Ingredients

The following ingredients have 12 Servings
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla or almond extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 Tablespoons smooth peanut butter

Instruction

  • Preheat oven to 325 degrees F.
  • Line an 8" square baking pan with parchment paper, overanging on the sides. Set aside.
  • In a large mixing bowl, whisk together oil and cocoa powder. Set aside.
  • In another mixing bowl, mix sugar and eggs with an electric mixer for 3 minutes.
  • Add vanilla extract to the egg mixture and mix in.
  • Add cocoa mixture and mix it in until smooth.
  • Add flour and salt (I recommend sifting in right over the cocoa mixture) and fold in with a rubber spatula.
  • Spread the batter in the prepared pan.
  • In a microwave, warm up the peanut butter in a heat-proof dish.
  • Drizzle the peanut butter in long, wide streaks over the brownie batter. Make swirls with a knife or offset spatula. Tap the pan against the counter to release all of the air bubbles that form on the surface.
  • Bake the brownies for 22 to 25 minutes or until the top if crackly and dry (the peanut butter will be melty).
  • Cool completely in the pan.
  • Remove the brownies from pan using the overhanging sides of the paper.
  • Place on a cutting board and slice.