Creamy Peanut Butter Brownies
Indulge in the ultimate dessert experience with these Creamy Peanut Butter Brownies, a decadent fusion of rich chocolate and velvety peanut butter swirls. Featuring a fudgy base made from melted butter, a duo of sugars, and unsweetened cocoa powder, these brownies are elevated with chunks of chocolate for pockets of gooey bliss. The crowning glory is the irresistible creamy peanut butter marbled through the batter, creating a visually stunning and flavor-packed treat. Ready in just 40 minutes, these easy-to-make brownies are perfect for satisfying your sweet tooth or wowing guests at gatherings. Whether enjoyed warm with a scoop of ice cream or on their own, these peanut butter brownies are guaranteed to become your new favorite dessert!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams granulated sugar
- 100 grams packed brown sugar
- 3 units large eggs
- 1.5 teaspoons vanilla extract
- 65 grams unsweetened cocoa powder
- 95 grams all-purpose flour
- 0.5 teaspoons salt
- 120 grams chocolate chips or chunks
- 120 grams creamy peanut butter
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and whisk in the granulated sugar and brown sugar until combined and smooth.
Add the eggs to the butter-sugar mixture one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift the cocoa powder, all-purpose flour, and salt into the wet mixture. Gently fold until no streaks remain, but do not overmix. Fold in the chocolate chips or chunks.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
Warm the creamy peanut butter slightly in the microwave for about 15 seconds to make it more spreadable. Drop spoonfuls of warm peanut butter onto the brownie batter, then use a knife or toothpick to swirl the peanut butter into the batter to create a marbled effect.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake for fudgier brownies.
Remove the pan from the oven and allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. Slice into 12 squares and serve.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.7 g | 275% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 1966 mg | 85% | |
| Total Carbohydrate | 514.4 g | 187% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 372.4 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 426 mg | 33% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2664 mg | 57% | |
*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.
