My Hubby had gone to the US on an official trip for a week & just got back yesterday. When I asked him what he wanted to have for Lunch, he said Chicken curry, Payar (Green Gran dal) Papad, Rice & Pickle. This is his all time favorite:) When I checked on dessert he said nothing. So I had prepared all this in advance. He reached here in the afternoon & feasted on his fav lunch. After lunch there was nothing sweet to eat:( So I quickly ran into the kitchen & made this Peanut butter Brownies. I had picked up Peanut butter chips from Hersheys & wanted to try out some recipes out of it. So thought of adding in these in my brownie recipe. This brownie is so yummy I cant tell you. Its very rich, gooey tasty hmmm... Its simple to make but you need to be sure on when to turn off your oven. Since I know my oven well. I baked mine for about 35 to 40 mins. My hubby likes it gooey so I generally don't bake my brownies longer. Here is the recipe & a must try...
Ingredients150 Gms Butter
1 cup all purpose flour
1 cup sugar (Cab add more if you want it very sweet)
1/2 cup coco powder
1/4 tspn salt
1 Tspn Baking powder
1 Egg (beaten)
1/2 cup Hersheys peanut butter chips
1 Tbsp Vanilla essence
1/2 cup of water water
Preheat oven to 325 degrees. Butter an 6-inch square baking pan and line with parchment, allowing a 2-inch overhang.
Whisk together flour, baking powder, coco powder and salt in a bowl. Cream Butter sugar with a spoon, add in beaten egg, Vanilla. . Add the dry ingredients to this mixture. Add hot water to the mixture to get the right consistency The batter needs to me semi thick & not runny. Finally fold in the peanut butter chips to the batter.
Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.