A sweet treat for you, dear readers. Here is a brownie recipe that would honor any middle school bake sale table. They’re rich and fudgy but not too sweet.
Makes:1 9 x 9 in pan
- 1 cup whole wheat flour (white is fine, but sweets are a great opportunity to sneak in more fiber)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup bittersweet chocolate chips
- 1 cup water
- 6 tablespoons extra-virgin olive oil, plus more for greasing pan
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup peanut butter
- 1/4 cup sourdough discard (optional)
- Preheat oven to 350 F. Grease bottom and sides of 9 x 9 inch pan with a drizzle of olive oil.
- Bring water to a boil, then turn off heat and set aside.
- In a small bowl, mix flour, salt, and baking powder together. Set aside.
- In another small bowl, pour 1/4 cup of the water over peanut butter and stir together until incorporated. The consistency should be pourable but not runny. If it’s too thick, add more water, a bit at a time. Set aside.
- In a large bowl (last bowl, promise), pour 1/2 cup of water over chocolate chips and whisk until smooth. Mix in olive oil, vanilla extract, eggs, and sugars, whisking in between each addition. If using sourdough discard, mix in now.
- With rubber spatula or wooden spoon, mix flour mixture into wet ingredients until just combined.
- Pour batter into greased pan. Spoon peanut butter on top. Using a knife, make figure eights and swirls until peanut butter is marbled throughout the batter.
- Bake for 25-30 minutes, until a tester knife comes out mostly clean (you want your brownies a little undercooked).