Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers. Crazy delicious, veggie burgers that taste full of flavour and are filling and are very easy to make gluten free and vegan!
As you can see, these aren’t just any ‘ole burgers. They are Quinoa Veggie Burgers. Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers. Crazy delicious, veggie burgers that taste full of flavour and are filling.
The Mr. gobbled them out – totally a yes getting him on quinoa’s good side. My mom also loved them. YES YES YES! These were the two people who were against me and my quinoa ways and I’ve converted them! Maybe I should explain why I think these burgers were so fantastic.
I did something crazy. Okay, not really, but instead of cooking the quinoa with water, I used broth. Friends, when you make quinoa with broth, amazing things happen.
As in, I made them instantly amazing. I had to resist eating just the bare cooked quinoa. It was so good. I saw such a huge difference in cooking them in broth over water that I will always make my quinoa this way. Since the broth was so flavourful, that provided such a delicious base for these burgers. Now, these burgers aren’t your fake frozen veggie burgers. They are firm like real burgers, but soft enough on the inside and packed with flavours of all the seasonings and the sun-dried tomatoes.
Then you get hit with the cheese. The mozzarella oozes out a bit when you break into the burger, almost as if this is a mozzarella-stuffed burger. It helps to add a delicious cheesy bite to the burgers, will being a binder at the same time. The sun dried tomatoes not only provide an insanely good flavour, but they add some beautiful specs of colour too.
Whoa. Technically speaking, this could be a pizza-esque burger with the tomatoes and cheese. And more than technically speaking, this was good . Remember when I said I was all quinoa-ed out? I was wrong.
The quinoa is back to stay for good. Oh yes. If you want an amazing quinoa burger, then these are the ones for you!
YOUR QUESTIONS ANSWERED
Q: How do I make these quinoa veggie burgers vegan?
A: You can sub the cheese for vegan dairy mozzarella shreds, and use flax eggs instead. You will need to add a little more flour to help keep the burgers together.
Q: My burgers are falling apart. How do I make my quinoa burgers stay together?
A: Just like any other burger, you need to take care with how you mix your ingredients and form your patties. Mix well, and form the patties tightly. If your uncooked patties are too wet, add a bit more flour, re-mix, and form them again.
Q: What do I serve with quinoa burgers?
A: I’ve been asked this several times. You could serve these with my popular kale cabbage slaw or with a vegan burger bun . I love homemade fries on the side. Also, you can make them smaller and put them on top of a salad bowl .
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Ingredients
- 1 cup cooked quinoa
- 3/4 cup low part skim mozzarella shredded cheese
- 2 sun-dried tomatoes , chopped
- 1 1/2 eggs , I usually beat a whole egg, then half it
- 3 tablespoons flour , you can use coconut flour for GF
- 1 tablespoon chopped scallion/green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sriracha , optional
- 2 tablespoons oil
To cook quinoa (makes 3 cups):
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1/2 teaspoon salt
Instructions
Cooking Quinoa
- Wash the quinoa in a mesh strainer rigorously with water.
- In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
- Add the broth to the pan and the salt. Stir, and bring to a boil. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
- When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit.
Quinoa Burgers
- Add all of the ingredients together to make the burgers except the oil, stirring until thoroughly combined.
- Divide into 4 burgers on a parchment paper (or just a place).
- Heat the oil in a large pan over medium-high heat.
- Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it is hot enough.
- Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
- Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side. Place on a paper towel to cool and remove excess oil. Enjoy!
Notes
- TO MAKE IT VEGAN
- You can use vegan shredded cheese such as Daiya cheese and a flax egg
- TO MAKE IT GLUTEN FREE I make these Gluten Free all the time by using coconut flour instead of regular flour.
- HOW TO STORE You can store these burgers in an air tight tupperware container in the fridge separated by wax paper. They last about 4-5 days in the fridge and taste best fresh.
Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers. Crazy delicious, veggie burgers that taste full of flavour and are filling and are very easy to make gluten free and vegan!
As you can see, these aren’t just any ‘ole burgers. They are Quinoa Veggie Burgers. Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers. Crazy delicious, veggie burgers that taste full of flavour and are filling.
