Ingredients

The following ingredients have 9 Servings
  • 3/4 cup all purpose flour (107g)
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar) (158g)
  • 1/2 cup melted coconut oil (100g)
  • 1 teaspoon vanilla extract
  • 2 tablespoons water (28g)
  • 2 eggs (114g in shells)
  • 1 cup chocolate chips, melted - I recommend Ghirardelli (188g)
  • 1 cup chocolate chips (unmelted)
  • 1/4 cup runny peanut butter

Instruction

  • Preheat oven to 325 degrees F/165 degrees C.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted.
  • In a medium bowl, sift the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in the 1 cup unmelted chocolate chips.
  • Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan.
  • Warm up peanut butter in a microwave safe bowl for about 15 seconds.
  • Add the peanut butter with a spoon in dollops on top of the brownies. Using a dinner knife, swirl the peanut butter throughout the brownies.
  • Bake for 35 minutes. When finished, remove from oven and allow to cool completely in pan on a wire rack.