Chocolate Peanut Butter Brownies Recipe:- A sumptuous and opulent dessert can be made with the help of this recipe for peanut butter brownies. Because they contain a large amount of creamy peanut butter that is swirled throughout the chocolate brownie batter, these homemade fudgy brownies are ideal for anyone who are peanut butter enthusiasts. These fudgy delights are made from scratch and do not require the use of a mixer, so they can be assembled in a short amount of time.
Chocolate Peanut Butter Brownies Recipe
You are either the middle piece or the edge piece of the squad. In either case, the moment you take your first mouthful of these peanut butter brownies, you will be completely enamored with them. These brownies are soft, chewy, and indulgent, just like my traditional recipe for brownies. These brownies are literally elevated to an entirely new level by the addition of peanut butter.
After you see how simple it is to create these, you will no longer use box mix since they have a flavor that is comparable to that of a peanut butter cup. In the event that you are a fan of this flavor combination, then you will absolutely need to test out my simple recipe for buckeyes and my recipe for peanut butter bars. You won’t be glad you did it. In these dishes, peanut butter and chocolate couldn’t be more complementary to one another.
WHAT YOU NEED TO MAKE THIS RECIPE
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
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Preheat the oven to 350F. Spray an 8×8-inch square baking pan with baking spray and line with parchment paper.
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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.)
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In another bowl, sift together the flour and cocoa powder. Whisk in the salt.
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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.
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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.
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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.
