Description
These irresistible peanut butter chocolate brownies combine rich fudge and creamy peanut butter swirls for a decadent treat. The recipe is easy to follow and results in perfectly fudgy brownies with a crackly top.
Ingredients
- 227g unsalted butter
- 175g semisweet chocolate chips, divided
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ cup creamy peanut butter
- 150g all purpose flour
- 50g unsweetened cocoa powder
- 1 teaspoon salt
- 200g granulated sugar
- 220g firmly packed light brown sugar
Instructions
- Preheat oven to 350°F (175°C). Spray an 8×8 inch square baking pan with baking spray and line with parchment paper.
- Melt butter in a small saucepan over medium heat. Remove from heat, whisk in 87g chocolate chips until fully melted. Transfer to a large bowl and let cool briefly.
- In a separate bowl, sift together flour and cocoa powder. Whisk in salt.
- Whisk sugars, eggs, and vanilla into the melted chocolate mixture until smooth. Fold in the flour mixture until just combined, then fold in remaining chocolate chips.
- Pour batter into prepared pan. Drop peanut butter by teaspoonfuls over the top and swirl gently with a knife or skewer.
- Bake for 40-45 minutes until center is set. Cover with foil after 25 minutes if peanut butter browns too quickly. Let cool completely before cutting.
Notes
- For the best texture, avoid overmixing the batter after adding the dry ingredients.
- These brownies taste even better the next day.
- The recipe can be doubled for a 9×13 inch pan.
- Store in an airtight container at room temperature for up to 4 days.
- Can be frozen for up to 3 months when properly wrapped.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 380
- Sugar: N/A
- Sodium: N/A
- Fat: 22.3 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 42.5 g
- Fiber: N/A
- Protein: 5.8 g
- Cholesterol: N/A
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