White Chocolate Peanut Butter Chocolate Chip Brownies
Indulge in the ultimate treat with these decadent White Chocolate Peanut Butter Chocolate Chip Brownies! This irresistible recipe combines the luscious creaminess of white chocolate, the rich nuttiness of smooth peanut butter, and gooey pockets of semi-sweet chocolate chips for a dessert that's both fudgy and flavorful. A perfect balance of sweet and salty, these layered brownies feature a marbled peanut butter swirl that not only looks stunning but also enhances the flavor in every bite. Ready in under an hour, these easy-to-make brownies are ideal for parties, bake sales, or simply satisfying your sweet tooth. With their golden top, soft center, and bursts of chocolate, these brownies are guaranteed to be a crowd-pleaser—serve them as-is or pair with a scoop of vanilla ice cream for an extra indulgence!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1.5 cups White chocolate chips
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1.25 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.75 cup Smooth peanut butter
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a microwave-safe bowl, melt the butter and 1 cup of white chocolate chips in 30-second intervals, stirring between intervals, until smooth. Let the mixture cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, and melted white chocolate mixture. Whisk until smooth.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
Pour half of the brownie batter into the prepared pan and smooth it out evenly.
In a microwave-safe bowl, slightly warm the peanut butter until it’s pourable but not hot. Drizzle half of the peanut butter over the batter, then sprinkle evenly with half of the semi-sweet chocolate chips.
Spoon the remaining brownie batter on top, spreading it out evenly. Drizzle the remaining peanut butter over the top and sprinkle with the remaining white and semi-sweet chocolate chips.
Use a butter knife to gently swirl the peanut butter into the batter for a marbled effect, being careful not to overmix.
Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to ensure fudgy brownies.
Allow the brownies to cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift the brownies out of the pan and onto a cutting board.
Slice into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 44.4 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 107 mg | 2% | |
*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.
