Name: Peanut Butter Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 cup creamy peanut butter; 6 tablespoons unsalted butter; 1 tablespoon vanilla extract; 2 cups powdered sugar; 1/4 cup Dutch-processed cocoa powder; 1/2 cup boiling water (plus 2 tablespoons); 2 ounces unsweetened chocolate (finely chopped); 4 tablespoons unsalted butter (melted); 1/2 cup vegetable oil (plus 2 tablespoons); 2 eggs; 2 egg yolks; 2 teaspoons vanilla extract; 2 cups granulated sugar; 1 cup all-purpose flour; 1/2 teaspoons salt; 1 cup semisweet chocolate chips (optional)

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If you’re on the hunt for a dessert that perfectly marries rich, fudgy chocolate with creamy, nutty peanut butter, look no further than these incredible Peanut Butter Brownies. This recipe brings together the best of both worlds, creating a decadent treat that’s irresistibly smooth and satisfyingly dense. Whether you’re baking for a crowd or a cozy night in, these brownies are sure to become a beloved favorite. Ready to dive into a chocolatey, peanut buttery experience? Let’s get started!

Why Peanut Butter Brownies is Worth Your Time

Peanut Butter Brownies offer a delightful twist on the classic brownie, adding a luscious swirl of peanut butter that elevates the texture and flavor. The creamy peanut butter contrasts beautifully with the bittersweet chocolate, creating layers of taste in every bite. Plus, this recipe balances sweetness and richness without being overly heavy—perfect for those who adore a moist, melt-in-your-mouth brownie with a little nutty kick. Whether you enjoy them as an afternoon pick-me-up or a show-stopping dessert, these brownies prove that combining peanut butter and chocolate is a match made in heaven.

The Ingredient Lineup

1 cups (405g) creamy peanut butter – The star of the show, adding creaminess and nutty flavor.
6 tablespoons (85g) unsalted butter – For richness and a tender crumb.
1 tablespoon vanilla extract – Enhances the overall flavor.
2 cups (227g) powdered sugar – Provides sweetness and smooth texture.
¼ cup (28g) Dutch-processed cocoa powder – Adds depth with a rich chocolate flavor.
½ cup (120ml) + 2 tablespoons boiling water – Used to bloom the cocoa powder and melt the chocolate.
2 ounces unsweetened chocolate, finely chopped – For a deep, intense chocolate base.
4 tablespoons (57g) unsalted butter, melted – Adds moisture and a silky finish.
½ cup (99g) + 2 tablespoons vegetable oil – Keeps the brownies moist and tender.
2 eggs – Binds the ingredients and adds structure.
2 egg yolks – Extra richness and chewiness.
2 teaspoons vanilla extract – For a pronounced vanilla aroma and flavor.
2 cups (495g) granulated sugar – Sweetens and contributes to the fudgy texture.
1 cups (210g) all-purpose flour – The structure of the brownies.
½ teaspoons salt – Balances sweetness and enhances flavors.
1 cup (170g) semisweet chocolate chips (optional) – Adds bursts of melty chocolate within the brownies.

Cook’s Kit

9×13 inch baking pan – For baking the brownies evenly.
Mixing bowls – Separate ones for wet and dry ingredients.
Whisk and spatula – For mixing and folding ingredients gently.
Measuring cups and spoons – Ensures accurate ingredient amounts.
Double boiler or microwave-safe bowl – To melt unsweetened chocolate smoothly.
Cooling rack – For cooling the brownies after baking.

Stepwise Method: Peanut Butter Brownies

Step 1: Prepare the Peanut Butter Swirl

In a medium bowl, combine the creamy peanut butter, unsalted butter, vanilla extract, and powdered sugar. Mix until smooth and creamy. This will be your luscious peanut butter swirl that perfectly complements the chocolate base.

Step 2: Bloom the Cocoa and Melt Chocolate

In a small bowl, mix the Dutch-processed cocoa powder with ½ cup plus 2 tablespoons of boiling water. Stir until smooth and set aside to cool slightly. Meanwhile, melt the unsweetened chocolate using a double boiler or microwave in short bursts, stirring frequently to prevent burning.

Step 3: Mix the Chocolate Batter

In a large bowl, whisk together the melted butter, vegetable oil, eggs, egg yolks, vanilla extract, and granulated sugar until well combined and glossy. Slowly add the cooled cocoa mixture and melted chocolate, whisking until fully incorporated.

Step 4: Add Dry Ingredients

Sift the all-purpose flour and salt into the wet mixture. Gently fold the dry ingredients in with a spatula, being careful not to overmix. If using, fold in the semisweet chocolate chips for bursts of melty chocolate throughout.

Step 5: Assemble the Brownies

Pour half of the chocolate batter into the prepared baking pan, spreading it evenly. Dollop half of the peanut butter mixture on top and swirl gently with a knife or skewer. Repeat with the remaining chocolate batter and peanut butter mixture, creating beautiful marbled layers.

Step 6: Bake and Cool

Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for that fudgy texture. Allow the brownies to cool completely in the pan on a cooling rack before slicing.

Smart Substitutions

Peanut Butter: Swap for almond butter or sunflower seed butter for a different nutty flavor.
Unsalted Butter: Use margarine or a plant-based butter substitute for a dairy-free option.
Vegetable Oil: Substitute with light olive oil or melted coconut oil for a subtle twist.
All-Purpose Flour: Use gluten-free all-purpose blend for gluten-sensitive diets.
Granulated Sugar: Replace with coconut sugar or organic cane sugar for a more natural sweetener.

What Could Go Wrong

Dry or crumbly brownies: This usually happens if the brownies are overbaked or if you overmix the batter, which develops gluten and makes them tough.
Peanut butter swirl too runny: Make sure your peanut butter mixture is thick enough by using powdered sugar and butter; if too soft, chill it briefly before swirling.
Chocolate not melting smoothly: Melt chocolate slowly and stir often to avoid burning or seizing.
Uneven baking: Use a properly sized pan and avoid opening the oven door frequently during baking.

Storage & Reheat Guide

Store your Peanut Butter Brownies in an airtight container at room temperature for up to 4 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To enjoy warm brownies, reheat individual slices in the microwave for 15-20 seconds or in a low oven at 300°F (150°C) for 5-7 minutes. This will revive the gooey texture and enhance the peanut butter and chocolate flavors.

Reader Q&A

Can I make these brownies vegan?

Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and swap the butter for a plant-based alternative. Use a vegan chocolate to keep it fully plant-based.

Is it possible to make these brownies gluten-free?

Absolutely. Use a certified gluten-free all-purpose flour blend in place of regular flour. Make sure all other ingredients, like baking powder or chocolate chips, are also gluten-free.

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter will add a delightful texture contrast to the smooth brownies. Just be mindful that it can make the swirl slightly chunkier.

How do I know when the brownies are perfectly baked?

Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. The edges might look set, but the center should still be soft to retain that fudgy texture.

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That’s a Wrap

Peanut Butter Brownies are an absolute must-try for anyone who loves the classic combo of chocolate and peanut butter. This recipe brings together rich, fudgy chocolate with a smooth peanut butter swirl that’s both simple to make and irresistibly delicious. With easy-to-find ingredients and straightforward steps, these brownies will soon become your go-to treat for any occasion. Whether you’re sharing with friends or indulging in a quiet moment, they deliver the perfect balance of sweetness, texture, and flavor. So grab your mixing bowls and get ready to bake a batch of these unforgettable brownies today!

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