The Mr. gobbled them out – totally a yes getting him on quinoa’s good side. My mom also loved them. YES YES YES! These were the two people who were against me and my quinoa ways and I’ve converted them! Maybe I should explain why I think these burgers were so fantastic.
I did something crazy. Okay, not really, but instead of cooking the quinoa with water, I used broth. Friends, when you make quinoa with broth, amazing things happen.
As in, I made them instantly amazing. I had to resist eating just the bare cooked quinoa. It was so good. I saw such a huge difference in cooking them in broth over water that I will always make my quinoa this way. Since the broth was so flavourful, that provided such a delicious base for these burgers. Now, these burgers aren’t your fake frozen veggie burgers. They are firm like real burgers, but soft enough on the inside and packed with flavours of all the seasonings and the sun-dried tomatoes.
Then you get hit with the cheese. The mozzarella oozes out a bit when you break into the burger, almost as if this is a mozzarella-stuffed burger. It helps to add a delicious cheesy bite to the burgers, will being a binder at the same time. The sun dried tomatoes not only provide an insanely good flavour, but they add some beautiful specs of colour too.
Whoa. Technically speaking, this could be a pizza-esque burger with the tomatoes and cheese. And more than technically speaking, this was good . Remember when I said I was all quinoa-ed out? I was wrong.
The quinoa is back to stay for good. Oh yes. If you want an amazing quinoa burger, then these are the ones for you!
YOUR QUESTIONS ANSWERED
Q: How do I make these quinoa veggie burgers vegan?
A: You can sub the cheese for vegan dairy mozzarella shreds, and use flax eggs instead. You will need to add a little more flour to help keep the burgers together.
Q: My burgers are falling apart. How do I make my quinoa burgers stay together?
A: Just like any other burger, you need to take care with how you mix your ingredients and form your patties. Mix well, and form the patties tightly. If your uncooked patties are too wet, add a bit more flour, re-mix, and form them again.
Q: What do I serve with quinoa burgers?
A: I’ve been asked this several times. You could serve these with my popular kale cabbage slaw or with a vegan burger bun . I love homemade fries on the side. Also, you can make them smaller and put them on top of a salad bowl .
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Ingredients
- 1 cup cooked quinoa
- 3/4 cup low part skim mozzarella shredded cheese
- 2 sun-dried tomatoes , chopped
- 1 1/2 eggs , I usually beat a whole egg, then half it
- 3 tablespoons flour , you can use coconut flour for GF
- 1 tablespoon chopped scallion/green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sriracha , optional
- 2 tablespoons oil
To cook quinoa (makes 3 cups):
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1/2 teaspoon salt
Instructions
Cooking Quinoa
- Wash the quinoa in a mesh strainer rigorously with water.
- In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
- Add the broth to the pan and the salt. Stir, and bring to a boil. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
- When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit.
Quinoa Burgers
- Add all of the ingredients together to make the burgers except the oil, stirring until thoroughly combined.
- Divide into 4 burgers on a parchment paper (or just a place).
- Heat the oil in a large pan over medium-high heat.
- Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it is hot enough.
- Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
- Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side. Place on a paper towel to cool and remove excess oil. Enjoy!
Notes
- TO MAKE IT VEGAN
- You can use vegan shredded cheese such as Daiya cheese and a flax egg
- TO MAKE IT GLUTEN FREE I make these Gluten Free all the time by using coconut flour instead of regular flour.
- HOW TO STORE You can store these burgers in an air tight tupperware container in the fridge separated by wax paper. They last about 4-5 days in the fridge and taste best fresh.
Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers. Crazy delicious, veggie burgers that taste full of flavour and are filling and are very easy to make gluten free and vegan!
As you can see, these aren’t just any ‘ole burgers. They are Quinoa Veggie Burgers. Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers. Crazy delicious, veggie burgers that taste full of flavour and are filling.
The Mr. gobbled them out – totally a yes getting him on quinoa’s good side. My mom also loved them. YES YES YES! These were the two people who were against me and my quinoa ways and I’ve converted them! Maybe I should explain why I think these burgers were so fantastic.
