Peanut Butter Chocolate Brownies (Print)
Fudgy chocolate squares with creamy peanut butter swirls - the perfect balance of rich cocoa and nutty sweetness in every bite.
# Ingredients:
→ Wet Ingredients
01 -
227g unsalted butter
02 -
175g semisweet chocolate chips, divided
03 -
3 large eggs
04 -
1 tablespoon vanilla extract
05 -
½ cup creamy peanut butter
→ Dry Ingredients
06 -
150g all purpose flour
07 -
50g unsweetened cocoa powder
08 -
1 teaspoon salt
09 -
200g granulated sugar
10 -
220g firmly packed light brown sugar
# Directions:
01 -
Preheat oven to 350°F (175°C). Spray an 8x8 inch square baking pan with baking spray and line with parchment paper.
02 -
Melt butter in a small saucepan over medium heat. Remove from heat, whisk in 87g chocolate chips until fully melted. Transfer to a large bowl and let cool briefly.
03 -
In a separate bowl, sift together flour and cocoa powder. Whisk in salt.
04 -
Whisk sugars, eggs, and vanilla into the melted chocolate mixture until smooth. Fold in the flour mixture until just combined, then fold in remaining chocolate chips.
05 -
Pour batter into prepared pan. Drop peanut butter by teaspoonfuls over the top and swirl gently with a knife or skewer.
06 -
Bake for 40-45 minutes until center is set. Cover with foil after 25 minutes if peanut butter browns too quickly. Let cool completely before cutting.
# Notes:
01 -
For the best texture, avoid overmixing the batter after adding the dry ingredients.