Hello! Dropping in with a super quick recipe post cause Monday is over 😀 Lessons are over at least.
I made these brownies yesterday, because I haven’t baked in ages, and one of my goals after attending the Hygge the previous Sunday was to make more food from scratch. So what better way than to start with dessert?
These brownies were made using both chocolate chips and peanut butter chips (best invention ever). So no cocoa powder was needed!
And to make them slightly healthier, I used olive oil instead of butter. It’s really killing two birds with one stone cause it’s healthier, and the oil results in a moister brownie. Yummers.
These brownies were the moistest brownies I’ve made so far. Tastewise they were definitely good, but I think using dark chocolate chips would have been ever better to add a bittersweet dimension to them. I was really happy with the crackly top though!
I wanted to do one of those cool stacked brownie shots, but they were so moist that they refused to balance nicely. I managed to snap this in the few seconds they stayed together.
And then I gave up and just lay them down. Haha, I edited the photo below to make it look like one of those retro photos… You know to bring back memories of the brownies your grandma/momma used to make when you were young.
Okay, enough talking, here’s the recipe!
Adapted from here
- ¾ cup self raising flour
- ½ tsp salt
- ¾ cup sugar
- ¾ cup (olive) oil
- 1 teaspoon vanilla extract
- 2 tablespoons boiling water
- 2 eggs, room temperature
- 1 cup chocolate chips, melted
- 1 cup peanut butter chips
- Preheat oven to 325 degrees. (About 162 degrees celsius)
- Melt chocolate chips in a water bath. (Put the chocolate chips in a metal bowl and set it in a larger bowl filled with boiling water. Stir until smooth. If the chocolate seizes after coming into contact with some water, add more hot water and keep stirring over the heat until it is smooth again.)
- In a medium bowl, sift the flour and salt. 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 the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
- Stir in 1 cup peanut butter chips.
- Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan. Bake for 45 minutes.
- When finished, remove from oven and allow to cool completely in pan on a wire rack.
Switch things up!
-Use chocolate chips instead of peanut butter chips
-Add some mini marshmallows and maybe chopped walnuts and you’ve got some Rocky Road Brownies
-Melt the peanut butter chips as well and swirl them in for a marbled effect