Creamy Peanut Butter : Be sure to use a smooth peanut butter that isn’t heavily oiled for the best peanut butter cookie recipe. Selecting the right ingredients is important, especially when it comes to peanut butter. This recipe calls for more peanut butter than any other recipe that makes an equivalent amount of dough. So without question, you’re guaranteed an intensely flavored cookie. TIP: If you find the cookie dough too crumbly, add milk (1 tablespoon at a time) and mix until it comes together and is easier to manage.

Jam/Jelly: Add dollops of your favorite jam or jelly into the batter and swirl to make a peanut butter and jelly bar. Unsalted Butter : I always use unsalted butter in my baking because I can control the amount of salt in the recipe more easily. Cake brownies: if you want the brownies to be extra light and fluffy, use less flour and no baking powder. Be a little careful because this will alter the cooking time slightly. You can also use melted butter to make the brownies denser.Don’t get me wrong, chocolate brownies are amazing (look up my Fudge Iced Brownies, Salted Caramel Brownies or S’mores Brownies for proof), but sometimes you have to try something new. You can use semi-sweet chocolate chips, milk chocolate chips, chocolate chunks, dark chocolate chips, etc. Add the dry ingredients. Add 1 1/2 cups flour, 1 tsp baking soda, and 1/4 tsp salt and mi partially. Add in 1 cup semisweet chocolate chips then mix until incorporated. Chocolate Chips: You can replace 1/2 cup (about 90g) of the chocolate chips with chopped peanuts for extra peanut flavor.

I have also tried a different method, leaving the sugar un-powdered and melting all the ingredients over the stove. For whatever reason, I had a surprisingly difficult time getting the coconut sugar to melt so powdering your sugar first is definitely the way to go. Melt the butter, granulated sugar, cocoa powder, and salt in a large bowl in the microwave. Melt in 30 second increments and stir after each time until the butter is completely melted. The mixture will look gritty. Set aside for a few minutes as you get the other ingredients ready. You don’t want the mixture to be piping hot.Preheat oven to 375F and line two cookie sheets with Silpat liners, parchment paper, or spray with cooking spray. Make sure your oven temperature is accurate. I use an oven thermometer to be sure. Each oven is different! It never occurred to me that the measurement of cocoa would possibly affect the information about how to adapt your recipe so that I would have a place to start to achieve the ooey-gooey fudgy chewy characteristics in the peanut butter brownie that I am so enamored with in my fudgy brownie.

UPDATE: I think melting the ingredients gently on the stove-top then cooling would work. I thought the coconut sugar wasn’t melting but now I realize that the graininess I was tasting was the texture in the natural peanut butter – it was more prominent when it was melted. I think the graininess would be unnoticeable when cooled! cup of peanut butter chips mixed into this brownie batter is the best decision I’ve ever made. I don’t think I have to convince you anymore on that front. I was going to add white chocolate chips, too, but I know not everyone is as crazy about white chocolate as I am, so I refrained. This cake is best eaten warm, while the chocolate is still melty and gooey. Because this cake is eggless, the crumb is a little loose. It’s best eaten in the mug as it won’t hold up well if you try to remove it from the mug. So I recommend you just grab a spoon and dig in. Not using butter is a smidge of a sacrifice in the flavor department because there is nothing that can replace the flavor of butter in baking. However, in terms of puffiness, chewiness, and softness, these babies were perfectly puffalicious and right on point.Can I Halve this Recipe? Yes, absolutely. Halve the recipe by halving all of the ingredients. The instructions remain the same. Store: put your brownies in the fridge to keep them moist longer. They will still start to get gross at the 4 day mark though. Chocolate peanut butter brownies: for a brownie that tastes like a giant peanut butter cup, add some cocoa powder to the mixture before you bake it. For a marbled effect that will give you peanut butter swirl brownies, stir chocolate chips into the batter. Chewy brownies: if you want your brownies to have a chewier texture, use more eggs and more peanut butter.