Peanut Butter and Walnut Brownies

original recipe here! by Simply Recipes

I altered mine by adding walnuts. Feel free to add whatever nut you have on hand

Grocery List

  • 6 ounces semisweet chocolate chips
  • 8 tablespoons (1 stick, 4 ounces) unsalted butter
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup smooth peanut butter
  • 2 tablespoons powdered sugar
  • 1/4 cup walnut pieces

** Also you can use store bought brownie mix; if you want to cut down on purchasing all the ingredients. All you’ll need is peanut butter, brownie mix, oil, one egg, water and the walnuts **

How to make it

  1. Preheat the oven to 350˚F. Line an 8-inch square baking dish with parchment paper; set aside.
  2. Melt the chocolate and butter: Set the chocolate and butter in a heat-proof bowl over a pot of simmering water—the bottom of the bowl should not touch the water. Stir until the chocolate has melted. Remove from heat.
  3. Make the batter: Whisk together the eggs, both sugars, coffee powder, and vanilla extract. Add in the flour, cocoa powder, salt, baking powder, and melted butter-chocolate mixture and stir until evenly combined. (The batter will be very thick, but don’t worry! That’s how it’s supposed to be.) Press the brownie batter into the prepared baking dish in an even layer.
    1. ** Make the boxed batter if this is what you decided to go with ; follow box instructions**
  4. Add the peanut butter swirl. Warm the peanut butter in the microwave until it’s loosened enough to drizzle, about 30 seconds on high. Stir the powdered sugar into the peanut butter, then drizzle over the top of the brownie batter.
  5. Use a butter knife to swirl the peanut butter mixture into the top of the brownie batter. Be careful not to over mix the peanut butter into the brownie mixture.
  6. Top the batter with the walnut pieces.
  7. Bake the brownies: Bake the brownies until a toothpick inserted in the middle comes out mostly clean, about 35 minutes. (The peanut butter will probably stick to the toothpick a little bit; that’s fine.) Transfer to a wire rack to cool.
  8. Cool and slice: Let the brownies cool completely to room temperature before cutting them. For cleaner slicing with fewer crumbs, pop the pan in the freezer for a few minutes once it’s cooled to room temperature to help with slicing to help keep them from sticking to the knife.

2 thoughts on “Peanut Butter and Walnut Brownies

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s