Chocolate Peanut Butter Brownies Recipe
Introduction
These Chocolate Peanut Butter Brownies combine rich, fudgy chocolate with creamy peanut butter swirls for a decadent treat. They are easy to make and perfect for satisfying any sweet tooth craving.
Ingredients
- 1/2 cup (113g) unsalted butter – melted and slightly cooled
- 4 oz (115g) semi-sweet chocolate – chopped or chocolate chips
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 2 large eggs – at room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2/3 cup (85g) all-purpose flour – spooned and leveled
- 1/3 cup (30g) unsweetened cocoa powder – sifted
- 1/2 teaspoon baking powder (optional)
- 1/4 teaspoon salt
- 1/2 cup (125g) creamy peanut butter
- 2 tablespoons powdered sugar
- 2 tablespoons heavy cream or milk (optional)
- Optional: 1/2 cup chocolate chips or chunks
- Optional: 1/4 cup chopped roasted peanuts
- Optional: sea salt flakes for garnish
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.
- Step 2: In a heatproof bowl, melt the butter and semi-sweet chocolate together in the microwave (20-second bursts, stirring often) or using a double boiler. Let cool slightly.
- Step 3: Stir granulated sugar and brown sugar into the melted chocolate and butter until smooth. Whisk in the eggs and egg yolk one at a time, followed by vanilla extract.
- Step 4: In a separate bowl, sift together flour, cocoa powder, baking powder (if using), and salt. Fold the dry ingredients gently into the wet mixture until just combined. Avoid overmixing.
- Step 5: In a small bowl, mix peanut butter with powdered sugar and add heavy cream or milk if needed to create a smooth, swirlable consistency.
- Step 6: Pour half of the brownie batter into the prepared pan. Spoon dollops of the peanut butter mixture over the batter. Pour the remaining brownie batter on top and add more peanut butter dollops. Swirl gently with a knife or skewer to create ribbons.
- Step 7: Bake for 30–35 minutes. Insert a toothpick in the center; it should come out with moist crumbs but no raw batter. Begin checking at 28 minutes to avoid overbaking.
- Step 8: Let brownies cool in the pan for at least 30 minutes. For clean edges, chill in the fridge for 1 hour before slicing into 16 squares. Use a hot knife wiped clean between cuts for neat pieces.
Tips & Variations
- For fudgier brownies, shorten the baking time slightly and avoid overmixing the batter.
- Add chocolate chips or chopped roasted peanuts to the batter for extra texture.
- Use smooth creamy peanut butter to ensure easy swirling and a stable swirl pattern.
- If your peanut butter swirl is too thick to spread, add a little heavy cream or milk to loosen it.
- Sprinkle sea salt flakes on top before baking to balance the sweetness and enhance flavor.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat chilled brownies slightly in the microwave before serving for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter for the swirl?
Natural peanut butter can be used, but it may be thinner and less stable. Add powdered sugar and a little cream to thicken it for better swirling results.
How do I make the brownies cakier instead of fudgier?
To make cakier brownies, bake a few minutes longer until a toothpick inserted comes out mostly clean and consider increasing the baking powder slightly. Also, avoid underbaking.
Print
Chocolate Peanut Butter Brownies Recipe
- Total Time: 45 minutes
- Yield: 16 brownies 1x
Description
Deliciously rich and fudgy Chocolate Peanut Butter Brownies featuring a luscious swirl of creamy peanut butter. These brownies combine the perfect balance of moist chocolate cake with a gooey peanut butter ribbon, creating a decadent treat that’s simple to make and perfect for any occasion.
Ingredients
Scale
For the Brownie Batter:
- 1/2 cup (113g) unsalted butter – melted and slightly cooled
- 4 oz (115g) semi-sweet chocolate – chopped or chocolate chips
- 1 cup (200g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 2 large eggs – at room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2/3 cup (85g) all-purpose flour – spooned and leveled
- 1/3 cup (30g) unsweetened cocoa powder – sifted
- 1/2 teaspoon baking powder (optional)
- 1/4 teaspoon salt
For the Peanut Butter Swirl:
- 1/2 cup (125g) creamy peanut butter
- 2 tablespoons powdered sugar
- 2 tablespoons heavy cream or milk (optional)
Optional Mix-Ins & Toppings:
- 1/2 cup chocolate chips or chunks
- 1/4 cup chopped roasted peanuts
- Sea salt flakes for garnish
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang for easy removal later.
- Melt the Chocolate & Butter: In a heatproof bowl, combine the melted butter and semi-sweet chocolate. Melt together using a microwave in 20-second bursts, stirring in between, or with a double boiler. Allow to cool slightly to avoid scrambling the eggs when added.
- Whisk Wet Ingredients: Add the granulated sugar and brown sugar to the melted chocolate and butter mixture. Stir until smooth and glossy. Whisk in the eggs and yolk one at a time, then add the vanilla extract, whisking thoroughly to create a crackly brownie top.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, unsweetened cocoa powder, baking powder (if using), and salt. Gently fold these dry ingredients into the wet mixture with a spatula just until combined, avoiding overmixing to keep the brownies fudgy.
- Make the Peanut Butter Swirl: Combine the creamy peanut butter with powdered sugar and, if needed, add a splash of heavy cream or milk to achieve a smooth, spreadable consistency. This prevents the swirl from hardening during baking.
- Assemble the Brownies: Pour half of the brownie batter into the prepared pan. Drop spoonfuls of the peanut butter swirl on top, then pour the remaining brownie batter over it. Drop more peanut butter mixture across the surface. Use a knife or skewer to gently swirl the layers, ensuring distinct peanut butter ribbons.
- Bake to Perfection: Bake in the preheated oven for 30–35 minutes. Start checking at 28 minutes by inserting a toothpick into the center; it should come out with moist crumbs but no raw batter.
- Cool and Cut: Allow the brownies to cool in the pan for at least 30 minutes. For sharper, cleaner edges, chill the brownies in the fridge for 1 hour before slicing into 16 squares. Use a hot, clean knife between cuts for bakery-style pieces.
Notes
- Ensure melted butter and chocolate mixture is slightly cooled before adding eggs to prevent scrambling.
- Do not overmix the batter to maintain a fudgy texture.
- For fudgier brownies, bake for the shorter end of the suggested time range.
- Lining the pan with parchment paper makes removal and slicing easier.
- Use a gentle swirling motion to keep distinct peanut butter patterns.
- Optional chocolate chips or chopped peanuts can add extra texture.
- Chilling brownies before cutting helps achieve cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate peanut butter brownies, fudgy brownies, peanut butter swirl, homemade brownies, rich chocolate dessert
