Fudgy peanut butter brownies are a dessert lovers dream! This recipe combines chocolate and peanut butter swirls into the best brownie you have ever laid eyes on! Plus they are simple to make with an easy ingredient list!
½cupsemi-sweet chocolate chipsmelted and cooled slightly
2large eggsroom temperature
⅓cupunsweetened cocoa powder
½teaspoonsalt
½teaspoonbaking powder
¾cupall-purpose flour
¼cupcreamy peanut butter
Instructions
Preheat the oven to 350°F. Grease an 8x8” glass baking dish, line it with parchment paper, and set aside.
In a mixing bowl, beat together butter and sugar until combined. Add in vanilla extract and melted chocolate. Beat until well mixed.
Add in the eggs and beat just until combined.
Sift the dry ingredients through a sieve into the brownie batter: cocoa powder, salt, baking powder, and flour.
Use a spatula to mix the dry ingredients into the brownie batter until combined.
Spread the brownie batter into the prepared baking dish.
Microwave the peanut butter for about 15 seconds so that it is smooth and a pourable consistency. Spoon dollops of the peanut butter over the brownie batter.
Use a knife to swirl the peanut butter into the batter
Bake for 35-40 minutes, until fudgy crumbs cling to a toothpick/knife when stuck in the center of the brownies, but there is no wet batter. Remove from oven and allow to cool completely.
Lift the brownies from the pan by the parchment paper and cut into squares.
Notes
Storage: Store on the countertop or in the refrigerator for up to 5 days (in an airtight container). Freeze for up to 1 month.Notes:The melted butter dissolves some of the sugar crystals when mixed - this helps to make a nice crackle across the top and a chewy edge on the brownies.Cover the brownies with aluminum foil during the last 10 minutes of baking to keep the peanut butter creamy. Alternately, if you’d like the peanut butter more dried out and the top of the brownies a bit darker, you can leave them uncovered for the full cook time.This is a fudgy, rich brownie. The combination of cocoa powder and melted, cooled chocolate gives the brownies that rich, fudgy texture and flavor.Beating the eggs with a hand mixer will add extra air to the batter - this causes the brownie to puff more during baking and can lead to high edges and cracking where the center settles. This will happen a little bit anyway, but you can reduce the puffing by mixing the batter by hand once you’ve added the eggs.To melt the chocolate chips, microwave in 30-second increments, stirring between each interval. Chocolate chips are readily available, but you can use your favorite dark chocolate bar or any chocolate you like.