I don’t know what the deal is, you guys, but I seriously cannot get enough dessert these days. Chocolate, sweet, peanut buttery gooey goodness.
Really it shouldn’t be a surprise that I am making these brownies in mass quantities, especially when I get back from a nice long run pushing our huge toddler up the hills of Arkansas. Mama needs some chocolate, you know what I mean? And the fact that I have this ice cream hanging around doesn’t make it easy to say no. Brownies + ice cream = heaven.
The biggest key here is that you DON’T want to overcook the brownie, and you DEFINITELY want to use the chocolate chips if you have them handy. OH! And you should also have a firm understanding that these brownies, as delicious as they are, are no substitute for the real deal. But when you need something ooey and gooey and peanut butter and chocolatey – totally the way to go.
Let’s all grab our mugs and toast the weekend – brownie style
- 2 Tbsp butter, softened
- 2 Tbsp sugar
- 1-1/2 Tbsp brown sugar
- 1 Tbsp cocoa powder
- 1 egg yolk
- 3 Tbsp flour
- pinch of salt
- splash of vanilla
- 1 Tbsp creamy peanut butter, slightly warmed so it’s a little runny
Here’s the deal: you can use a mug for this, but I like using a microwave-safe ramekin instead because I think it promotes even cooking since the bottom is flat. Either way if you use a coffee mug try to make sure it’s flat all the way across the bottom.
Mix together the butter, sugar, brown sugar, vanilla and egg yolk until smooth. Stir in the salt and flour until well combined; if you’re using chocolate chips (which I totally recommend) stir them in last. Pour into the ramekin or mug, then dot the top with peanut butter. Swirl lightly with a toothpick or knife point. Microwave for 45-75 seconds in the microwave until JUST DONE – don’t go any longer or it will be rubbery!