Last week when I posted some recipes, I had used ingredients that came as a gift from friends.And so does this one.Priya had shared with us these awesome peanut butter chip during one of the meets and after the kids and me tasted it, we couldn’t stop! They are so yum!
So, I took out some from the pack and hid it in the fridge so that I could use it in some recipe and we polished off what was remaining in the pack.The hidden packed soon was forgotten until Vaishali posted this brownie recipe.
I rummaged the freezer and there it was,the hidden treasure, that was used in this recipe.
Adapted from – Ribbon’s to Pasta’s
All purpose flour -1 cup
Cocoa powder- 2 tablespoons
Baking powder- 1/2 teaspoon
Baking soda- 1/2 teaspoon
Salt- 1/4 teaspoon
Yogurt- 1/4 cup
Coffee decoction- 1 tablespoon
Milk- 1/2 cup
Vanilla essence – 1/2 teaspoon
Peanutbutter chips as needed
Grease and dust a square pan.Sift together all purpose flour, cocoa powder, salt, baking soda, baking powder
Take yogurt in a bowl and add oil, coffee decoction ,vanilla essence,sugar and whisk well.
Add the sifted flour mixture, peanutbutter chips, milk and mix without lumps.Do not over mix.Transfer the batter to the prepared tray and top it up with more peanut butter chips.
Bake in a pre heated oven at 180 degrees for 30 minutes or till done. Once the cake is done, remove from oven and let it cool a bit. Gently invert in onto a wire rack to cool.Cut when the brownie has cooled completely.
- Adjust the sugar to suit your taste. Mine was just sweet enough.
- You can use chocolate chips instead of peanut butter chips
- Oven timings might vary.Check after 30 minutes and keep an eye out after 25 minutes.
- You can use 1 teaspoon instant coffee powder instead of the coffee decoction.Sift it along with the flour.
This brownie is for Blogging Marathon #61, Week 3, Day 3 with the theme – Chocolate.And also to Kalyani who is hosting Srivalli’s Kid’s Delight Event with the theme – Chocolate! , #KidsDelightChocoGiveaway