- Hey, I'm John Kanell, and
today on "Preppy Kitchen," we're making peanut butter brownies. So let's get started! To make this delicious recipe, you'll need butter, chocolate chips, granulated sugar, light brown sugar, cocoa powder, salt, all-purpose flour, eggs, vanilla, and of
course, peanut butter. First off, I lined an
eight by eight-inch pan with parchment paper,
and I set my oven to 350 so it's nice and warm when we're ready. Get this all aside. (gentle music) A little bit more aside. There we go. First off, I'm adding one cup or 226 grams of butter into a small pot. And if you wanted to, you could do this in your microwave in a
big bowl, but oh my gosh, the chance of butter explosion is high so I like doing this in a pot. There's also something that sparks joy about seeing butter bubbling in a pot, it's very, very much my happy place. All right, this is gonna go
over medium, medium-low heat, and we're gonna get it all nice and melty. Here we go. While that butter's melting, I'm gonna measure out half a cup of semi-sweet chocolate chips. You could use any chocolate that you really love, by the way. This is gonna go right into the butter as soon as it's ready. And oh my gosh, these
brownies are the best. I love chocolate and
peanut butter together. And the combination in these is just like fudgey, amazing deliciousness. They're very indulgent. This is ready. Give your butter a stir as needed. You're gonna swirl around in the pan. It's almost ready. Okay, my butter is nice and melty. It smells delicious. One half a cup of chocolate chips. Ooh, right in there. Don't spill. And we're gonna whisk this until they're all nice and melted. It should happen pretty quickly. This is just getting us
started with the chocolate. We have more chocolate
chips coming in later, as well as the cocoa powder. Mmm, this smells so good. It's like a delicious ganache
chocolate soup situation. It's all melted in. You can see it's really thin. I want this to cool down just a bit, so my eggs don't cook,
so I'm gonna pour this into a big bowl. Ooh, that's amazing. This gets set aside for just a few minutes while we deal with the dry ingredients. Into a separate bowl, I'm sifting in one and a quarter-cup
of all purpose flour, that's 150 grams. Ooh, that was way too much. Brownies really don't
need that much flour. It's almost like when
you make a cheesecake, you add a little bit of flour
just to stabilize things. You want the bare minimum
of flour in a brownie to hold all that fudgey
deliciousness together. That's why I use a scale. Using a scale gives you
really accurate results and you're not gonna pack a ton of flour into your measuring cup which
happens when you scoop it. Zero it out, and I also want half a cup or 50 grams of cocoa powder. This is the reason why we're sifting it. Cocoa powder can be really lumpy. Sift, sift, sift. this cocoa powder isn't that lumpy, and look at that, tons of rocks. Why did I do that? Every time I try and be
slick, something bad happens. I also want a teaspoon of salt, but I'm telling you, it is
a teaspoon of kosher salt. Big, relatively big
granules of salt in here. Add that in afterwards, because it wouldn't go through the sifter. If you're using table salt or fine salt, you really want to use
probably half a teaspoon, 'cause you get a lot more
salt in each measuring spoon depending on how big or
small the crystals are. Great. Give this a whisk. Clean up your mess, if
you tried to show off and got cocoa powder all over the counter. That never happened. Okay, dry ingredients are all done. Now we're gonna go back
to our wet ingredients, which have had a second
to cool down a bit. Right now, I wanna add one
cup of granulated sugar. That's 200 grams. By the way, Lachlan and
George love this recipe. If you love brownies, and most of us who are chocolate lovers do, you are gonna die for
peanut butter brownies. Oh my gosh, the saltiness
and the creaminess of the peanut butter with the
fudgey brownie is amazing. I want one cup of firmly
packed brown sugar. I'm not packing it though, 'cause I'm measuring it, it's 220 grams. And I'll actually sprinkle it in, because when you pack
things into a measuring cup, it just plops out in one big mass and you end up with
little boulders of sugar that are kind of annoying,
so I like to just sprinkle it in and break up
all the little sugar rocks. Just gotta keep track of the number. If you don't have brown sugar, by the way, you can definitely make it
with sugar and molasses. And if you don't have molasses, you can just use regular sugar, honestly. The brown sugar adds a little
bit more depth of flavor but you could do all
granulated if you need. And for a brownie where
it's baking in a baking tin, it is so low stress. You can go ahead and
play with the ingredients a bit and make it your own recipe. My mom loves to do that. She'll slash ingredients
