After a few weeks in Las Vegas, I decided to hop a plane home to San Diego for a few days to myself. It felt good to be home; sleeping in my own bed, working from my home office… and of course, doing some baking.
This is a recipe I found on Pinterest and tweaked a little bit. Here’s the original recipe for Chewy Whole Wheat Peanut Butter Brownies. She suggests dipping one end in melted chocolate, but I thought that seemed like an unnecessary amount of work. I just sprinkled mini morsels on top. Next time, I would definitely use more chocolate, and I’d probably mix it into the batter. But I think everything needs more chocolate, so take that with a gain of salt.
Here’s the recipe:
1/3 cup margarine, softened
2/3 cup white sugar
1/2 cup packed brown sugar
1 cup peanut butter
1/2 teaspoon vanilla extract
2 tablespoons water
3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
Preheat your oven to 350°F. Grease your pan (9″x 9″ works well).
In a large mixing bowl, combine the margarine and sugars. Beat until fluffy, then add the eggs one at a time (mixing in between).
Add the peanut butter, vanilla, and water.
In a separate bowl, mix the remaining ingredients (flours, salt, baking soda, baking powder).
Slowly stir the flour mixture into the peanut butter mixture, stirring as you add it. This is when I’d add big junks of chocolate, too.
Scoop/pour the batter into the pan and bake for 35-40 minutes, or until the edges turn golden brown.
I love a good whole-wheat dessert! And these have peanut butter in them, which is a great source of good fats and protein… Can we go ahead and call these kinda-sorta-good-for-you? I think we can, and I run this place.