I did something crazy. Okay, not really, but instead of cooking the quinoa with water, I used broth. Friends, when you make quinoa with broth, amazing things happen.
As in, I made them instantly amazing. I had to resist eating just the bare cooked quinoa. It was so good. I saw such a huge difference in cooking them in broth over water that I will always make my quinoa this way. Since the broth was so flavourful, that provided such a delicious base for these burgers. Now, these burgers aren’t your fake frozen veggie burgers. They are firm like real burgers, but soft enough on the inside and packed with flavours of all the seasonings and the sun-dried tomatoes.
Then you get hit with the cheese. The mozzarella oozes out a bit when you break into the burger, almost as if this is a mozzarella-stuffed burger. It helps to add a delicious cheesy bite to the burgers, will being a binder at the same time. The sun dried tomatoes not only provide an insanely good flavour, but they add some beautiful specs of colour too.
Whoa. Technically speaking, this could be a pizza-esque burger with the tomatoes and cheese. And more than technically speaking, this was good . Remember when I said I was all quinoa-ed out? I was wrong.
The quinoa is back to stay for good. Oh yes. If you want an amazing quinoa burger, then these are the ones for you!
YOUR QUESTIONS ANSWERED
Q: How do I make these quinoa veggie burgers vegan?
A: You can sub the cheese for vegan dairy mozzarella shreds, and use flax eggs instead. You will need to add a little more flour to help keep the burgers together.
Q: My burgers are falling apart. How do I make my quinoa burgers stay together?
A: Just like any other burger, you need to take care with how you mix your ingredients and form your patties. Mix well, and form the patties tightly. If your uncooked patties are too wet, add a bit more flour, re-mix, and form them again.
Q: What do I serve with quinoa burgers?
A: I’ve been asked this several times. You could serve these with my popular kale cabbage slaw or with a vegan burger bun . I love homemade fries on the side. Also, you can make them smaller and put them on top of a salad bowl .
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Ingredients
- 1 cup cooked quinoa
- 3/4 cup low part skim mozzarella shredded cheese
- 2 sun-dried tomatoes , chopped
- 1 1/2 eggs , I usually beat a whole egg, then half it
- 3 tablespoons flour , you can use coconut flour for GF
- 1 tablespoon chopped scallion/green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sriracha , optional
- 2 tablespoons oil
To cook quinoa (makes 3 cups):
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1/2 teaspoon salt
Instructions
Cooking Quinoa
- Wash the quinoa in a mesh strainer rigorously with water.
- In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
- Add the broth to the pan and the salt. Stir, and bring to a boil. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
- When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit.
Quinoa Burgers
- Add all of the ingredients together to make the burgers except the oil, stirring until thoroughly combined.
- Divide into 4 burgers on a parchment paper (or just a place).
- Heat the oil in a large pan over medium-high heat.
- Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it is hot enough.
- Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
- Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side. Place on a paper towel to cool and remove excess oil. Enjoy!
Notes
- TO MAKE IT VEGAN
- You can use vegan shredded cheese such as Daiya cheese and a flax egg
- TO MAKE IT GLUTEN FREE I make these Gluten Free all the time by using coconut flour instead of regular flour.
- HOW TO STORE You can store these burgers in an air tight tupperware container in the fridge separated by wax paper. They last about 4-5 days in the fridge and taste best fresh.
Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers. Crazy delicious, veggie burgers that taste full of flavour and are filling and are very easy to make gluten free and vegan!
As you can see, these aren’t just any ‘ole burgers. They are Quinoa Veggie Burgers. Sun-dried Tomato and Mozzarella Quinoa Veggie Burgers. Crazy delicious, veggie burgers that taste full of flavour and are filling.
The Mr. gobbled them out – totally a yes getting him on quinoa’s good side. My mom also loved them. YES YES YES! These were the two people who were against me and my quinoa ways and I’ve converted them! Maybe I should explain why I think these burgers were so fantastic.
I did something crazy. Okay, not really, but instead of cooking the quinoa with water, I used broth. Friends, when you make quinoa with broth, amazing things happen.
