Sugared & Stirred

dairy-free. still delicious.

Brownies

Egg Yolk Chocolate Chip Cookie Bars

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Rich and delicious Egg Yolk Chocolate Chip Cookie Bars made with extra egg yolks – no whites! The yolks bring a chewy texture and rich flavor to these cookie bars.
 

Egg Yolk Chocolate Chip Cookie Bars

I first heard of baking cookies with only egg yolks a little while ago when I saw Buttermilk By Sam’s post over on Instagram. She’d made her cookies with egg yolks (no whites), and when I found myself with some extra yolks on hand, I whipped up my go-to chocolate chip cookies with only the yolks and WHOA. The flavor. The texture. The richness. I was blown away that I hadn’t thought to do this – so many of my extra yolks went to straight to scrambled eggs (I’d rather have cookies!).

The swap from whole eggs to yolks only is so simple, but it wasn’t until Sam’s post that a little “egg yolk cookie” seed was planted in my baking repertoire. So when I made a cake recipe a couple of weeks ago that utilizes only egg whites, I knew I needed a cookie bar recipe (hello, single batch!) made with the extra yolks. If you’re a fan of gooey, soft chocolate chip cookies with major flavor then you will love these easy and quick egg yolk cookie bars.

Why You’ll Love These Cookie Bars

  • You only need one bowl
  • The dough takes only minutes to mix together
  • The baked bars have  the best chewy texture
  • You can easily halve the recipe if desired

What You’ll Need

  • Plant-based butter mixes with the sugars to create that classic cookie texture. You can use regular salted butter in its place.
  • Brown sugar adds moisture and flavor to these bars. I love the added molasses in brown sugar and prefer it in my cookies. Light or dark brown sugar will do. 
  • White granulated sugar is standard for cookies. Feel free to use coconut sugar, raw sugar, or unrefined cane sugar instead – just note that the gram measurement will vary depending on the sugar.
  • Egg yolks (duh) make these cookie bars. The yolks add a rich (non-eggy!) flavor and a chewy, soft texture to these bars. If you’re halving the recipe, I recommend using 2 1/2 egg yolks (using a scale would be the easiest way to do this).
  • Vanilla extract adds flavor. I like to add a whopping two teaspoons because I love vanilla flavor in my chocolate chip cookies.
  • Baking soda and baking powder are used in these cookie bars to provide lift.
  • Salt enhances flavor and cuts sweetness.
  • All-purpose flour is the standard cookie flour. You can use a bleached or unbleached variety. For “healthier” cookie bars, you can replace up to 1/2 of the flour with white whole wheat flour or spelt flour. 

More Chocolate Chip Cookie Recipes

Peanut Butter Spelt Chocolate Chip Cookie Bars

Soft & Chewy Chocolate Chip Cookies

Orange Olive Oil Chocolate Chip Cookies

One Bowl No-Chill Chocolate Chip Cookies

Yield: 16 Long Bars

Egg Yolk Chocolate Chip Cookie Bars

Egg Yolk Chocolate Chip Cookie Bars

Rich, delicious, and chewy Egg Yolk Chocolate Chip Cookie Bars made with extra egg yolks. A quick and simple recipe made to utilize those extra egg yolks 😉

Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup (226g) plant-based butter, softened
  • 1 cup (208g) light brown sugar, packed
  • 1/2 cup (112g) white granulated sugar
  • 5 large egg yolks
  • 2 tsp vanilla extract
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp salt
  • 2 1/2 (325g) cups all-purpose flour
  • 2 cups (390g) chocolate chips, divided
  • Flakey sea salt to sprinkle (optional)

Instructions

  1. Preheat your oven to 350°F and prepare a 9x13” baking pan with non-stick spray and parchment paper (see Note 1).
  2. In a large bowl, beat together the butter and sugars until combined and fluffy. Beat in the egg yolks and vanilla extract. Then beat in the baking soda, baking powder, and salt.
  3. Add the flour and use a large spoon or spatula to mix the dough together. Stir in 1 3/4 cup (341g) of the chocolate chips (the rest will go on top).
  4. Spoon the dough into your prepared baking pan. Use the spoon to evenly spread and gently flatten the dough. Sprinkle the remaining 1/4 cup (49g) of chocolate chips on top and gently press them into the dough.
  5. Bake the bars at 350°F for 25-30 minutes, or until the edges are lightly browned and the center no longer looks wet.
  6. Allow the bars to cool completely in the pan, on a cooling rack. If you’re feeling eager to dig in (and you don’t need the bars to look pretty) go ahead and scoop a spoonful out to eat warm.
  7. Once the bars are cool, carefully lift the whole thing up and out of the pan (use the parchment paper “tabs”). Slice into rectangles or squares, sprinkle with a little flakey sea salt if desired, and enjoy!
  8. Store leftovers in airtight container at room temperature.

