Chocolate Peanut Butter Brownies Recipe
Introduction
These Chocolate Peanut Butter Brownies combine rich, fudgy chocolate with creamy peanut butter swirls for an irresistible treat. Perfect for peanut butter lovers, they offer a delicious balance of flavors and textures in every bite.
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 overhang on the sides for easy removal.
- Step 2: In a heatproof bowl, melt the butter and semi-sweet chocolate together using a microwave in 20-second bursts or a double boiler. Stir until smooth and let cool slightly.
- Step 3: Add granulated and brown sugars to the melted chocolate mixture. Stir until glossy. Whisk in eggs and egg yolk one at a time, then add 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 creamy peanut butter with powdered sugar. Add a splash of heavy cream or milk if needed to create a smooth swirl.
- Step 6: Pour half of the brownie batter into the prepared pan. Spoon dollops of peanut butter mixture over the batter. Add the remaining brownie batter on top, then add more peanut butter dollops. Use a knife or skewer to gently swirl the peanut butter into the batter.
- Step 7: Bake for 30–35 minutes. Check doneness with a toothpick inserted in the center; it should come out with moist crumbs, not raw batter.
- Step 8: Let the brownies cool in the pan for at least 30 minutes. For cleaner, sharper slices, chill the brownies for 1 hour before cutting into 16 squares. Use a hot, clean knife between cuts for best results.
Tips & Variations
- For fudgier brownies, avoid overmixing the batter and slightly underbake.
- Add chocolate chips or chopped roasted peanuts into the batter or sprinkle on top before baking for extra texture.
- Use a good-quality semi-sweet chocolate for richer flavor.
- If you prefer a denser brownie, omit the baking powder.
- Swirl the peanut butter gently to keep distinct ribbons rather than blending it completely.
Storage
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, warm individual pieces in the microwave for 10-15 seconds until soft. For longer storage, freeze brownies wrapped tightly for up to 2 months and thaw before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, but creamy peanut butter works best for smooth swirls. Crunchy peanut butter may create uneven texture in the swirl.
How can I tell when the brownies are done?
A toothpick inserted in the center should come out with moist crumbs but no wet batter. Start checking around 28 minutes to avoid overbaking.
Print
Chocolate Peanut Butter Brownies Recipe
- Total Time: 45-50 minutes
- Yield: 16 brownies (9×9 inch pan, cut into squares) 1x
Description
Rich and fudgy Chocolate Peanut Butter Brownies featuring a decadent peanut butter swirl, combining the perfect balance of chocolatey intensity and creamy peanut butter goodness. These brownies have a crackly top, a slightly chewy texture, and are ideal for dessert or snack cravings.
Ingredients
Scale
Brownie Batter
- 1/2 cup (113g) unsalted butter – melted and slightly cooled
- 4 oz (115g) semi-sweet chocolate – chopped or 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
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 the oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang to help remove the brownies easily later.
- Melt the Chocolate & Butter: In a heatproof bowl, melt the butter and semi-sweet chocolate together using a microwave in 20-second bursts, stirring between, or over a double boiler. Allow it to cool slightly to prevent scrambling eggs.
- Whisk Wet Ingredients: Stir granulated and brown sugar into the melted chocolate-butter mixture until smooth and glossy. Whisk in the eggs and egg yolk one at a time, then add vanilla extract, mixing well for a crackly brownie top.
- Mix Dry Ingredients: Sift the flour, cocoa powder, baking powder (if using), and salt together. Gently fold these dry ingredients into the wet mixture with a spatula until just combined, avoiding overmixing to keep brownies fudgy.
- Make the Peanut Butter Swirl: Combine the creamy peanut butter with powdered sugar in a small bowl. Add heavy cream or milk if needed to create a smooth, creamy consistency that will swirl well.
- Assemble the Brownies: Pour half of the brownie batter into the prepared pan. Spoon dollops of the peanut butter mixture onto the batter. Pour the remaining batter over the top, then drop more peanut butter mixture across the surface. Use a knife or skewer to gently swirl, creating peanut butter ribbons without overmixing.
- Bake to Perfection: Bake in the preheated oven for 30–35 minutes. Start checking at 28 minutes by inserting a toothpick in the center; it should come out with moist crumbs but not raw batter.
- Cool and Cut: Let the brownies cool in the pan for at least 30 minutes before lifting out using the parchment overhang. For sharp, clean edges, chill in the refrigerator for 1 hour before cutting into 16 squares. Use a hot knife wiped between cuts for bakery-style slices.
Notes
- Use room temperature eggs for better mixing and texture.
- Adjust bake time slightly for fudgier or cakier brownies: less time for fudgy, more time for cakey.
- Line the pan with parchment paper to prevent sticking and ease removal.
- Do not overmix the batter to maintain a fudgy texture.
- Optional mix-ins like chocolate chips or chopped peanuts can add extra texture.
- Chilling brownies before cutting ensures neat squares.
- A hot knife prevents crumbs when slicing.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate brownies, peanut butter swirl, fudgy brownies, dessert recipe, homemade brownies, easy brownies, peanut butter dessert