As in, I made them instantly amazing. I had to resist eating just the bare cooked quinoa. It was so good. I saw such a huge difference in cooking them in broth over water that I will always make my quinoa this way. Since the broth was so flavourful, that provided such a delicious base for these burgers. Now, these burgers aren’t your fake frozen veggie burgers. They are firm like real burgers, but soft enough on the inside and packed with flavours of all the seasonings and the sun-dried tomatoes.
Then you get hit with the cheese. The mozzarella oozes out a bit when you break into the burger, almost as if this is a mozzarella-stuffed burger. It helps to add a delicious cheesy bite to the burgers, will being a binder at the same time. The sun dried tomatoes not only provide an insanely good flavour, but they add some beautiful specs of colour too.
Whoa. Technically speaking, this could be a pizza-esque burger with the tomatoes and cheese. And more than technically speaking, this was good . Remember when I said I was all quinoa-ed out? I was wrong.
The quinoa is back to stay for good. Oh yes. If you want an amazing quinoa burger, then these are the ones for you!
YOUR QUESTIONS ANSWERED
Q: How do I make these quinoa veggie burgers vegan?
A: You can sub the cheese for vegan dairy mozzarella shreds, and use flax eggs instead. You will need to add a little more flour to help keep the burgers together.
Q: My burgers are falling apart. How do I make my quinoa burgers stay together?
A: Just like any other burger, you need to take care with how you mix your ingredients and form your patties. Mix well, and form the patties tightly. If your uncooked patties are too wet, add a bit more flour, re-mix, and form them again.
Q: What do I serve with quinoa burgers?
A: I’ve been asked this several times. You could serve these with my popular kale cabbage slaw or with a vegan burger bun . I love homemade fries on the side. Also, you can make them smaller and put them on top of a salad bowl .
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
WATCH THE VIDEO TO SEE HOW IT’S MADE:
Ingredients
- 1 cup cooked quinoa
- 3/4 cup low part skim mozzarella shredded cheese
- 2 sun-dried tomatoes , chopped
- 1 1/2 eggs , I usually beat a whole egg, then half it
- 3 tablespoons flour , you can use coconut flour for GF
- 1 tablespoon chopped scallion/green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sriracha , optional
- 2 tablespoons oil
To cook quinoa (makes 3 cups):
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1/2 teaspoon salt
Instructions
Cooking Quinoa
- Wash the quinoa in a mesh strainer rigorously with water.
- In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
- Add the broth to the pan and the salt. Stir, and bring to a boil. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
- When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit.
Quinoa Burgers
- Add all of the ingredients together to make the burgers except the oil, stirring until thoroughly combined.
- Divide into 4 burgers on a parchment paper (or just a place).
- Heat the oil in a large pan over medium-high heat.
- Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it is hot enough.
- Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
- Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side. Place on a paper towel to cool and remove excess oil. Enjoy!
Notes
- TO MAKE IT VEGAN
- You can use vegan shredded cheese such as Daiya cheese and a flax egg
- TO MAKE IT GLUTEN FREE I make these Gluten Free all the time by using coconut flour instead of regular flour.
- HOW TO STORE You can store these burgers in an air tight tupperware container in the fridge separated by wax paper. They last about 4-5 days in the fridge and taste best fresh.
Quinoa Veggie Burgers (Sun-dried Tomato and Mozzarella)
Ingredients
- 1 cup cooked quinoa
- 3/4 cup low part skim mozzarella shredded cheese
- 2 sun-dried tomatoes chopped
- 1 1/2 eggs I usually beat a whole egg, then half it
- 3 tablespoons flour you can use coconut flour for GF
- 1 tablespoon chopped scallion/green onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sriracha optional
- 2 tablespoons oil
To cook quinoa (makes 3 cups):
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1/2 teaspoon salt
Instructions
Cooking Quinoa
- Wash the quinoa in a mesh strainer rigorously with water.
- In a pan over medium high heat, add 2 teaspoons olive oil. Dry the quinoa by adding it to the pan and letting it heat up for about 2 minutes.
- Add the broth to the pan and the salt. Stir, and bring to a boil. Lower to medium-low heat and cover, cooking for 15 minutes, stirring occasionally.
