Peanut Butter Brownies
User Reviews
5
Peanut Butter Brownies
Description
This recipe starts with melting butter and a portion of semisweet chocolate chips, which forms a smooth chocolate base. The dry ingredients include all-purpose flour, cocoa powder, and salt, sifted together to ensure even mixing. Sugars and eggs are incorporated carefully to avoid overmixing, preserving tenderness. Remaining chocolate chips are folded in for texture.
Peanut butter is dropped by teaspoonfuls atop the batter and gently swirled in to create visually appealing streaks and subtle pockets of peanut flavor. The brownies bake for 40 to 45 minutes until a gentle wobble remains in the center, ensuring moistness.
For best results, use room temperature eggs to blend smoothly, measure flour accurately, avoid overmixing, and keep chocolate free of water to prevent seizing. The peanut butter swirl should be modest for balance. Clean cuts can be achieved by wiping the knife between slices.
Ingredients
- 1 cup butter 227g, unsalted
- 1 cup semisweet chocolate chips divided (175g)
- 1¼ cups all-purpose flour (150g)
- ½ cup cocoa powder 50g, unsweetened
- 1 teaspoon salt
- 1 cup granulated sugar (200g)
- 1 cup brown sugar 220g, light; firmly packed
- 3 egg large
- 1 tablespoon vanilla extract
- ½ cup peanut butter creamy
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
- Use eggs at room temperature to ensure smooth batter mixing.
- Measure flour by spooning and leveling to avoid packing and density.
- Avoid overmixing the batter to keep brownies tender.
- Keep chocolate dry when melting to prevent graininess.
- Swirl peanut butter lightly to maintain distinct pockets of flavor without blending thoroughly.
- Clean knife between cuts with a damp cloth or warm water for neat slices.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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