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Peanut Butter Brownies

Peanut Butter Brownies

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Ingredients
  

  • 1 box peanut butter brownie mix any brand you love
  • 1 egg
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 2-4 tablespoons peanut butter the pouch that comes in the box works, but you can always add more from the jar trust me, extra peanut butter never hurts!
  • 8×8 inch square baking tin
  • Parchment paper for easy cleanup and neat slices

Instructions
 

  • Empty your brownie mix into a bowl. Add the egg, water, and vegetable oil. You can whisk it by hand if you’re in the mood for a little arm workout, or let the electric mixer do the heavy lifting.
  • Line your 8×8 tin with parchment paper. I like to leave a little overhang on the sides so I can lift the whole brownie block out later without fighting with the corners of the pan.
  • Pour the brownie batter into your lined tin, spreading it evenly with a spatula. Now comes the fun part drizzle your peanut butter right over the top. Use as much or as little as you like. I usually go for at least 2 big spoonfuls, sometimes even 4, depending on how indulgent I’m feeling.
  • Take a butter knife and gently swirl it through the batter to create those beautiful marbled ribbons of peanut butter.
  • Pop your tin into a preheated oven at 320°F (160°C) and bake for 15–18 minutes. The key is to check with a toothpick if it comes out clean or with just a few moist crumbs, you’re good to go. Don’t overbake or you’ll lose that fudgy magic.
  • Let your brownies rest on a cooling rack for at least 10–15 minutes. This part is always torture because the house smells incredible, but it’s worth the wait cutting into hot brownies often leads to a gooey mess. Once cooled, lift them out using your parchment paper, slice into squares, and enjoy.