2 cups Conventional Peanut Butter
3/4 cup Canola Oil
1 3/4 cups White Sugar
2 tbsp Vanilla Extract
1/2 cup 14% Sour Cream, cold
3 lg Eggs, cold
1/2 cup Wheat Flour
1/2 cup All-Purpose Flour
1/3 tsp Baking Powder
1 1/2 tbsp Cornstarch
3/4 tsp Sea Salt
2/3 cup Unsweetened Cocoa Powder
1 tbsp Mexican Chili Powder
1 tbsp Cinnamon
1 sm bag Semi-Sweet Chocolate Chips
See the directions below…
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Place the peanut butter in microwaveable measuring cup and microwave for about 30 seconds, or until pourable but not super hot.
Line a 9×13 glass dish with parchment paper, leaving an overhang. Spread the peanut butter into an even layer in the pan. Freeze for 1 hour or until solidified. Use the parchment to remove from pan and return peanut butter sheet to freezer. Keep frozen while making the brownie batter.
Preheat oven to 325F, and allow the glass baking dish to return back to room temperature while preparing batter.
In a microwaveable measuring cup, microwave oil for about 2 minutes, then beat oil and sugar together in a large mixing bowl until well combined. Then mix in vanilla, sour cream and eggs and whip for about 5 minutes, until fluffy and smooth.
In another mixing bowl, combine the following 9 ingredients. With the electric better, slowly stir dry mixture into wet mixture until well combined, before stirring in chocolate chips with a rubber spatula.
Grease baking dish, then use the spatula to spread 1/2 of the batter evenly in prepared dish, remove peanut butter layer and lay on top. Spread remaining batter over peanut layer and bake for 40-50 minutes, or until center is slightly not set. Remove from oven and allow to cool before for 45 minutes before serving.