Notes

  1. Parchment Paper: I like to cut one piece of parchment paper that's long enough to hang over two of the pan sides. Fold and crease the excess paper over the sides and trim to about a 1/2".

© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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Chocolate Strawberry Brownies

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Fudge-like Chocolate Strawberry Brownies with a fresh strawberry compote swirled in. These decadent squares are also topped with strawberry slices and a drizzle of chocolate – like an irresistible chocolate-covered strawberry!

Chocolate Strawberry Brownies

If you’re looking to take your brownies to level 1,000 then you’re in the right spot. These classic homemade brownies are pumped with fresh strawberry, and they’re so good you won’t be able to eat just one (as a food blogger, this is a good thing in my book!). With a simple, fresh strawberry compote swirled into the top of the brownies, and fresh strawberry slices pressed into the batter, these brownies are fruit-packed and the  perfect way to use up some of those sweet summer strawberries we’re all stocking up on.

How to Turn Any Brownie into Strawberry Brownies

  • Step 1: Make a quick strawberry compote by adding fresh chopped strawberries and a teaspoon or two of water to a saucepan. Boil the fruit and water over a medium-high heat setting, gently stirring and mashing the fruit with a fork. Lower the heat and allow the strawberries to simmer and cook until a thicker sauce forms. Set this compote aside to cool as you slice up more strawberries and prepare your brownie batter.
  • Step 2: Slice up more fresh strawberries to top the brownie batter. I like to trim the green off mine and then slice them into thin pieces.
  • Step 3: Once your brownie batter is in the pan, use a spoon to make nine small “wells” evenly in the batter, placing a spoonful of strawberry compote into each well. Use a chopstick or butter knife to “swirl” the compote around in the batter – it’s okay if it looks messy.
  • Step 4: Gently press the fresh strawberry slices into the top of the batter/compote, arranging the slices however you like. Bake the brownies per the recipe instructions (I like to under-bake mine for that fudgy texture) and you’ve got fresh strawberry brownies!

What You’ll Need + Possible Substitutes

  1. Fresh strawberries – I haven’t tested this recipe with any other fruit. Frozen strawberries should work, but I haven’t tested them in this recipe.
  2. Chocolate chips – make sure they’re dairy-free if needed. Feel free to use your favorite semi-sweet or dark chocolate chips. I don’t recommend using baking chocolate in this recipe.
  3. Olive oil – you can use melted butter, melted plant-based butter, avocado oil, or vegetable oil in place of olive oil.
  4. Eggs – I don’t recommend any egg substitutes in this recipe. You can find my Vegan Classic Brownie recipe here.
  5. Granulated sugar – you can use your favorite granulated sugar in this recipe. Coconut sugar, raw sugar, unrefined cane sugar, or white granulated sugar will all work.
  6. Vanilla extract – feel free to omit this if you don’t have it on hand, but I promise it adds to the flavor of these brownies!
  7. Dutch-process cocoa powder – I love the rich flavor of DP cocoa powder, but, in a bind, natural cocoa powder will work in this recipe – your brownies will be lighter in color and flavor.
  8. All-purpose flour – I haven’t tested this recipe with any other flours. Bleached or unbleached all-purpose flour will work.
  9. Salt – you won’t want to skip the salt as it cuts sweetness and enhances flavor.
Yield: 9 or 16 Brownies

Chocolate Strawberry Brownies

Chocolate Strawberry Brownies

Irresistible and fudgy Chocolate Strawberry Brownies with a fresh strawberry compote, fresh strawberry slices, and a drizzle of chocolate!

