Ingredients

The following ingredients have 18 Servings
  • ⅔ cup boiling water ((5-1/2oz))
  • 2 ounces bittersweet or unsweetened chocolate (chopped fine)
  • ½ cup Dutch-processed cocoa ((54g) or natural cocoa)
  • 2 ½ cups granulated sugar ((554g))
  • ⅔ cup vegetable oil ((5oz))
  • 3 large eggs room temperature
  • 4 tablespoons unsalted butter melted ((2oz or 56g))
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour ((210g))
  • 1 teaspoon salt
  • 1 cup smooth peanut butter ((265g))

Instruction

  • Adjust oven rack to the middle-low position and heat to 350°F.
  • Make a foil or parchment sling for a 13x9-inch baking pan. Press the foil into the corners and up the sides of the pan, smoothing the foil flush with the pan. Spray the foil generously with vegetable cooking spray and set aside.
  • Whisk the boiling water, chocolate and cocoa in a large bowl until all chocolate is melted. Add the sugar, oil, eggs, melted butter and vanilla. Whisk until combined. Gently fold in the flour and salt just until blended. Spread the batter into the prepared pan.
  • Dollop teaspoons of peanut butter over the brownie batter then swirl with a knife. Try not to leave the peanut butter in giant clumps.
  • Bake for 33 to 38 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  • Transfer to a rack to cool before cutting. Lift the brownies out of the pan using the foil or parchment sling. Cut into 2-inch squares and serve.