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. Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year. These Peanut Butter Chocolate Chip Cookie Bars have your favorite flavors in a soft and chewy treat!

Creamy Peanut Butter : Be sure to use a smooth peanut butter that isn’t heavily oiled for the best peanut butter cookie recipe. 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. 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. NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them. Shop the Recipe

The peanut butter mug cake is one of my favorites. I just adjusted my recipe a little to add melty chocolate. I used chocolate chunks rather than standard chocolate chips since the chunks are bigger. I’m so happy Nestle came out with chocolate chunks so I don’t have to buy them at specialty baking stores. When you take out the additives, and use unprocessed ingredients, peanut butter chips melt at a lower temperature. So you have to store these in the freezer then take them out immediately before you use them. As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. Chewy brownies: if you want your brownies to have a chewier texture, use more eggs and more peanut butter. These Condensed Milk Browniesstart with a fudgy dark chocolate brownie and are finished with a buttery M&M and peanut butter chip oatmeal topping. 21. Chocolate Peanut Butter BrowniesYou’ll need to use powdered sugar in these. Thankfully making your own unrefined powdered sugar is easy! Bake each batch for 14–15 minutes, or until the edges appear set and lightly browned on the sides. The centers will still look very soft.

Make sure your oven temperature is accurate. I use an oven thermometer to be sure. Each oven is different! She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef. You can even replace some of the chocolate chips with peanuts, which makes for a wonderfully chunky cookie with extra peanut flavor. You can also roll the balls of dough in granulated sugar (before slightly flattening them) for some sparkle, just like these peanut butter blossoms. Can I Halve this Recipe? Yes, absolutely. Halve the recipe by halving all of the ingredients. The instructions remain the same.

Ingredients in Peanut Butter Chip Cookies

Peanut butter brownies are rich, delicious, crispy and buttery brownies with peanut butter filling and peanut butter chips in just 45 minutes! Scoop cookie dough into large balls, about 3 Tablespoons of dough per cookie (about 60g, it’s a lot!), and, if desired, roll the balls in granulated sugar. Coating in sugar is optional. Place 8 balls onto the cookie sheets. Gently press down on each ball to *slightly* flatten. Instead, I used peanut butter chips and they gave a subtle peanut butter flavor, yet not so much that the vanilla flavor was lost. Fun Facts: The original recipes for brownies had no chocolate in them, so one guess is that the molasses used in the original recipe dyed the dessert a deep golden brown.