The kids helped me make these brownies. Yes, they are that easy. While scooping up the cocoa Leia insisted on tasting it. So I let her. The look of total disgust and shock on her face was perfection. It’s hard for a 4 year old to understand that something purely chocolate could taste yucky. I warned her, she insisted, and now I don’t have to have that argument again. With Leia, at least.
These brownies are fudgy, rich, salty, sweet, and dense. They are also super easy to make. Throw everything in the blender and bake. Enough dilly-dally, lets get to it.
- 1/2 Cup Sour Cream (for dairy-free try Tofutti Sour Supreme)
- 1/4 Cup Almond Milk
- 1 Large Egg
- 1 tsp. Vanilla Extract
- 1/4 tsp. Salt
- 1 tsp. Baking Powder
- 1 Cup Granulated Sugar
- 1/2 Cup Unsweetened Cocoa Powder (for dairy-free try Hershey's Natural Unsweetened)
- 1/2 Cup Old-fashioned Rolled Oats
- 1/4 Cup Chocolate Chips (for dairy free try Guittard Semi-Sweet Chips)
- 1/8 tsp. Ground or Flaked Sea Salt
- 1/2 Cup Creamy Peanut Butter
- 1. Preheat oven to 350℉.
- 2. Spray 8x8 baking dish with non-stick spray.
- 3. Place all brownie ingredients into blender, in the order listed.
- 4. Blend until smooth.
- 5. Pour into baking dish.
- 6. Sprinkle with chocolate chips.
- 7. Place peanut butter into microwave safe bowl and heat 10-20 seconds. Stir until it is runny.
- 8. Pour runny peanut butter over the brownie. I like to do a zig-zag across the whole thing.
- 9. Swirl a knife throughout the pan and distribute the peanut butter a bit.
- 10. Bake for 30-40 minutes, until a toothpick comes out clean.
- 11. Sprinkle lightly with sea salt.
- 1. I have used 1/4 cup, 1/2 cup, and 3/4 cup peanut butter, all with the same cook time and they turned out great.
- 2. These brownies will still be moist and fudgy if you leave out the chocolate chips. I have made them both ways many times.
Adapted from Sally’s Baking Addiction.