3/4cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar)158g
1/2cup melted coconut oil100g
2eggs114g in shells
1cup chocolate chips, melted - I recommend Ghirardelli188g
1/4cuprunny peanut butter
Preheat oven to 325 degrees F/165 degrees C.
Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted.
In a medium bowl, sift the flour, salt and baking soda until combined. 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 to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
Stir in the 1 cup unmelted chocolate chips.
Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan.
Warm up peanut butter in a microwave safe bowl for about 15 seconds.
Add the peanut butter with a spoon in dollops on top of the brownies. Using a dinner knife, swirl the peanut butter throughout the brownies.
Bake for 35 minutes. When finished, remove from oven and allow to cool completely in pan on a wire rack.
It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.
Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.
The pan size makes a huge difference! If you do not use an 8×8 pan for e.g. if you use smaller, your brownies will not be ready in the right amount of time.
Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.