Chewy Peanut Butter Brownies
Creamy, chewy, and outrageously peanut-butter-forward, these brownies are a delightful dessert that combines fudgy chocolate with creamy peanut butter swirls.
Equipment
- Medium saucepan
- 8-inch Square Baking Pan
- Parchment Paper
- Spatula
- Knife or Skewer
Ingredients
Ingredients
- 1/2 cup Unsalted Butter Melted
- 1 cup Granulated Sugar
- 2 large Eggs At room temperature
- 1 tsp Vanilla Extract
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 cup All-Purpose Flour
- 1/4 tsp Salt
- 1/4 tsp Baking Powder
- 3/4 cup Peanut Butter Creamy or chunky, at room temperature
- 1/2 cup Semisweet Chocolate Chips
- 1/2 cup Peanut Butter Chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
- In a medium saucepan, melt the butter over medium heat, stirring so it does not brown. Remove from heat as soon as it’s fully melted.
- Stir the granulated sugar into the warm butter, then beat in the eggs and vanilla until smooth. Sift in the cocoa powder, then fold in the flour, salt, and baking powder until just combined.
- Spread the batter evenly into the prepared pan using a spatula. Drop spoonfuls of peanut butter over the top and swirl gently with a knife or skewer.
- Sprinkle the semisweet chocolate chips and peanut butter chips evenly over the surface. Press them lightly so they stick to the batter.
- Bake in the preheated oven for 25 to 30 minutes. Cool completely in the pan on a wire rack, then lift out using the parchment overhang and slice into squares.
Notes
Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.