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes

Ingredients

Strawberry Compote

  • 1 cup (160g) chopped fresh strawberries
  • 1-2 Tbsp water

Brownie Batter

  • 1 cup (190g) semi-sweet chocolate chips
  • 1/3 cup (60g) olive oil
  • 2 large eggs, room temperature
  • 3/4 cup (168g) white granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup Dutch-process cocoa powder
  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp salt

Topping

  • 5-10 fresh strawberries, sliced
  • 1/3 cup (64g) semi-sweet chocolate chips
  • 1-2 tsp olive oil

Instructions

Make the Strawberry Compote

  1. Add the chopped strawberries and 1 Tbsp of water to a small saucepan. Heat on medium-high until the fruit begins to bubble. If the mixture looks dry, add a little more water.
  2. Reduce heat to medium-low and simmer. Use a fork to stir and mash the strawberries. Continue cooking, stirring occasionally, until the fruit turns into a thick sauce (this should only take a few minutes).
  3. Scrape the compote into a small bowl and allow to cool while you make the brownie batter.

Make the Brownie Batter

  1. Bring your eggs to room temperature (if needed) by placing them in a glass of warm water for around 10 minutes. Meanwhile, preheat your oven to 350°F and prepare an 8x8" baking pan with non-stick spray and parchment paper (see Note 1).
  2. In a small, microwaveable bowl, add the chocolate chips and oil. Heat in 15 second increments (in the microwave), stirring between each, until the chocolate is totally melted; set aside.
  3. In the bowl of a stand mixer (or regular bowl + hand mixer) add the eggs and sugar. Use the whisk attachment to beat on medium-high until the mixture thickens - a few minutes will do the trick. Whisk/beat in the vanilla extract.
  4. Remove the bowl from your stand mixer and add the melted chocolate. Use a "folding" motion to gently mix the chocolate into the fluffed up egg mixture.
  5. Sift the cocoa powder and flour (see Note 2) into the bowl. Add the salt. Use a large spoon or spatula to gently mix the batter together until no flour pockets remain. Add the batter to your prepared baking pan. Smooth out the batter and tap/jiggle the pan to even it out.

Assemble & Bake the Brownies

  1. Use the back of a small spoon to make nine wells (3 rows x 3 columns) in the brownie batter. Add the strawberry compote to each well. Use a chopstick or butter knife to gently swirl the compote into the surrounding batter.
  2. Gently press the sliced strawberries into the brownie batter/compote - you can arrange the slices however you like.
  3. Bake the brownies at 350°F for 20-25 minutes for under-baked, fudgy brownies like the ones pictured. If you prefer your brownies more "done", bake for a little longer.
  4. Allow the brownies to cool in the pan on a cooling rack. Once cool, pull brownies out of the pan and slice into 9 or 16 squares.
  5. To drizzle with chocolate: add the 1/3 cup of chocolate chips and 1 tsp olive oil to a microwave-safe bowl. Heat in 15 second increments, stirring between each, until the chocolate is totally melted. If the chocolate is too thick to drizzle, add a little more oil. Use a spoon, or piping bag fitted with a small round tip, to drizzle the melted chocolate over each brownie. Then dig in and enjoy 😉
  6. Store leftovers in a single layer in an airtight container in the refrigerator.

Notes

  1. Parchment Paper: I like to cut one long strip of parchment paper that lays in the bottom of the pan and hangs over two of the sides. I fold the excess paper over the two sides and trim with scissors. This paper allows you to lift the brownies up and out of the pan once they're cool.
  2. Sift: alternatively, you can add the cocoa powder and flour to a small bowl and whisk together before adding to the batter.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

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Peanut Butter Swirl Brownie Cookies

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My favorite fudgy brownie cookies elevated with a simple peanut butter swirl. If you’re a fan of peanut butter + chocolate then these Peanut Butter Brownie Swirl Cookies are exactly what you need to bake!

Peanut Butter Swirl Brownie Cookies

Calling all chocolate peanut butter lovers!! These Peanut Butter Swirl Brownie Cookies are dreamy little cookies perfect for snacking at home or taking to your next get-together. They’re deliciously fudgy when slightly under-baked and have perfect swirls of natural peanut butter on top. I love how simple this recipe is. The peanut butter flavor is just enough without overwhelming the chocolate brownie cookie. These cookies are so good.

