Peanut Butter Brownies (Printable Version)
Fudgy brownies blended with creamy peanut butter and chocolate chips for a rich, satisfying treat.
# What You'll Need:
→ Dry Ingredients
01 -
3/4 cup all-purpose flour, spooned and leveled
02 -
1/2 cup unsweetened cocoa powder
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon kosher salt
→ Sugars
05 -
3/4 cup granulated sugar
06 -
3/4 cup light brown sugar
→ Fats and Dairy
07 -
1/2 cup salted butter, melted and cooled
08 -
1 cup creamy peanut butter, divided (2/3 cup for batter, 1/3 cup for swirls)
→ Other
09 -
2 extra-large eggs, room temperature
10 -
2 teaspoons pure vanilla extract
11 -
1/2 cup chocolate chips (milk, semi-sweet, or dark)
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly coat parchment with nonstick cooking spray.
02 -
In a small bowl, whisk together the flour, cocoa powder, baking powder, kosher salt, and chocolate chips until evenly combined.
03 -
In a medium bowl, add melted and cooled butter. Incorporate granulated sugar, brown sugar, eggs, and vanilla extract; stir just until combined.
04 -
Gently fold the dry ingredient mixture into the wet ingredients until just combined, avoiding overmixing to prevent tough brownies.
05 -
Spread half of the batter evenly into the prepared pan. Dollop 2/3 cup of creamy peanut butter over the batter in teaspoons.
06 -
Spread the remaining batter evenly over the peanut butter dollops, covering them completely.
07 -
Warm the remaining 1/3 cup creamy peanut butter in the microwave for 10 seconds and stir until smooth. Drizzle over the top batter layer and swirl with a knife to create a marbled effect.
08 -
Bake for approximately 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
09 -
Allow brownies to cool completely at room temperature for 2 hours. Cut into 4x4 slices and serve.
# Additional Notes:
01 -
Avoid overmixing the batter to ensure a tender, fudgy texture.