Ingredients:
1 Tbsp softened butter, for greasing
1 C all-purpose flour
1 C cocoa powder
½ tsp kosher salt
4 eggs
2 C granulated sugar
2 sticks (½ lb) butter, melted
2 Tbsp, Veg Oil
1 tbsp pure vanilla extract
¾ cup creamy peanut butter
¾ cup seedless raspberry jam
½ C Salted Peanuts, rough Chop
Flaky sea salt (optional)
Procedure:
- Preheat the oven to 350°F. Grease a 9×13” baking dish with butter and line it with a piece of parchment paper (allow a few inches of paper to hang over the dish). Grease the parchment with more butter.
- In a mixing bowl, whisk together the flour, cocoa powder, and salt. In a separate large mixing bowl, beat the eggs until frothy. Add the sugar and whisk aggressively until well incorporated. The mixture should be thick and pale yellow.
- Mix in the melted butter, oil, and vanilla extract. Pour the dry ingredients into the mixture, whisking until incorporated. Pour the brownie batter into the prepared baking dish, using a rubber spatula to spread it into an even layer.
- Dollop the batter with the peanut butter and jelly. Run a small knife through the batter in vertical and horizontal lines until you create a swirled, marbled pattern. Top with chopped peanuts.
- Bake the brownies for 30-35 minutes, or until *just* cooked through. Let the brownies cool in the pan for about 15 minutes.
- Transfer them to a cutting board by lifting the parchment paper. Use a serrated knife to cut the brownies into 18 or 24 squares. Sprinkle with a little flaky sea salt if desired (you want to!). Enjoy!
