago when I tried to make them and failed.
Ugh, I failed so miserably.
(Scroll down for the recipe…)
It was an epic failure that I’ve repeatedly faced over and over again. At least twice a year I muster up the courage to try to make #homemade brownies so tasty that our kids’ won’t even notice they didn’t come from a boxed mix.
Am I being a little dramatic? Eh, maybe. I fuss all the time that our boys are my biggest food critics, but that’s a total lie. I’m actually the pickiest eater in our house.
Anyways, I tried to make these last weekend for my hubby for Father’s Day and they just were not right. They turned out too thick and dry. We had to drown the blandness with a huge scoop of creamy vanilla bean ice cream. Am I complaining? Nope! 🙂
Then on Monday, these babies were born…
These may not look absolutely perfect. Just blame that on my poor decorating skills, bad photo lighting, and horrible knife cutting skills. I tried, I really tried. Hey, at least I didn’t eat them all by myself before snapping a few photos. 🙂
Someday I will be able to invest in a better camera to take gorgeous food photography. Until then, these will have to do.
The secret to a perfect brownie, no matter if it’s boxed or from scratch, is to bake them at 325 degrees Fahrenheit – NOT 350 degrees Fahrenheit. This is a universal temperature that has worked both when I lived in Texas as well as here in the higher elevations of Colorado.
Ok guys, enough with my banter, let’s show ’em the recipe!
Double Chocolate Peanut Butter Brownies
Author: Just a Little Quirky
- 2 eggs, room temperature
- 3/4 cup sugar (may substitute with coconut sugar for a refined sugar-free option)
- 1/2 cup peanut butter (I used chunky peanut butter)
- 2 Tbsp melted and cooled butter
- 1 tsp. vanilla extract
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- Pinch of sea salt
- 1/2 cup chocolate chips (plus more on top if you want, I topped mine with Peanut Butter M&M’s)
- Preheat oven at 325 degrees Fahrenheit and prepare an 8X8 pan with parchment paper or spray with no-stick cooking spray. Set aside.
- In a large mixing bowl, add the wet ingredients together (eggs, sugar, peanut butter, butter, and vanilla extract) and mix until fully combined.
- In a separate bowl, combine the dry ingredients (almond flour, cocoa powder, and salt).
- Gently fold the dry ingredients into the wet ingredients (don’t over mix! About 50 strokes is best.) If the batter seems dry (especially for high altitudes) add about 1-2 Tbsp. of water to the batter. Gently stir in the chocolate chips.
- Pour into prepared baking pan. Top with more chocolate chips or peanut butter chips (optional). Bake at 325 degrees Fahrenheit for 15-25 minutes or until they’re just barely beginning to pull away from the sides of the pan. A toothpick inserted into the center will come out clean or with a few moist crumbs clinging to it; you shouldn’t see any wet batter. Don’t over bake!