Fudgy Peanut Butter Brownies

These irresistible peanut butter chocolate brownies combine the rich indulgence of fudgy chocolate with swirls of creamy peanut butter. The recipe transforms simple ingredients into a decadent dessert that balances sweetness with the deep flavor of cocoa.

I developed this recipe during a rainy weekend when my children were begging for something special. The combination of chocolate and peanut butter was such a hit that it has become our go to comfort dessert for movie nights and special occasions.

Ingredients

• Unsalted butter provides a rich base and allows you to control the salt content
• Semisweet chocolate chips create both the batter base and delightful chocolate pockets throughout
• Large eggs bind everything together while adding structure and richness
• Vanilla extract enhances all the flavors without overpowering
• Creamy peanut butter creates beautiful swirls and balances the chocolate intensity
• All purpose flour gives structure while keeping brownies tender
• Unsweetened cocoa powder intensifies the chocolate flavor without additional sweetness
• Salt balances the sweetness and enhances chocolate notes
• Granulated sugar provides sweetness and helps create that crackly top
• Light brown sugar adds moisture and a subtle caramel undertone

How To Make Peanut Butter Chocolate Brownies

Prepare the Pan

Preheat your oven to 350°F and prepare your baking pan with spray and parchment paper. The parchment creates handles that make removing the brownies intact much easier.

Create the Chocolate Base

Melt the butter over medium heat taking care not to let it brown. Remove from heat and immediately whisk in half the chocolate chips until completely smooth. This melting technique preserves the chocolate flavor better than microwaving.

Prepare Dry Ingredients

Sift the flour and cocoa powder together to eliminate any lumps that could create dry pockets in your brownies. Whisking in the salt ensures it distributes evenly throughout.

Combine Wet and Dry

Whisk sugars eggs and vanilla into your slightly cooled chocolate mixture until glossy and smooth. The mixture should fall from the whisk in a thick ribbon. Fold in the dry ingredients using a gentle hand stopping as soon as no dry spots remain.

Add Texture and Pour

Fold in the remaining chocolate chips for pockets of melted chocolate throughout the brownies. Pour your batter into the prepared pan spreading it evenly into the corners.

Create Peanut Butter Magic

Drop spoonfuls of peanut butter across the surface then use a knife to create beautiful swirls. Avoid over swirling which can muddy the distinct patterns.

Bake With Care

Bake until the center is just set remembering that brownies continue cooking slightly after removal. The parchment cover after 25 minutes prevents the peanut butter from becoming too dark.

The unsweetened cocoa powder is truly the secret ingredient in this recipe. I discovered its importance after accidentally using hot chocolate mix once which resulted in overly sweet brownies with less chocolate intensity. The pure cocoa powder creates that rich chocolate foundation that makes these brownies truly special.

Storage and Serving

Store these brownies in an airtight container at room temperature for up to 4 days. For longer storage refrigerate for up to a week though the texture becomes slightly more dense. To freeze wrap individual pieces in plastic wrap then place in a freezer bag removing as much air as possible. Thaw at room temperature for about an hour before serving.

Perfect Pairing Ideas

These brownies shine when served slightly warm with a scoop of vanilla ice cream. The contrast between the warm fudgy brownie and cold creamy ice cream creates a sensational dessert experience. For an elevated presentation dust with a light coating of powdered sugar just before serving or drizzle with additional melted chocolate.

Ingredient Substitutions

If you need to make substitutions the recipe remains quite flexible. For a dairy free version substitute the butter with coconut oil at a 1 to 1 ratio though this will add a slight coconut flavor. Natural peanut butter works beautifully but requires additional stirring to incorporate the oils. Almond or cashew butter can replace peanut butter for those with peanut allergies. For a less sweet version reduce both sugars by ¼ cup each without affecting the texture significantly.

Recipe FAQs

→ Can I use crunchy peanut butter instead of creamy?

Yes! Crunchy peanut butter works beautifully in this recipe, adding delightful texture contrast to the fudgy brownies. The peanut pieces will create little pockets of nutty crunch throughout. Just ensure you still swirl it properly through the batter.

→ How do I know when these brownies are fully baked?

The brownies are done when the center is set but still slightly soft. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs (not wet batter). Remember that brownies continue to firm up as they cool, so it's better to slightly underbake than overbake.

→ Can I double this recipe for a larger pan?

Absolutely! This recipe doubles well for a 9x13 inch pan. Keep in mind that the baking time might need to be adjusted by 5-10 minutes. Start checking at the 35-minute mark and watch for that set center while maintaining the fudgy texture.

→ How should I store these brownies?

Store completely cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

→ Why do you cover with foil partway through baking?

The foil covering prevents the peanut butter swirl from over-browning or burning while allowing the rest of the brownie to finish baking properly. This technique ensures a perfectly baked brownie with an attractive peanut butter pattern on top.

→ Can I add additional mix-ins to this recipe?

Definitely! Consider adding 1/2 cup of chopped peanuts, peanut butter chips, or even crushed pretzels for added texture and flavor. Just fold them in gently with the chocolate chips to maintain the brownie's fudgy consistency.