These brownies are a delightful twist on the classic, fudgy brownie. The rich chocolate pairs perfectly with the creamy peanut butter for a treat that’s sure to satisfy any sweet tooth.
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1 cup semisweet chocolate chips, divided
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup creamy peanut butter
Instructions:
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal later.
- Melt the chocolate and butter: In a small saucepan over medium heat, melt the butter. Remove from heat and whisk in half of the chocolate chips untilsmooth. Set aside to cool slightly.
- Whisk the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, and salt.
- Cream the sugars and butter: In a large bowl using an electric mixer, cream together the granulated sugar and brown sugar on high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Add the cooled chocolate mixture to the wet ingredients and mix until just combined. Gradually add the dry ingredients to the wet ingredients, mixing until no flour streaks remain.
- Swirl in the peanut butter: Reserve about 1/4 cup of peanut butter. Add the remaining peanut butter to the batter and gently fold it in until just incorporated. Do not overmix.
- Pour batter and bake: Pour the batter into the prepared pan. Dollop the reserved peanut butter on top of the batter and swirl it decoratively with a knife. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool and cut: Let the brownies cool completely in the pan on a wire rack before cutting them into squares.
Tips:
- For chewier brownies, bake for 25 minutes. For fudgier brownies, bake for 30 minutes.
- Let the brownies cool completely before cutting them for cleaner edges.
- These brownies can be stored at room temperature in an airtight container for up to 3 days, or frozen for longer storage.
Enjoy your delicious homemade Peanut Butter Brownies!
