Description
These rich and decadent Peanut Butter Brownies combine the intense flavor of bittersweet chocolate with a luscious peanut butter swirl, studded with peanut butter cups and chips for a perfect balance of gooey, nutty goodness in every bite. With a tender, fudgy texture and a delightful peanut butter topping, these brownies are an irresistible treat for any chocolate and peanut butter lover.
Ingredients
Scale
Brownie Batter
- 4 ounces bittersweet chocolate
- ¾ cup unsalted butter (170 grams, cut into chunks, or substitute with any neutral oil)
- ½ cup unsweetened cocoa powder (42 grams, sifted if lumpy)
- 1 cup granulated sugar (200 grams)
- ½ cup brown sugar (107 grams)
- 3 large eggs (150 grams, room temperature)
- 1 tablespoon pure vanilla extract (12 grams)
- ½ teaspoon instant espresso powder (1 gram, optional)
- ¾ cup all-purpose flour (90 grams, use gluten-free if required)
- ½ teaspoon kosher salt
- ¾ cup chopped peanut butter cups (128 grams, plus more for topping)
- ¾ cup peanut butter baking chips (128 grams, plus more for topping)
Peanut Butter Swirl
- 3 tablespoons unsalted butter (42 grams, melted)
- ¾ cup creamy peanut butter (203 grams, NOT all-natural kind; almond or sunflower butter work as alternatives)
- â…“ cup powdered sugar (38 grams)
- 1 teaspoon pure vanilla extract (4 grams)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease and line a 9×9-inch baking pan with parchment paper, creating a sling for easy removal of the brownies.
- Melt Chocolate and Butter: Place the bittersweet chocolate and unsalted butter in a large microwave-safe bowl. Microwave at 50% power, stirring every 30 seconds until fully melted and smooth.
- Add Cocoa and Sugars: Whisk the unsweetened cocoa powder, granulated sugar, and brown sugar into the melted chocolate mixture until well incorporated.
- Incorporate Eggs and Flavorings: Stir in the eggs one at a time along with the vanilla extract and optional espresso powder. Then add the flour and kosher salt, mixing just until combined to avoid overmixing.
- Fold in Peanut Butter Cups and Chips: Gently fold the chopped peanut butter cups and peanut butter baking chips into the brownie batter. Set this mixture aside.
- Make Peanut Butter Swirl: In a separate medium bowl, mix the melted butter, creamy peanut butter, powdered sugar, and vanilla extract until smooth and combined. Be careful not to overmix.
- Assemble Batter and Swirl: Spoon about two-thirds of the brownie batter into the prepared pan, smoothing it out. Dollop the peanut butter swirl mixture evenly over the brownie batter. Then top with the remaining one-third of the brownie batter. Using a butter knife, gently swirl the two batters together, taking care not to over-swirl. Sprinkle additional chopped peanut butter cups and peanut butter chips on top for extra texture and flavor.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep brownies fudgy.
- Cool and Serve: Allow the brownies to cool completely in the pan before lifting them out with the parchment paper sling. Cut into 9 or 12 squares and serve.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free baking flour blend.
- If you prefer a dairy-free version, swap unsalted butter with a neutral oil and use dairy-free chocolate chips and peanut butter cups.
- Use creamy peanut butter rather than natural varieties to ensure the swirl holds its texture well.
- Do not over-swirl the peanut butter and brownie batters to maintain a defined swirl pattern.
- Let the brownies cool completely before slicing to achieve clean edges.
- Espresso powder is optional but enhances the chocolate flavor.
