Makes 12 servings
For the Brownies
- ¾ cup dark cocoa powder (regular cocoa works, too)
- ½ teaspoon baking soda
- ⅔ cup vegetable oil, divided (olive oil or canola works best)
- ½ cup boiling water
- 2 cups sugar
- 2 eggs
- 1 ⅓ cups whole wheat flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Peanut Butter Swirl
- ½ cup natural peanut butter
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Based on a recipe from a 1950’s Cooking Light magazine, these easy-to-make fudgy brownies will quickly become a family favorite. The dark cocoa powder and peanut butter combination is reminiscent of peanut butter cups but without any dairy.
1. Preheat the oven to 350ºF and grease a 9 x 13 pan.
2. Whisk together cocoa and baking soda in a large mixing bowl. Add ⅓ cup of vegetable oil and whisk. Add all the boiling water and whisk until the mixture thickens. (It needs to thicken before moving onto the next step. This takes about 30 seconds of whisking.)
3. Stir in sugar, ½ cup at a time, allowing some time for the mixture to cool. Add each egg, whisking in between each, until well combined. Add remaining ⅓ cup of vegetable oil and whisk until homogenous.
4. Add flour, vanilla and salt and mix well, making sure to break up any lumps. The batter should be thick. Pour into your greased pan.
5. In a medium bowl, microwave peanut butter for 15–20 seconds until slightly runny. This makes it easier to mix. Mix in powdered sugar and vanilla until smooth.
6. Drop spoonfuls of the peanut butter mixture to the top of the brownies. Take a toothpick or skewer and gently swirl the peanut butter mixture into the top of the brownies. Make sure not to overmix or completely cover the top of the brownies, you want to see both peanut butter and chocolate. Swirl the peanut butter to each edge and corner of the pan.
7. Bake for 40 minutes. Let cool before serving and enjoy!
Active Time: 15 minutes
Total Time: 1 hour