Double Chocolate Peanut Butter Brownies
User Reviews
4.6
Double Chocolate Peanut Butter Brownies
Description
This brownie recipe pairs softened salted butter with creamy peanut butter whipped until smooth, then mixed with granulated sugar and eggs combined with vanilla extract. Cocoa powder—either Dutch-processed for a mellow depth or natural—adds chocolate flavor. The flour, baking powder, and salt provide structure, while semisweet chocolate chunks mixed in lend melty chocolate bites throughout the dense batter.
These brownies bake in a 9x13-inch pan for 20-24 minutes until a toothpick inserted comes out with moist crumbs, preventing overbaking and maintaining fudginess. Cooling fully in the pan before slicing helps the brownies set properly. They can be served chilled or at room temperature and also freeze well for later enjoyment.
The choice of cocoa powder affects the flavor tone; Dutch-processed yields a deeper, mellow chocolate taste, but natural cocoa is also effective.
Ingredients
- ¾ cup butter 12 tablespoons, salted, softened
- ¾ cup peanut butter creamy
- 2 cups granulated sugar
- 4 egg large
- 1 teaspoon vanilla extract
- ½ cup Dutch-process cocoa powder or natural, unsweetened, see note
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- 2 cups semisweet chocolate chunks or chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum/metal pan and set aside.
- In a large bowl, whip the butter and peanut butter together with an electric mixer until smooth and creamy, 1-2 minutes. Add the sugar and mix well. Add the eggs and vanilla and mix until combined. Stir in the cocoa until the mixture is smooth and no dry streaks remain.
- Add the flour, baking powder and salt. Stir once or twice (there will still be dry spots) and then add the chocolate chunks or chips. Stir until no dry streaks remain; the batter will be thick.
- Spread the batter evenly in the pan.
- Bake for 20-24 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Don't overbake!
- Let the brownies cool completely in the pan. Cut into squares and serve chilled or at room temperature. The baked and cooled brownies freeze well.
Notes
- Either Dutch-process or natural unsweetened cocoa powder can be used; Dutch-process gives a deeper, mellow flavor.
- Let brownies cool completely before cutting for best texture.
- These brownies freeze well for later serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Brownies (9X13-inch pan of brownies)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Brownie | |
| Calories | 298kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 138mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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