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Chocolate Peanut Butter Brownies

Chocolate Peanut Butter Brownies


  • 1 box Ghiradelli double chocolate brownie mix
  • 1 egg
  • 1/4 cup water
  • 1/3 cup vegetable oil
  • 1/2 cup Reese’s peanut butter chips
  • 1/4 cup toffee chips


  • Preheat oven to 325 degrees. Line an 8×8 baking dish with parchment paper.
  • Whisk the egg in a bowl. Add the brownie mix, water and oil. Mix to combine, being careful not to over mix.
  • Add the peanut butter chips and toffee chips and mix until incorporated, being careful not to over mix.
  • Pour the batter into the parchment paper lined baking dish and bake for 40-45 minutes, until a toothpick comes out clean.
  • Remove and let cool for 1-2 hours (if you can). Slice and serve.

Expert Tips:

  1. Be careful not to over mix the brownie batter. Over mixing can cause the brownies to be tough. It’s ok if there are a few streaks of flour in the batter.
  2. Use a toothpick to check for doneness. If the toothpick comes out clean, the brownies are done. If it still has batter on it, place it in the oven for another 2-3 minutes. Check again.
  3. For a chewier brownie, under cook the batter just slightly (1-2 minutes).
  4. Wait until the brownies are completely cool before cutting them to get the best results. I actually put them in the fridge for about an hour before I cut them.
  5. Warm a knife under hot water before cutting the brownies to make them slice cleaner.

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