Chocolate and Peanut Butter Fix Brownies
Indulge in the ultimate chocolate and peanut butter treat with these rich, gooey Chocolate and Peanut Butter Fix Brownies! Perfect for satisfying your dessert cravings, this quick and easy recipe combines fudgy chocolate brownie batter with creamy, swirled peanut butter for a luscious marbled effect. Made with pantry staples like semi-sweet chocolate chips, unsweetened cocoa powder, and brown sugar, these brownies come together in just 45 minutes, including prep and baking time. Whether you're hosting a get-together or simply in need of a sweet escape, these decadent brownies are guaranteed to impress. Serve them warm for an extra melty experience or pair with a scoop of vanilla ice cream for the ultimate indulgence.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.5 cup creamy peanut butter
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly.
In a separate large mixing bowl, whisk together the granulated sugar and light brown sugar. Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
Pour the melted chocolate and butter mixture into the sugar mixture, stirring until well combined.
In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently until no streaks of flour remain. Be careful not to overmix.
Pour the brownie batter into the prepared baking pan, spreading it evenly to the edges.
Spoon the creamy peanut butter in small dollops over the top of the brownie batter. Use a butter knife to gently swirl the peanut butter into the batter, creating a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
Remove from the oven and let the brownies cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan.
Slice into 12 squares and serve. Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
4541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 647.0 g | 235% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 504.8 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 329 mg | 25% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2116 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
