Peanut Butter Brownies
User Reviews
5.0
375 reviews
Excellent
Peanut Butter Brownies
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Rich, fudgy, and chewy, these Peanut Butter Brownies have it all. They are so easy to make and don't require any special equipment.
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Ingredients
- 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
- ½ cup creamy peanut butter
Instructions
- Preheat the oven to 350F. Spray an 8x8-inch square baking pan with baking spray and line with parchment paper.
- In a small saucepan, melt the butter over medium heat. Remove from the heat and whisk in 1/2 cup chocolate chips. Continue whisking until fully melted. Transfer to a large bowl and let cool for a few minutes. (You can also melt the butter in a large bowl in the microwave, then stir in the chocolate until melted.)
- In another bowl, sift together the flour and cocoa powder. Whisk in the salt.
- To the melted chocolate, whisk in the sugars, eggs, and vanilla until smooth. Fold in the flour mixture until well combined. Fold in the remaining 1/2 cup chocolate chips. Pour the batter into the prepared pan and use a spatula to spread the batter to the edges of the pan.
- Drop the peanut butter over the top of the batter by teaspoonfuls. Use the tip of a knife or a screwer to swirl it into the batter.
- Bake for 40 to 45 minutes or until the center doesn’t wobble when the pan is gently shaken, or 35 minutes for a super fudgy center. Cover the brownies with foil after 25 minutes if the peanut butter appears to be browning. (The bake time may increase by 5 to 10 minutes if covered.) Let the brownies cool in the pan completely before slicing.
Notes
- Room temperature eggs will mix more smoothly into the batter than cold eggs. Bring the eggs out of the fridge ahead of time or place them in a bowl of warm water to quickly warm them to room temperature.
- I highly recommend using a kitchen scale to measure your flour as it’s the most accurate method. However, if you don’t have a scale, be sure to fluff your flour with a spoon and then spoon it into your measuring cup before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup.
- Avoid over-mixing the brownie batter as it’ll lead to a batch of tough brownies. Skip with mixing the batter with a spatula and skip using a mixer.
- For beautiful clean cuts, wipe the knife on a damp cloth or run it under warm water between cutting.
- When melting the chocolate, make sure not to get water in the pan as it can cause the chocolate to seize.
- Don’t skip sifting the dry ingredients. It helps the ingredients mix together, aerate the dry ingredients, and breaks up any lumps. This helps prevent dense or overmixed brownies.
- When swirling the peanut butter, less is more. If you swirl too much, you will mix the peanut butter into the batter.
Nutrition Information
Show Details
Calories
494kcal
(25%)
Carbohydrates
57g
(19%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
269mg
(11%)
Potassium
269mg
(8%)
Fiber
3g
(12%)
Sugar
41g
(82%)
Vitamin A
540IU
(11%)
Calcium
47mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 57g | 19% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 269mg | 11% |
| Potassium | 269mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
| Vitamin A | 540IU | 11% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
375 reviews
Excellent
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