Dessert: Peanut Butter Brownies

Original Recipe:

It has been a while since I’ve posted a recipe. I have been baking, but not too much due to the heat wave we recently had out here in California, and I had to tend to my sister’s animals as well, but Toby is always worth it.

This time, I was in the mood for my favorite dessert combination: chocolate and peanut butter, and what better way to enjoy it than a peanut butter brownie recipe?

For this recipe, I put my camera on a tripod to keep the angle consistent, so the pictures will look a little different this time.

Alright, let’s start off by getting your brownie pan. Spray it with baking spray and line with parchment paper.

I think it’s supposed to be either one or the other, not both. This seems like a bit much honestly.

Alright, now that your brownie pan is greased and lined with parchment paper (you can probably get away with one or the other), prepare a bowl with about 1/2 cup of semi-sweet chocolate chips.

That’s about half of 175 grams.

Next, drop two sticks of room-temperature unsalted butter into your bowl.

Paula Deen approves of the butter to chocolate ratio.

Melt the butter in the microwave for about 20 seconds at a time until the chocolate and butter are melted together.

This honestly reminds me of the chocolate that you dip your bread into for breakfast in France.

Alright, so put this aside for now, and get your flour and cocoa powder ready. Weigh your flour on a scale.

I love having the exact measurements for each ingredient.

Next, tare your scale and add about 50g of cocoa powder.

I accidentally tared it after adding the cocoa powder, but it was 50 grams!

Whisk them together with a teaspoon of salt.

Alright, it’s ready!

Now, take that bowl aside and prepare another bowl. First, add the sugar and brown sugar into the bowl.

Make sure you whisk the sugars together first! Very important!

Combine the sugars with the melted chocolate first in a larger bowl.

Hold off on taste testing…

Next, add your three eggs and…1 tablespoon of vanilla?!

That’s a lot of vanilla!

Mix it all together.

Don’t taste test yet!

Once this is all mixed up, add the flour-cocoa powder mixture to the bowl, and mix it all up.

Not yet…
Oh man, this is looking good!

Next, toss in the remaining 1/2 cup of semi-sweet morsels, and mix it all up.

Pour the brownie mix into your prepared pan.

Now you can taste test the batter!

Once you have it spread evenly, preheat the oven to 350F. While the oven is heating up, grab your peanut butter and drop spoonfuls of it on top.

You probably don’t need to add this much, but that’s okay, I won’t judge.

Use a knife to mix it on top of the brownie batter. You can have fun with it if you feel like it.

I was trying to go for a “starry night” vibe, but that didn’t work very well.

Once the oven has heated up, bake these for 35 minutes to give it a fudgy texture. It’s worth it.

I ended up going with a giant swirl of peanut butter on top.

Once it has cooled off, remove it from the baking pan and cut it into 16 brownies.

Something like that.

Once you’ve cut them up, enjoy them!

They’re so fudgy!

All and all, this is a very easy recipe, and you don’t really need any special ingredients, unless you count peanut butter. It’s very tasty, and cooking them a little less than normal brownies gives it a nice chewy texture that I really like. Plus, they’re great to make on impulse, so try them out!


  • 1 cup (2 sticks) unsalted butter (227g)
  • 1 cup semisweet chocolate chips divided (175g) (or however much you want)
  • 1¼ cups all-purpose flour (150g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1 teaspoon salt
  • 1 cup granulated sugar (200g)
  • 1 cup firmly packed light brown sugar (220g)
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup creamy peanut butter (doesn’t matter really)


  1. Spray your 8″x8″ square baking pan with baking spray, or line it with parchment paper.
  2. In a bowl, melt two sticks of butter with approximately 87 grams of semi-sweet morsels. Set aside.
  3. In a separate bowl, measure your 150g of flour and 50g of cocoa powder. Add your 1 teaspoon of salt and whisk together. Set this bowl aside.
  4. In another bowl, mix your 200g of granulated sugar and 220g of brown sugar together. This is to ensure you get the right consistency.
  5. Pour the melted chocolate into the bowl with the whisked sugars. Add your three eggs and 1 tablespoon of vanilla extract.
  6. Add the flour-cocoa powder mix to the melted chocolate and sugars.
  7. Add semi-sweet morsels to the dough.
  8. Preheat the oven to 350F.
  9. Pour the brownie batter into your sprayed (or lined) pan. Make sure it’s even.
  10. Drop spoonfuls of peanut butter and mix it around with a knife.
  11. When the oven is heated up, bake the brownies for 35 minutes if you want them to be fudgy, and 40-45 minutes if you want a more traditional texture for your brownies.
  12. After they cool off, cut them into whatever size squares you want.
  13. Enjoy!


