Brownies Selai Kacang

Instructions

1. Preheat the oven to 325 degrees Fahrenheit and spray an 8 x 8 x 2-inch baking pan with non-stick cooking spray and set aside.
2. Add 6 tablespoons unsalted butter,¼ cup vegetable oil, 1¼ cups granulated sugar, 2 large eggs, and 2 teaspoons vanilla extract to a large bowl and whisk until combined.
3. In a small bowl, whisk together ¾ cup cocoa powder, ⅔ cup all-purpose flour, 1 tablespoon cornstarch, ⅛ teaspoon baking soda, and ⅛ teaspoon salt.
4. Add the flour mixture to the sugar mixture and mix until combined. Add the batter to the prepared baking pan then spread it evenly with a spatula or spoon. Leave a few deep grooves for the peanut butter to settle into.
5. Add ½ cup creamy peanut butter, 2 tablespoons unsalted butter, ⅓ cup powdered sugar, and ½ teaspoon vanilla extract to a medium bowl and mix until smooth.
6. Spoon the peanut butter mixture over the brownie batter. Use a spoon or a knife to swirl the peanut butter into the brownie batter. Swirl that batter enough so that there will be both brownie and peanut butter in each bite. Keep in mind that the more you swirl, the more the peanut butter mixture will mix into the brownie batter and become one.
7. Bake for 30-35 minutes until a toothpick comes out with just a few moist crumbs on it. The peanut butter mixture will still look pretty runny and underbaked, but it will continue to cook and set as the brownies cool.
8. Allow the brownies to cool completely before cutting and serving.