Ingredients:
- ½ cup Sweet Butter Oil
- 1 Cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- ¼ tsp baking powder
- ¼ tsp sea salt
- 1 cup cocoa powder
- 1/2 cup cream peanut butter
- ½ cup strawberry jam
- 2 Tbsp Strawberry Dark Balsamic
Directions:
Preheat the oven to 350°F and line a 9X9 square pan with parchment paper.
Using a hand mixer, blend the EVOO and sugar until smooth and fluffy. Add eggs and vanilla and mix until well combined and the mixture is creamy in color. Add the baking powder and salt, then mix to combine. Add the cocoa powder and blend until glossy and thick, about 60 seconds.
Pour the batter into the prepared baking pan and gently smooth the top.
In a small mixing bowl, whisk together the jam and balsamic vinegar. Dollop the jam mixture and the peanut butter in tablespoons full all over the surface of the brownies. Using a chopstick or butter knife, gently swirl the jam and peanut butter into the batter.
Place in preheated oven and bake for 20 to 25 minutes or until the cake tester comes out with just a little bit of brownie sticking to it and the center is set when jiggling the pan.
Let the brownies cool completely before cutting.
Brownies will store in an airtight container on the counter for up to one week.