- When all of the water has been absorbed, the quinoa is finishing cooking. Use your fork to fluff the quinoa a bit.
Quinoa Burgers
- Add all of the ingredients together to make the burgers except the oil, stirring until thoroughly combined.
- Divide into 4 burgers on a parchment paper (or just a place).
- Heat the oil in a large pan over medium-high heat.
- Test to ensure the oil is hot enough (but not burned) by breaking off a piece of one of the burgers. If it sizzles, it is hot enough.
- Add the burgers into the pan. Allow to cook for 2-3 minutes on one side, then flip.
- Cook for 2-3 minutes on this side. It should be golden brown. If not, cook for one minute extra on each side. Place on a paper towel to cool and remove excess oil. Enjoy!
Notes
- TO MAKE IT VEGAN
- You can use vegan shredded cheese such as Daiya cheese and a flax egg
- TO MAKE IT GLUTEN FREE I make these Gluten Free all the time by using coconut flour instead of regular flour.
- HOW TO STORE You can store these burgers in an air tight tupperware container in the fridge separated by wax paper. They last about 4-5 days in the fridge and taste best fresh.
Nutrition
Quinoa Veggie Burgers (Sun-dried Tomato and Mozzarella) https://jessicainthekitchen.com/sundried-tomato-mozzarella-quinoa-burgers/ February 24, 2014
These Peanut Butter Swirl Brownies are the ultimate brownie treat! Chewy, fudgy, easy to make and loaded with creamy peanut butter flavor!
Why am I posting peanut butter swirl brownies in the middle of the week? Because next month is Peanut Month, and even better, March 1 is Peanut Butter Lover’s Day!
I’ve got you prepared, no worries.
You probably don’t know this since I barely post peanut butter recipes on the blog, but I’m big on peanut butter. Actually, all nuts, especially almonds and cashews, but peanut butter gets its fair share in my diet. Especially in peanut butter and jelly sandwiches, which are like my favourite, to-go sandwiches. Sorry everyone, I know us food bloggers seem like we always eat extravagantly, which I will agree that for the most part, I’ve been doing pretty well, but sometimes I just want cereal, or PB & J.
Now, these brownies. Peanut butter takes brownies to a whole new level of creaminess and flavour by definitely amping it up. I swirled the peanut butter throughout the entire batter so that you got it not only on the top but throughout your brownie, and trust me, it’s good. It adds a different kind of richness than chocolate while complementing the chocolate, almost toning it down a notch to introduce these new delicious flavour. I love how peanut butter isn’t a neutral flavour, but isn’t particularly sweet or salty, it’s just, well perfect. Try it; add peanut butter to your oatmeal, your smoothie, anything, and you’ll see how much more creamy it becomes will balancing out the other flavours.
How do you plan to celebrate Peanut Butter Lover’s Day? I think I will be whipping up another batch of these.
If you try these Peanut Butter Swirl Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Ingredients
- 3/4 cup all purpose flour , 107g
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup brown sugar (I use raw brown sugar, cane sugar or coconut sugar ) , 158g
- 1/2 cup melted coconut oil , 100g
- 1 teaspoon vanilla extract
- 2 tablespoons water , 28g
- 2 flax eggs
- 1 cup chocolate chips, melted - I recommend Ghirardelli , 188g
- 1 cup chocolate chips , unmelted
- 1/4 cup runny peanut butter
Instructions
- Preheat oven to 325 degrees F/165 degrees C.
- Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted.
- In a medium bowl, sift the flour, salt and baking soda until combined. Set aside.
- In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
- Stir in the 1 cup unmelted chocolate chips.
- Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan.
- Warm up peanut butter in a microwave safe bowl for about 15 seconds.
- Add the peanut butter with a spoon in dollops on top of the brownies. Using a dinner knife, swirl the peanut butter throughout the brownies.
- Bake for 35 minutes. When finished, remove from oven and allow to cool completely in pan on a wire rack.
Notes
- It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies.
- Oil instead of butter in products tends to create a moister product. All you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for e.g. if you use smaller, your brownies will not be ready in the right amount of time.
- Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.
