Ingredients
unsalted butter,for greasing
2¼cupsgranulated sugar
1¼cupsdutch processed cocoa powder
1tspsalt
1tspbaking powder
1½cupsall-purpose flour
1cupvegetable oil
1tbspvanilla extract
3large eggs
¼cupwater
1cupwalnuts,toasted
½cupcreamy peanut butter
whipped cream,for serving
rainbow sprinkle,for topping
Preparation
Position a rack in the center of the oven, then preheat the oven to 350 degrees F.
Grease a 9×13-inch dark metal pan with softened butter, then line with parchment paper, leaving an overhang on all sides. Grease the parchment with more butter.
In a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour.
Add the vegetable oil, vanilla, eggs, and water, then whisk to combine. Stir in the walnuts.
Pour the brownie batter into the prepared baking pan, then smooth the top with a spatula.
Add the peanut butter over the top, then swirl into the batter with a knife or skewer.
Bake for 20 minutes until lightly puffed on top.
Transfer the brownie pan to a wire rack, and let cool for 30 minutes.
Use the parchment paper to lift the cooled brownies out of the pan, then cut them into 12 bars.
Serve with a dollop of whipped cream and a pinch of sprinkles, and enjoy!