Since these are brownie cookies, the dough will come together just like a homemade brownie batter; that’s because it is brownie batter (with a bit of extra flour + leavening)! To make sure your cookies turn out just like mine, I have a few important tips…

  • Use room temperature eggs for proper “fluffing”
  • Don’t allow the chocolate mixture to cool too much (more than 5 min) or the cookie dough will be stiffer than we want it to be
  • Sift the cocoa powder and flour to avoid any unwanted lumps in the dough
  • Let the dough sit at room temperature for at least 30 min to allow it to stiffen (so you can scoop it!)
  • Take your time when swirling the peanut butter, making “C” an “S” shapes with a small utensil (like a chopstick), being careful not to over-swirl
  • Pull the cookies out of the oven when the centers look slightly wet – this way they’re nice and fudgy! Over-baking will produce cakey cookies

How to Get the Perfect Swirl

Once you’ve mixed up your cookie dough and let it sit for 30 minutes, it’s time to scoop your cookies and swirl them with peanut butter! The best kind of peanut butter to use is a room temperature runny peanut butter. I like to use a “natural” PB with only peanuts. I get it all stirred/mixed and use it while it’s still very runny (not refrigerated!). You’ll scoop your cookies onto your prepared baking sheet. Then, you’ll use a 1/2 teaspoon to spoon the peanut butter around the top of each dough “ball” (this dough is looser than traditional cookie dough).

After each dough ball has peanut butter spooned on top, you’ll take a chopstick (or similar item) and swirl the peanut butter into the tops of the cookies. I like to make “C” and “S” shapes with the smaller end of a chopstick. It’s important not to swirl too much as you want the peanut butter to have some small pools. After you’ve swirled the PB, you can gently re-shape the cookie dough if necessary – I like to take a spoon and just push the edges a bit until the dough balls are more round.

More Brownie Cookies!

Brownie Sandwich Cookies with Peanut Butter Frosting

Rocky Road Brownie Cookies

Olive Oil Brownie Cookies

Peppermint Brownie Sandwich Cookies

Yield: 24 Cookies

Peanut Butter Swirl Brownie Cookies

Peanut Butter Swirl Brownie Cookies

My favorite fudgy brownie cookies elevated with a simple peanut butter swirl! These delightful cookies are perfect for weekend snacking or taking along to your next get-together.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 2 large eggs, room temp
  • 3/4 cup (171g) unrefined cane sugar (or 3/4 cup/175g white granulated sugar)
  • 1 cup (190g) chocolate chips (dairy-free if needed)
  • 1/3 cup (74g) plant-based butter (see Note 1)
  • 1/2 tsp instant coffee granules or espresso powder (optional - see Note 2)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup (20g) Dutched cocoa powder (see Note 3)
  • 3/4 cup + 2 Tbsp (114g) all-purpose flour
  • ~1/4 cup (64g) runny, natural peanut butter (see Note 4)

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. Add the room temp eggs and sugar to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the mixture is light in color and looks foamy and thick. This can take a few minutes (usually no longer than 5).
  3. Meanwhile, add the chocolate chips and butter to a microwave-safe bowl. Heat in 30 second intervals, stirring between each, until the chocolate is melted. Stir in the instant coffee or espresso powder; set aside and allow to cool for a few minutes.
  4. Return to the sugar/egg mixture to see if it's thick and foamy. Once it's ready, stir in the vanilla extract.
  5. Fold the slightly cooled chocolate mixture into the sugar and egg mix until totally combined. Stir in the salt and baking powder. Finally, sift in the cocoa powder and flour. Gently stir until all is combined.
  6. Allow the dough to sit at room temperature for 30 minutes - this thickens the batter so you can easily scoop it with a cookie scoop.
  7. Prepare your baking sheet(s) with parchment paper and preheat your oven to 350°F.
  8. Scoop cookies, 8 per baking sheet, using a 1.5 Tbsp scoop.
  9. Using a 1/2 teaspoon, spoon the runny peanut butter over the cookie dough "balls". Take the small end of a chopstick (or similar item) and gently swirl, making "C" and "S" shapes, the peanut butter into the dough. Be careful not to over-swirl as we like to have some thicker pools of peanut butter.
  10. Bake cookies at 350°F for 5-6 minutes or until the centers look slightly wet. You want to avoid over-baking these as that will lead to cakey cookies. It's better to take these out when they're slightly under-baked. If your cookies are slightly lop-sided you can immediately use the back of a spoon to gently press in the edges for neater, more circular cookies.
  11. Allow the cookies to cool on your baking sheet for 2 minutes before gently removing to a cooling rack. Repeat steps 8-10 until all cookies are baked.
  12. Store cookies in a single layer in an airtight container at room temperature. Covering these cookies with foil, plastic wrap, or parchment paper may lead to the peanut butter topping transferring - avoid this by storing in a single layer.