out, add more of others and it'll come out, it'll be delicious. Okay, three eggs right into here. And the last thing we're gonna do is add in one tablespoon,
15 ML of vanilla extract. There you go. This gets whisked up until
it is nice and smooth. And you can go ahead and
use an electric beater if you really want to. if you want that beautiful brownie top that has that kind of crackly finish, you're not really gonna see it because of the peanut butter in this, but if you want that, you
want to mix, mix, mix, mix, mix your wet ingredients up to help really incorporate the eggs
and dissolve the sugars. And this smells amazing. So good. You can let me know in the comments if there's a chocolate recipe
or a peanut butter recipe you really wanna see on the channel. Look at that consistency. It is silky, chocolatey, and amazing. I could definitely see some people adding some chopped, toasted peanuts to this for a little bit of crunchy,
creamy deliciousness, but, totally up to you. Let me know if you have any things that you think would be
really delicious in this. I could even see some people
adding marshmallows into it. All right, so now we're gonna
fold things in together. You never wanna overwork your batter for something that's not a bread. So all the other baked
goods like brownies, muffins, cakes, you're adding the flour in and mixing it until it is just combined. You don't wanna activate the gluten here. So I'm gonna gently fold things together, and once I see almost
no streaks, I'll stop. If you're wondering where
the peanut butter comes in, it comes at the very last
step, and we're gonna make it look beautiful as well as delicious. Okay. Come take a look at this. This is so amazing. It's almost no streaks. And that means I'm gonna stop, even though it's not completely mixed, because I'm adding one half of a cup of chocolate chips to this. These are gonna melt inside and just have really
delicious, gooey moments. So fold those in just to distribute them, and as you do that, you'll
finish mixing in the batter. A lot of times in my recipes you'll see "mix until almost combined," and that means there's one more step, and in doing that step,
we'll finish mixing. A lot of times people think that like, "Oh I'm a bad baker," or whatever, and it's really something simple
like overmixing the batter that can get you and change everything. So I lined an eight by
eight-inch baking tin with parchment paper, just like that. It'll come out really easily. I'm gonna clip this
paper right to the edge. Before I add my batter in. These little clips come in handy whenever you're using parchment paper. It just holds everything in
place and you get a better edge. Now let's pour our batter in. It sets up really quick because there's a lot of butter in there, but butter makes everything better. I'm desperately trying to
not eat all this batter raw. It smells so good. We're gonna smooth it out
all the way to the edge. It will level a bit in the oven, but we're gonna add our
peanut butter in now. Don't think I forgot about that. Half a cup of peanut
butter, we're gonna add teaspoonfuls to the batter
and just space them out. If you've ever done any kind of marble cake before,
it's a similar deal. You're wanna give them
some space in between, and no matter how you do
it, it's gonna be delicious, but it's nice if it looks pretty too. For this recipe, I'm using
a creamy peanut butter, and it's Jif, basically. if you want to use Mrs. Laura Scudder or something like that, where you have to really mix it up and
the oil separates out, that'll work too, but it
has to be super well-mixed. And this peanut butter is the perfect consistency for swirling. A lot of the natural peanut butters can be a little bit
too thick or something, maybe too grainy, blah,
blah, blah, blah, blah. So it'll work, but you might
have to work at it a bit more. I have my little spatula. You could use a knife too. I'm just gonna swirl this in and this will bake up and even out, so don't worry if it doesn't look perfect or there's big lumps, but
we're just gonna swirl it in and create some visual interest as well as spreading the peanut butter out and in to the brownies. This is going into the oven,
350 for 40 to 45 minutes or until the center doesn't really jiggle when you give a little jiggle. In you go. My brownies out of the
oven, the clips come off and I wanna show you how easy this is to get out of the pan when
you use parchment paper. Perfectly clean. Amazing. Now we're just gonna take the paper off, give it a cut, and sink our teeth into this fudgey amazingness. Mmm. Ahh, do you see this? fudgey, peanut buttery, amazing. (gentle music) That is criminally delicious. Oh my gosh. It's "too good to be true" good. And the peanut butter and the chocolate just melt in an amazing, like, ugh. So good. I hope you get a chance
to try this recipe, and if you like this video, check out my dessert bar playlist.
