Gooey Peanut Butter Brownies with Carob Chips

Craving some bar cookies, I went into the kitchen and whipped up this gooey blondie mixture with carob chips. Nice moist brownies are always a treat, and the peanut butter and carob paired well in this recipe. Served with a steaming cup of tea or coffee, every bite will be savoured.

These brownies are very easy to prepare, and quite honestly, the clean-up time is more exacting than the preparation.

Gooey Peanut Butter Brownies with Carob Chips

Recipe by Lisa Turner Published on June 23, 2010 Moist and creamy peanut butter and carob chip squares Print this recipe Ingredients: 6 tablespoons unsalted butter, melted 3/4 cup lightly packed brown sugar 1/4 cup honey 1 cup crunchy natural peanut butter 1 large egg 1 1/2 teaspoons vanilla 1 cup unbleached white flour or spelt flour 1/8 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup carob chips 2 tablespoons almond butter Instructions: Grease an 8-inch square pan with butter. Line with parchment paper, leaving roughly 2 inches of overlap. Grease the paper in the bottom of the pan with a bit more butter. Preheat an oven to 350°. In a large bowl, combine the melted butter, brown sugar, honey and 1/2 cup of the peanut butter until smooth and creamy. Beat in the egg and vanilla. Gently beat in the flour, baking soda and baking powder. Stir in the remaining 1/2 cup of peanut butter, almond butter and carob chips. Spread evenly into the prepared pan and bake for 20 to 30 minutes. Transfer to a wire rack to cool for 15 minutes or so, and then cut and serve. Makes 12 to 16 brownies

More brownie recipes from Lisa's Vegetarian Kitchen:
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Quick and Easy Fudgy Brownies
Cocoa Brownies with Peanut Butter Chocolate Icing
Peanut Butter Brownies

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