Notes

  1. Butter: you can use tub or stick plant-based butter. Regular butter, or your favorite oil, will also work in these cookies. I don't, however, recommend coconut oil.
  2. Instant coffee: this deepens the chocolate flavor but is totally optional - don't fret if you don't have any on hand!
  3. Dutched cocoa: this has a deeper flavor and darker color than regular cocoa powder. The easiest to find in the US is Hershey's Special Dark Cocoa.
  4. Peanut butter: I only recommend using a room temperature, runny peanut butter. It's thin and easy to drizzle/swirl. The kind I use has only peanuts on the ingredient list.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Brownie Hearts with Chocolate Icing (+ Brownie Balls)

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Get in the mood for Valentine’s Day with these simple and easy Brownie Hearts. Fudgy, mini brownies topped with a quick chocolate icing – all shaped like hearts! Plus, you’ll use the brownie scraps to make sugared Brownie Balls!

Brownie Hearts

Got a favorite brownie recipe (like these Classic Weeknight Brownies)? You’ll want to get that baked up in a 9×13″ pan – thinner brownies are easier to cut, and you’ll have more surface area for the cookie cutters. If your recipe calls for an 8×8″ pan, be sure to keep an eye on your brownies as they’re baking, because the thinner brownie may take less time to bake.

Once your brownies are baked and completely cooled, you can grab a heart-shaped cookie cutter and go to town! A smaller cookie cutter will yield more brownies than a larger cookie cutter (like the one I used).

Now it’s time to choose a topping! The options here are endless. I chose a simple chocolate glaze made from powdered sugar, water, and Dutched cocoa powder. You could do a caramel, white chocolate, or dark chocolate drizzle. You could pipe cute buttercream designs. And, of course, add nuts or sprinkles.

How to Make Brownie Truffles

Once you’ve cut the hearts out of your cooled brownie, you’ll be left with a lot of brownie scraps. Sure, you could eat this (hello, brownie edges!), but you could also make brownie truffles! Grab a cookie scoop and begin scooping brownie balls from the leftover scraps – smash it in there if you have to.

Now, smash and roll the balls until they’re smooth. After all the brownie truffles are rolled, you can use a spoon to roll each one in powdered sugar. I chose to add freeze-dried strawberry powder to mine! And that’s it! You’ve got brownie truffles to go along with your brownie hearts.

Brownie Hearts and Truffles

Brownie Hearts and Truffles

Get in the mood for Valentine's Day with these simple and easy Brownie Hearts. Fudgy, mini brownies topped with a quick chocolate icing - all shaped like hearts!

Prep Time 1 hour
Cook Time 25 minutes
Additional Time 2 hours
Total Time 3 hours 25 minutes

Ingredients

Instructions

  1. Prepare a 9x13" baking pan or dish with non-stick spray and parchment paper. You'll want to cut two pieces of parchment paper that will criss-cross along the bottom of the pan. Fold the excess paper over the sides and trim. You'll use these "tabs" to pull the brownies out later.
  2. Bake the brownies according to the recipe directions. Allow the brownies to cool completely - you can refrigerate them to speed up this process.
  3. Cut the Hearts: run a butter knife along any brownie edges that are touching the pan. Then, use the parchment paper tabs to carefully pull the whole brownie up and out of the pan.
  4. Use any heart-shaped cookie cutter to cut hearts from the brownie. Press the cutter firmly down into the brownie and wiggle a bit before slowly pulling it up. If your brownie gets stuck in the cutter, gently press it out with your fingers.
  5. Make the Truffles: add the brownie scraps to a bowl and use a cookie scoop to scoop out brownie balls. Use your hands to smash and roll the brownie balls smooth before placing them on a plate; set aside.
  6. Blend or crush the freeze-dried strawberries. Sift the strawberry powder and throw out the larger bits and chunks - you only want to use the fine powder.
  7. In a medium bowl, whisk together the powdered sugar and strawberry powder. Use a spoon to roll each brownie truffle in the sugar. Place truffles back on the plate.
  8. Make the Icing: take the leftover powdered sugar mixture and add the cocoa powder. Begin mixing in water, adding it by the teaspoon until the icing comes together and reaches a thick yet spreadable consistency. Carefully spread the icing over the brownie hearts. Top with sprinkles, nuts, powdered sugar, etc.
  9. Allow icing to set at room temperature before storing leftovers in an airtight container.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

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Peanut Butter Swirl Brownie Pizza

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A chocolatey Peanut Butter Swirl Brownie Pizza with swirls of natural peanut butter, chocolate chips, and a chewy brownie base. This easy recipe will delight any brownie lover!

