Dairy Fudge Brownies with Peanut Butter Chips
I found this recipe on the Internet after buying peanut butter chips on sale at the grocery store. I was surprised by the positive reactions and requests for the recipe I got after serving them for Seudah Shlishit. So I adapted the recipe to our cooking ingredients, measurements and methods and added it to our family collection. Enjoy!
![clock](/images/icons/clock-icons.jpg)
Prep Time: 10 m
![cook time](/images/icons/cooking-icons.jpg)
Cook Time: 25 m
![yield](/images/icons/yield-icons.jpg)
Yield: 12-16 brownies
![course](/images/icons/course-icons.jpg)
Course: Dessert
![occasion](/images/icons/occasion-icons.jpg)
Occasion: Shabbat
![Skill](/images/icons/skill-icons.jpg)
Skill: Easy
![ingredients](/images/icons/ingredients-icons.jpg)
Ingredients
-
150 grams unsalted butter
-
1 1/4 cups sugar
-
3/4 cup + 2 Tablespoons unsweetened cocoa powder
-
1/4 teaspoon salt
-
1 teaspoon vanilla extract
-
2 large eggs
-
1/2 cup all-purpose flour
-
1 cup (200 grams) peanut butter chips
![instructions](/images/icons/instructions-icons.jpg)
Instructions
- Preheat oven to 325°F (160°C). Line a 8 or 9 inch square pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out.
- Melt the butter in a large bowl in the microwave. When the butter is completely melted, stir in the sugar, cocoa powder, and salt. The mixture will look gritty. Set aside for a few minutes to cool a bit.
- Stir in the vanilla extract. Add the eggs one at a time, stirring after each addition. The batter will be thick and look shiny.
- Add the flour, beating with a whisk until fully combined. Don't overmix the flour.
- Gently fold in the peanut butter chips, leaving a few to sprinkle on top.
- Pour into prepared baking pan and sprinkle with remaining peanut butter chips.
- Bake for 25 minutes, using a toothpick to check for doneness.
- Cool before cutting.
- Freeze or store in an airtight container for up to 7 days.