Description
These Peanut Butter Brownies are rich, fudgy, and feature a delicious swirl of creamy peanut butter baked into classic chocolate brownie batter. Perfectly sweetened and baked to moist perfection, they make an irresistible dessert or snack for peanut butter and chocolate lovers alike.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup creamy peanut butter, slightly warmed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture becomes smooth and well combined.
- Add Eggs and Flavoring: Incorporate the eggs and vanilla extract into the sugar-butter mixture, stirring until everything is fully combined and smooth.
- Add Dry Ingredients: Sift together the cocoa powder, flour, salt, and baking powder. Gently fold these dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix to keep the brownies tender.
- Spread Batter: Pour the prepared brownie batter into the baking pan, spreading it evenly across the surface for uniform thickness.
- Swirl Peanut Butter: Drizzle the warmed peanut butter over the top of the brownie batter in spoonfuls. Use a knife or skewer to swirl the peanut butter into the batter creating an attractive marbled design.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful to not overbake to maintain fudginess.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack before cutting into 12 squares for serving.
Notes
- For best results, don’t overmix the batter once the dry ingredients are added to avoid tough brownies.
- Warming the peanut butter makes it easier to swirl into the batter evenly.
- You can substitute creamy peanut butter with crunchy if preferred, but it may affect the texture of the swirls.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make brownies extra fudgy, avoid overbaking by checking doneness at 20 minutes.
