Peanut Butter Brownies
Homemade Peanut Butter Brownies bake dollops of peanut butter in the middle of the chocolate batter and marbles more top!
Servings: 16 slices
Calories: 290kcal
Ingredients
- ¾ cup all-purpose flour spooned and leveled
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ cup chocolate chips your choice of milk, semi sweet or dark chocolate chips
- ½ cup salted butter melted and cooled
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 extra large eggs room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt
- 1 cup creamy peanut butter Divide ⅔ for body of brownies and ⅓ cup for peanut butter swirls
Instructions
- Preheat the oven to 350°F. Line a 9x9 baking dish with parchment paper, leaving a slight overhang to help lift the brownies out of the pan. You can use small binder clips to fasten the top edge of the parchment paper to the baking dish to prevent it from folding over onto the brownies as they bake. Lightly spray the parchment paper with nonstick cooking spray.
- In a small bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and chocolate chips.¾ cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ cup chocolate chips
- In a medium-sized mixing bowl, add the melted and cooled butter.½ cup salted butter
- Add the granulated and light brown sugar, room temperature eggs, vanilla extract and kosher salt to the butter and stir just until combined.¾ cup granulated sugar, ¾ cup light brown sugar, 2 extra large eggs, 2 teaspoons pure vanilla extract, ½ teaspoon kosher salt
- Stir in the flour mixture and chocolate chips just until combined. (It’s very important to not overmix the brownie batter which would make tough textured brownies)
- Use a silicone spatula, or an offset spatula to spread half of the brownie batter evenly into the prepared baking dish.
- Dollop teaspoons of the ⅔ cup creamy peanut butter on top of the brownie batter. (You can add the creamy peanut butter to a piping bag for more control)1 cup creamy peanut butter
- Spread the remaining brownie batter over the top of the creamy peanut butter dollops.
- Heat the ⅓ cup of peanut butter in a microwave safe bowl for about 10 seconds and stir well.
- Drizzle the heated creamy peanut butter over the top of the brownie batter. Use the tip of a knife to create a swirl pattern.
- Bake for about 30 minutes, or until a toothpick inserted comes away with a few moist crumbs.
- Allow the brownies to cool completely at room temperature for 2 hours before cutting 4 slices x 4 slices and serving.
Video
Notes
Storage :
- To Store: Store any leftovers in an airtight container at room temperature for up to 4 days. You can also store the leftovers covered in the refrigerator for up to 7 days.
- To Freeze: You can freeze the chocolate peanut butter brownies for up to 2 months. Wrap the completely cooled brownies in plastic wrap and then a layer of aluminum foil. Allow the brownies to thaw overnight in the refrigerator before serving.
- I like to line my baking dish with parchment paper, leaving a slight overhang, to help lift the brownies out of the pan. You can use small binder clips to fasten the top edge of the parchment paper to the baking dish to prevent it from folding over onto the brownies as they bake. Lightly spray the parchment paper with nonstick cooking spray.
- A tablespoon of instant coffee crystals can be added to the brownie batter for an intense chocolate booster.
- You add chopped nuts to the batter for extra texture.
Nutrition
Calories: 290kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 205mg | Potassium: 177mg | Fiber: 2g | Sugar: 25g | Vitamin A: 228IU | Vitamin C: 0.03mg | Calcium: 39mg | Iron: 1mg