Chocolate Brownies: The Hit and Run

Name: Chocolate Brownies: The Hit and Run
Yield: 12
Ingredients: unsalted butter, softened, for greasing; 18 oz brownie mix; 2 ¼ cups granulated sugar; 1 ¼ cups dutch processed cocoa powder; 1 teaspoon salt; 1 teaspoon baking powder; 1 ½ cups all-purpose flour; 1 cup vegetable oil; 1 tablespoon vanilla extract; 3 large eggs; ¼ cup water; 1 ½ cups chocolate chunks; ½ cup creamy peanut butter; whipped cream, for serving; caramel sauce, for drizzling

Recipe by Codii Lopez from tasty.co

Desserts

Ingredients

12 servings

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unsalted butter, softened, for greasing
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18 oz brownie mix
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2 ¼ cups granulated sugar
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1 ¼ cups dutch processed cocoa powder
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1 teaspoon salt
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1 teaspoon baking powder
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1 ½ cups all-purpose flour
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1 cup vegetable oil

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1 tablespoon vanilla extract
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3 large eggs
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¼ cup water
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1 ½ cups chocolate chunks
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½ cup creamy peanut butter
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whipped cream, for serving
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caramel sauce, for drizzling

Instructions

Position a rack in the center of the oven and preheat to 350°F (180°C).
Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
Stir in the chocolate chunks.
Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
Pour the peanut butter over the top and swirl into the batter with a knife or skewer.
Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
Serve with a dollop of whipped cream and a drizzle of caramel sauce.
Enjoy!