There are countless ways to make a brownie and not everyone is in the fudgy brownie camp. I have to admit I judge those people just a little bit. Ok, maybe a lot. So when a certain husband revealed his preference for chewy brownies AND the corner piece, I questioned whether our marriage could survive such absurdity. I just can’t understand what could be better than dense, moist, super dark chocolatey goodness with a bit of a crackle crust on top. Swirl some peanut butter in there and game over.
Yield: 16 brownies
- 10 oz (2½ sticks) unsalted butter
- 1 cup flour
- 1 cup coco powder
- ½ tsp kosher salt
- 3 eggs
- 1½ cups sugar
- 1 cup chocolate chips (your choice of milk, dark, etc)
- ¾ cup peanut butter (optional)
- Preheat oven to 350˚F. Grease an 8x8 pan and line with parchment so that some hangs over the sides (for easy removal later).
- Melt butter. Combine flour, coco powder and salt in a bowl and whisk in melted butter.
- In a large bowl, whisk together eggs and sugar then whisk in butter/flour mixture.
- Fold in chocolate chips and pour batter into prepared pan.
- If adding peanut butter: warm peanut butter slightly so that it is runny. pour evenly over batter and swirl with a knife or offset spatula.
- Bake for 25-30 minutes, until the center is set and the edges are starting to pull away from the sides.
- Let cool completely before removing from the pan and slicing.
These are the best. The only problem is choosing between pure chocolate and the peanut butter swirl. So, i went for both, alternating bites.