Ingredient Friendly Peanut Butter Brownies
-1/2 c butter, melted
-1 c sugar
-1 tsp vanilla
-2 flaxseed 'eggs' (or 2 regular eggs)
-1/2 c flour
-1/3 c unsweetened cocoa
-1/4 tsp baking powder
-1/4 tsp salt
-1/2 c semi-sweet chocolate chips (optional)
Peanut Butter Batter:
-1/4 c (4 tbs) unsalted butter, melted
-1/2 c powdered sugar
-3/4 c creamy peanut butter (I must admit, crunch peanut butter would definitely be interesting to use. If you try it, lemme know!)
-1 1/2 tsp vanilla (I liked the taste a little extra vanilla gave)
Preheat oven to 350 F. Prep your flaxseed eggs if using. Also, grease a 9x9 baking pan.
Mix all the ingredients for the peanut butter batter in medium bowl until well combined. Set aside.
For chocolate batter: Mix butter, eggs, vanilla, and sugar in large-ish bowl. Add baking powder and salt. Mix well. Next, add flour and cocoa. Mix until smooth.
Pour chocolate batter into greased 9x9 pan. Spoon peanut butter mixture on top. Swirl the two together with a knife. Bake in preheated oven for about 25-35 minutes. Mine took 30 minutes. Brownies are done baking when there isn't any chocolate batter coming out on the knife/toothpick used to check. Every time I checked, I had peanut butter batter, but once they were cooled, the pb hardened enough to not run everywhere. The chocolate batter cooked just enough to be perfect.
By the way, the PB batter can easily be devoured alone.