Print

Peanut Butter Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 7 reviews

These Peanut Butter Brownies combine the rich, fudgy texture of classic chocolate brownies with swirls of creamy peanut butter for a decadent treat. Easy to prepare and perfect for sharing, this recipe balances sweet chocolate with a nutty twist, resulting in irresistibly moist and flavorful brownies.

Ingredients

Brownie Base

  • 1 cup unsalted butter (227g)
  • 1 cup semisweet chocolate chips, divided (175g)
  • 1¼ cups all-purpose flour (150g)
  • ½ cup unsweetened cocoa powder (50g)
  • 1 teaspoon salt
  • 1 cup granulated sugar (200g)
  • 1 cup firmly packed light brown sugar (220g)
  • 3 large eggs
  • 1 tablespoon vanilla extract

Peanut Butter Swirl

  • ½ cup creamy peanut butter

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8x8-inch square baking pan with baking spray and line it with parchment paper for easy removal.
  2. Melt Butter and Chocolate: In a small saucepan over medium heat, melt the butter. Remove from heat and whisk in ½ cup of the chocolate chips until fully melted and smooth. Transfer the mixture to a large bowl and let it cool slightly.
  3. Mix Dry Ingredients: In another bowl, sift together the flour and cocoa powder, then whisk in the salt to combine evenly.
  4. Combine Wet Ingredients: To the cooled butter and chocolate mixture, whisk in the granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  5. Fold in Dry Ingredients and Chocolate Chips: Gently fold the flour mixture into the wet ingredients until just combined. Then, fold in the remaining ½ cup of chocolate chips. Pour the batter into the prepared pan and spread evenly to the edges using a spatula.
  6. Add Peanut Butter Swirls: Drop teaspoonfuls of creamy peanut butter over the batter surface. Use the tip of a knife or skewer to swirl the peanut butter into the batter for a marbled effect.
  7. Bake: Place the pan in the oven and bake for 40 to 45 minutes, or until the center is set and doesn’t wobble when shaken gently. For a fudgier center, bake for about 35 minutes. If the peanut butter starts to brown too much after 25 minutes, cover the pan loosely with foil to prevent burning. Note that covering may increase baking time by 5 to 10 minutes.
  8. Cool and Serve: Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Slice into 12 squares and enjoy.

Notes

  • Using parchment paper makes it easier to remove brownies from the pan without breaking.
  • For a nutty crunch, you can add chopped peanuts or nuts along with the chocolate chips.
  • If you prefer chunky peanut butter, use that instead of creamy for a different texture.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • You can double the recipe for a larger pan but adjust baking time accordingly.

Find it online: https://dishcooks.com/peanut-butter-brownies-recipe/