Peanut Butter Brownies Recipe
Dive into these delectable Peanut Butter Brownies! Classic fudgy brownies with a swirl of creamy peanut butter batter on top!
Servings: 12 brownies
Calories: 396kcal
Ingredients
- 1/2 cup all-purpose flour
- 1 Tbsp unsweetened cocoa powder
- 4 oz semi-sweet chocolate melted (I used a Ghiradelli baking bar)
- 2/3 cup sugar
- 6 Tbsp (3/4 stick) butter
- 2 eggs
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup mini semi-sweet chocolate chips
peanut butter batter
- 1/4 cup flour
- 1/2 cup sugar
- 1/2 cup creamy peanut butter
- 4 Tbsp (1/2 stick) butter room temperature
- 1 egg
- 1/8 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees. Line an 8×8 baking pan with parchment paper so that there is enough to pull the brownies out once they are done. Then, butter or spray with nonstick cooking oil. Set aside.
- Over a double boiler, melt butter, sugar, and chocolate. Whisk until smooth. Let mixture cool on the counter for at least 5 minutes.
- Next, pour the melted chocolate mixture into the bowl of a stand mixer and add in the vanilla, one egg and mix together. Then add the other egg, mix until incorporated.
- In a separate small mixing bowl whisk together flour, cocoa powder and salt.
- Then, with mixing speed on low, gradually add the dry ingredients into the bowl with the chocolate mixture. Mix until just combined.
- Remove the bowl from the stand mixer and fold in chocolate chips. Set this brownie batter aside.
- For the peanut butter batter, in a separate medium sized mixing bowl, combine the butter, peanut butter and sugar. Using a hand mixer, beat until fluffy and smooth.
- Add vanilla and egg into the peanut butter batter, mix until incorporated. Sprinkle in the baking powder and salt into the peanut butter batter, then gradually add the flour while mixing.
- To assemble, pour half of the brownie batter into the prepared pan. Dollop half of the peanut butter batter on top and swirl. Pour the remaining brownie batter on top, then dollop the remaining peanut butter batter, swirl (I folded over some of the brownie batter so there weren’t huge chunks of peanut butter batter). Once the top is swirled, place in the oven and bake for 30-40 minutes. The peanut butter batter should be a light golden brown on top.
- Remove from the oven and let cool in the pan for 25 minutes. Remove using the paper overhang and place on a wire rack to cool completely (another 20 minutes or so). Remove parchment paper from brownies, cut and serve.
Video
Notes
You can store these peanut butter brownies in an airtight container on your counter for 4-5 days.
Nutrition
Calories: 396kcal | Carbohydrates: 40g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 242mg | Potassium: 218mg | Fiber: 3g | Sugar: 29g | Vitamin A: 187IU | Calcium: 31mg | Iron: 2mg
