Lunchbox Peanut Butter Brownies
Get ready to upgrade your lunchbox treats with these irresistibly fudgy Lunchbox Peanut Butter Brownies! Featuring a decadent blend of melted semi-sweet chocolate and unsweetened cocoa powder, this recipe creates rich, chewy brownies swirled with creamy peanut butter for a marbled masterpiece. Perfectly portioned into 12 squares, these brownies are ideal for both on-the-go snacking and satisfying sweet cravings. With just 15 minutes of prep time and pantry staples like vanilla extract, brown sugar, and all-purpose flour, this easy yet indulgent dessert is a crowd-pleaser for kids and adults alike. Plus, they stay moist for days, making them a fantastic make-ahead option for busy weeks.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 120 grams peanut butter (creamy)
Instructions
Preheat your oven to 175°C (350°F). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease the paper.
In a medium microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Microwave in 20-second intervals, stirring after each, until the mixture is smooth and melted. Let it cool slightly.
Whisk in the granulated sugar and brown sugar until fully incorporated. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
Sift in the all-purpose flour, unsweetened cocoa powder, and salt. Fold the dry ingredients into the wet mixture using a rubber spatula until no streaks of flour remain. Be careful not to overmix.
Pour the brownie batter into the prepared pan and spread it out evenly with a spatula.
Warm the creamy peanut butter slightly in the microwave for 15 seconds to make it more spreadable. Drop spoonfuls of peanut butter evenly over the brownie batter. Use a knife or skewer to swirl the peanut butter into the batter, creating a marbled effect.
Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted an inch from the edge comes out with moist crumbs. Avoid overbaking for fudgy brownies.
Let the brownies cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the brownies out of the pan. Slice into 12 squares and serve.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 519.4 g | 189% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 390.1 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 317 mg | 24% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1690 mg | 36% | |
*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.
