Peanut Butter Chip Brownies

These brownies may look like standard chocolate chip brownies, but there's a surprise inside, peanut butter chips along with the chocolate chips. 

 

These peanut butter chip brownies are super moist and fudgy. Pack these into a lunchbox (yours or someone else's) for a sweet treat in the middle of the day. These brownies are perfect for both kids and grown-ups alike. Who doesn't love chocolate and peanut butter?

This is a great recipe for kids to make too. The brownies are easy to make and the ingredient list is very easy to assemble.

Ingredients in These Brownies:

Pantry Ingredients: All-purpose flour, salt, baking soda, brown sugar, neutral oil, and cocoa powder. You can use either natural or Dutch process cocoa powder. 

From the Fridge: Eggs and plain Greek yogurt. 

Applesauce: Unsweetened. 

Chips and Chocolate Chunks: Peanut butter chips, chocolate chips, and dark chocolate chunks. You will melt some to add to the batter. 

To Make These Brownies: 

First, in a large bowl, whisk together the flour, cocoa powder, salt, and baking soda. In another bowl, combine the eggs, brown sugar, applesauce, yogurt, melted chocolate, and oil. 

Next, pour the wet ingredients into the dry ingredients, and mix with a rubber spatula. Then, pour half of the batter into a prepared eight inch by eight inch square pan. 

After that, sprinkle the peanut butter chips over the batter and top with the rest of the batter and then sprinkle the chocolate chips and chunks over the top. 

Finally, bake the brownies for about 30 to 35 minutes. 

Kitchen Toos You Will Need:

This recipe is adapted from the book Kid Chef Junior: My First Cookbook by Anjali Shah. I received a complementary copy to try a few recipes. It's a great book and has lots of hints for kids and parents (or grandparents) cooking together, including what tools to assemble before beginning the cooking and baking process.  You will need...

Measuring cups and spoons.

8 inch by 8 inch square cake pan.

Large bowl and medium bowl.

Whisk, wooden spoon, and rubber spatula.

Recipe Variations:

You can add pecans or walnuts to the brownies. You can also add some sprinkles to the top of the brownies. 

You can also substitute other flavored chips for the peanut butter chips, such as mint, butterscotch, or carame. 

Sunday Funday Recipes!

Our theme is lunchbox favorite. 

• Antipasto Skewers from A Day in the Life on the Farm
• Allergy Friendly Granola from Amy's Cooking Adventures
• Hawaiian Plate Lunch Macaroni Salad from Palatable Pastime
• Peanut Butter Chip Brownies from Karen's Kitchen Stories
• Pepperoni Jalapeño Pizza Quesadillas from Food Lust People Love
• Sabudana Vada from Sneha's Recipe
• Vegetable Poha from Mayuri's Jikoni

Peanut Butter Chip Brownies

Yield: 16 Brownies

Author: Karen Kerr

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

These brownies may look like standard chocolate chip brownies, but there's a surprise inside, peanut butter chips along with the chocolate chips. 

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 large eggs
• 2/3 cups packed light brown sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup plain Greek yogurn
• 1 ounce dark chocolate chips or chunks, melted
• 2 tablespoons neutral oil
• 1/3 cup peanut butter chips
• 1 1/2 ounces dark chocolate chips and chunks, for sprinkling over the top

Instructions

1. Heat the oven to 350 degrees F and spray an 8 inch square baking pan with spray oil. Line it with parchment paper, and spray the paper with spray oil.
2. Whisk the flour, cocoa powder,salt, and baking soda in a large bowl.
3. In a medium bowl, whisk the eggs. Add the brown sugar, applesauce, yogurt, melted chocolate, and oil.
4. Pour the wet ingredients to into the dry ingredients and mix with a rubber spatula. Pour half of the batter into the pan and top with the peanut butter chips. Top the chips with the rest of the batter. Top the batter with the chocolate chips and/or chunks.
5. Bake the brownies for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pan on a wire rack.

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