Peanut Butter Brownies
User Reviews
5
Peanut Butter Brownies
Description
These brownies start with preparing a peanut butter filling by melting creamy peanut butter and butter, then mixing in vanilla extract and powdered sugar until smooth. The brownie batter is made by blending cocoa powder with boiling water, melting in unsweetened chocolate, adding melted butter, oil, eggs, vanilla, sugar, flour, and salt.
The batter is spread in a parchment-lined pan, topped with the peanut butter filling, then baked at 350°F until set. The resulting dessert has a fudgy, moist chocolate brownie base contrasted with a creamy, sweet peanut butter layer.
Recommended for a 9x13 metal pan to avoid overbaking; glass pans retain more heat and require quick cooling. Cocoa powder type can be Dutch-processed or natural with an adjusted recipe. Substitutions for peanut butter include processed nut butters, and optional chocolate chips or nuts can be added to the batter for texture.
These brownies store well at room temperature for up to 4 days and can be frozen for longer storage. They can be served alone or with whipped cream or ice cream for extra richness.
Ingredients
For the Peanut Butter Filling:
- 1½ cups peanut butter creamy
- 6 tablespoons butter unsalted
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
For the Brownies:
- ⅓ cup cocoa powder Dutch-processed
- ½ cup water boiling, 2 tablespoons
- 2 ounces unsweetened chocolate finely chopped
- 4 tablespoons butter melted, unsalted
- ½ cup vegetable oil 2 tablespoons
- 2 egg
- 2 egg yolk
- 2 teaspoons vanilla extract
- 2½ cups granulated sugar
- 1¾ cups all-purpose flour
- ¾ teaspoon salt
- 1 cup semisweet chocolate chips optional
Instructions
- Adjust oven rack to lowest position and preheat oven to 350 degrees F. Spray a 9x13-inch pan with non-stick cooking spray, then line with parchment paper, leaving about a one-inch overhang on the sides.
- Prepare the Peanut Butter Filling: Melt the peanut butter and unsalted butter together in a medium bowl in the microwave until completely melted and smooth, 1 to 2 minutes, stirring occasionally. Whisk in the vanilla extract, then gradually whisk in the powdered sugar until completely smooth. Set aside while you prepare the brownie batter.
- Prepare the Brownies: Whisk the cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips, if using.
- Pour half of the batter into the prepared pan, spreading into an even layer.
- Turn the peanut butter filling out onto a clean work surface and press into a rough 9x13-inch rectangle. Transfer that filling using your fingers or a thin metal spatula onto the brownie batter in the pan. You can do this in sections and it doesn’t have to be perfect. Pour the remaining batter over the peanut butter filling and gently spread into an even layer.
- Bake until a toothpick inserted halfway between the edge and center comes out with just a few moist crumbs attached, 28 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours.
- Using the parchment overhang, lift the brownies from the pan. Place the brownies on the wire rack and cool completely, about 1 additional hour. Cut into squares and serve. The brownies can be stored in an airtight container at room temperature for about 4 days.
Notes
- Use a 9x13-inch metal baking pan to prevent overbaking; if using glass, remove brownies promptly to cool after 10 minutes.
- Dutch-process cocoa powder is preferred for flavor, but unsweetened cocoa powder can substitute.
- Choose processed-style peanut butter like Jif or Skippy for best consistency and flavor.
- Peanut butter can be replaced with almond, cashew, or sunflower seed butter with similar texture.
- Optional mix-ins include chocolate chips, nuts, or candy pieces to vary texture and flavor.
- The peanut butter filling can be made a day ahead and refrigerated before assembly.
- Store brownies in an airtight container at room temperature for up to 4 days or freeze individually wrapped for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24brownies
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 43mg | 14% |
| Sodium | 156mg | 7% |
| Potassium | 201mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 191IU | 4% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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