Chocolate Peanut Butter Brownies

Preheat oven to 350 F.

Spray an 8 x 8″ baking pan with nonstick cooking spray and set aside.

For the peanut butter mixture:
In a small bowl add PB2 and water, mix until you reach a peanut butter texture. Add butter, salt, confectioners’ sugar and vanilla extract. Whisk together until combined. Set aside. (Note: this will be somewhat runny.)

For the brownies:
Into a mixing bowl add butter and sugar and mix with a hand mixer until creamy. Beat in the vanilla extract and egg. Set aside.

In a small bowl, whisk together the flour, cocoa powder and baking powder. Add the flour mixture into the sugar and butter mixture and beat on a low speed. Fold in the yogurt.

Pour into the prepared pan and smooth the top.

Whisk your peanut butter mixture then drizzle it over the top of your brownie batter and swirl the two together with a knife. Then smooth the top.

Bake for about 15 – 20 minutes, or until the edges start to pull away from the sides of the pan and the center of the brownies is still slightly soft. Do not over bake.

Remove from oven and place on a wire rack to cool.

Notes:

The texture of the brownie mix will be like a light mousse and it may seem thin in the pan, but it does rise while baking.

I baked my brownies for 15 minutes, but that time will vary according to your oven. Just do not over bake.

If you don’t have PB2, just use 1/4 cup of peanut butter and omit the water from the recipe. If you do this you will probably have a little bit thicker peanut butter mixture. Just add the dollops onto the top of the brownie and then swirl with a knife.