Peanut Butter Swirl Brownie Pizza

I don’t know what it is, but there’s something about eating a slice of brownie in pizza form that just makes it better. These brownies are thin and chewy all the way around, and, no matter what, you get that chewy edge. YUM. Add a swirl of peanut butter and chocolate chips and I’m there!

This recipe has my favorite brownie pizza base with natural peanut butter swirled into the batter pre-bake. The best part? They bake up in only 10 minutes! And if you’re new to making homemade brownies, WELCOME. You just may never go back to the boxed kind! To keep this thin brownie pizza nice and chewy, you want to under-bake it just a bit. Since ovens around the world can vary, I like to check my bakes early to make sure my brownies (and cookies, cakes, etc) don’t get over-baked. 

Some of the Ingredients You’ll Need + Substitutions

  • Chocolate chips are necessary for the perfect crackly top. Plus, you’ll want chocolate chips to sprinkle on top before baking.
  • Olive oil is used in place of butter in this recipe. Feel free to use your favorite vegetable oil, butter, or melted coconut oil instead.
  • Instant coffee deepens the chocolate flavor of the brownie. It’s totally optional, but I highly recommend it! You can use espresso powder instead.
  • Eggs act as a binder for the brownie. If you’re looking for a vegan replacement, I recommend checking out my Vegan Classic Brownies recipe instead.
  • Granulated sugar is necessary for the brownie – feel free to use white, brown, raw, or coconut sugar.
  • Dutched cocoa has a deeper flavor and color than regular cocoa powder. If you don’t have any on hand, regular cocoa will work just fine – your brownie will just be lighter in color.
  • All-purpose flour bulks up the brownie batter. I like to use an unbleached variety. I haven’t tested this recipe with any GF flours.
  • Natural peanut butter (the kind made with just peanuts) is the best peanut butter for this recipe. It’s runny and easy to swirl into the brownie batter.

More Brownie Recipes

Peanut Butter Swirl Brownie Cookies

Brownie Fruit Pizza

Classic Weeknight Brownies

Grain-Free Tahini Swirl Brownies

Yield: 8-10 Servings

Peanut Butter Swirl Brownie Pizza

Peanut Butter Swirl Brownie Pizza

A chocolatey Peanut Butter Swirl Brownie Pizza with swirls of natural peanut butter, chocolate chips, and a chewy brownie base. This easy recipe will delight any brownie lover!

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 1 cup + 1/4 cup chocolate chips, divided
  • 1/3 cup olive oil (or other oil/melted butter of choice)
  • 1 tsp instant coffee
  • 2 large eggs, room temp
  • 3/4 cup granulated sugar (raw, coconut, white, or brown)
  • 1 tsp vanilla extract
  • 1/4 cup Dutch-process cocoa powder
  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup creamy natural peanut butter, room temp (the runny kind made with just peanuts)

Instructions

  1. Preheat your oven to 350°F and spray a pizza pan with non-stick spray. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a microwaveable bowl, add 1 cup of the chocolate chips, olive oil, and instant coffee. Microwave in 30 second intervals, stirring well between each interval, until chocolate is melted; set aside.
  3. In a stand mixer fitted with a whisk attachment, add the eggs and then the sugar. Whisk on medium-high until mixture is thick and light in color. Whisk in the vanilla. Gently fold in the melted chocolate mixture until well combined.
  4. Sift in the cocoa powder, flour, salt, and baking powder. Mix until no flour pockets remain. Pour batter into your greased pizza pan.
  5. Drop spoonfuls of runny peanut butter randomly over the brownie batter. Use a chopstick, knife, or similar tool to swirl the peanut butter into the batter. Top with the remaining 1/4 cup of chocolate chips.
  6. Bake at 350°F for 9-11 minutes. Allow brownie to cool completely before slicing, or dig in while it's warm!
  7. Store leftovers in an airtight container at room temperature.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

Did you make this recipe? I would love to see!

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