Ingredients:
- 1 cup (2 sticks/226g) unsalted butter, melted and slightly cooled
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon (5ml) vanilla extract
- ½ cup (120g) creamy peanut butter
- 1 cup (125g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder
- 1 teaspoon (4g) baking powder
- ¼ teaspoon (1.5g) salt
- 1 cup (80g) old-fashioned rolled oats
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (approx. 85g) M&M’s candy, plus extra for topping
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9x13 inch baking pan.
- Melt the butter in a large mixing bowl and allow it to cool slightly.
- Add the granulated sugar to the melted butter and mix well. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Gently fold in the oats, chocolate chips, and M&M’s.
- Warm the peanut butter in a microwave-safe bowl for 15-30 seconds until pourable.
- Pour half of the brownie batter into the prepared pan. Drizzle with half of the warmed peanut butter. Pour the remaining batter on top and drizzle with the remaining peanut butter. Use a knife or skewer to swirl the peanut butter into the batter.
- Sprinkle additional M&M’s on top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Remove from the oven and let cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely. Slice and serve.