Dessert: Mini Chocolate Puff Pastry Rolls

I’m a day late since my schedule was crazy this weekend, and I made these last night.

My mom actually made these once before, and I decided I wanted to try to make them myself. The recipe only requires 5 ingredients, but the recipe does require some planning ahead. You’ll need to get a package of puff pastry sheets, but they need to be refrigerated, so I’d recommend you put them in the refrigerator overnight.

Alright, so now that your puff pastry sheets are refrigerated, put some flour on the work surface. Lay your two puff pastry sheets next to each other.

This is why it’s important that they’re not frozen: when you unfold them, you want them to still be in one piece.

Melt two tablespoons of salted butter in a small bowl. Using your brush, apply a fairly even layer of butter all over the sheets.

It’s hard to tell, but there is indeed melted butter on the puff pastry sheets.

Since we’re going to make 10 of these puff pastry rolls, grab a knife (or a pizza cutter in my case) and cut 10 pieces out vertically.

They don’t need to be exact. Plus, trying to divide something into fifths isn’t fun.

Once the cuts are done, take one cup of chocolate bits. I personally used dark chocolate chunks from Target because I thought they’d be better with these.

The good stuff!

Take one cup of chunks (which is about half of a package), and distribute them among the 10 strips, making sure to leave an inch on both sides for rolling.

One cup of chocolate chunks seems like a bit much honestly…

After you’re satisfied with the distribution of chocolate chunks (and eaten some to make sure there aren’t too many), start rolling each section, and place them on your cookie sheet lined with parchment paper.

I should have made this part look better.

Once the 10 strips are rolled up, you need to beat an egg, and brush it on each pastry roll.

Making breakfast…no wait…
Brush brush brush…

After all the pastry rolls are brushed with beaten egg, throw some dusting sugar on all of them.

There we go!

The sanding sugar is something you might need to find at a craft store. I found mine at a local Michael’s (no intentional coincidence).

Look for something like this.

After your oven has been preheated to 400F, place the cookie sheet in the oven. The recipe calls for 25-30 minutes, but because we’re using the aluminum cookie sheet, we’re doing the full 30 minutes.


They came out perfect honestly, even though they’re not consistent. They’re very tasty, and worth your time if you plan ahead. Unfortunately, everything you need does require some planning, since you’ll need sanding sugar, puff pastry sheets, salted butter, and some good chocolate chunks.

This might be the best picture I’ve taken of everything I’ve baked.

All and all, it’s worth it, and it’s tasty. I recommend you try it yourself!


  • 1 (17.3 ounce) package frozen puff pastry sheets, thawed but cold
  • 2 tablespoons salted butter, melted
  • 1 cup of semi sweet chocolate chips
  • 1 egg, beaten
  • sanding sugar 


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Lightly flour your work surface. Unfold the puff pastry sheets and lay the 2 pieces of pastry side by side with the short side facing you.
  3. Brush the sheets with the melted butter.
  4. Starting at the top, cut strips that are 2 inches wide by 10 inches long. You should end up with 5 strips from each sheet of puff pastry.
  5. Divide the chocolate chips evenly along the strips of pastry. Leave about 1 inch without chips on either end of each strip.
  6. Beginning at the skinny end of each strip, roll up the pastry. Continue rolling each strip of the pastry the same way.
  7. Place the pastry rolls seam side down about 2 inches apart on the prepared baking sheet.
  8. Lightly brush the rolls with the beaten egg.
  9. Sprinkle each roll  generous with the sanding sugar.
  10. Bake for 25 to 30 minutes. The pastries should be a dark golden brown. If the pastries are getting too brown, cover lightly with a piece of foil for the final few minutes of baking time.
  11. Remove the pastries from the oven. Let cool on the baking sheet for 10 to 15 minutes before serving.