Description

These Chocolate Peanut Butter Brownies combine the rich, fudgy texture of classic chocolate brownies with a creamy peanut butter swirl for a delectable treat. Perfect for chocolate and peanut butter lovers, they offer a moist, chewy bite with a crackly top and beautiful peanut butter ribbons throughout.

Ingredients

Scale

Brownie Batter

1/2 cup (113g) unsalted butter – melted and slightly cooled
4 oz (115g) semi-sweet chocolate – chopped or good-quality chocolate chips
1 cup (200g) granulated sugar
1/4 cup (50g) light brown sugar
2 large eggs – at room temperature
1 large egg yolk
1 teaspoon vanilla extract
2/3 cup (85g) all-purpose flour – spooned and leveled
1/3 cup (30g) unsweetened cocoa powder – sifted
1/2 teaspoon baking powder (optional)
1/4 teaspoon salt

Peanut Butter Swirl

1/2 cup (125g) creamy peanut butter
2 tablespoons powdered sugar
2 tablespoons heavy cream or milk (optional)

Optional Mix-Ins & Toppings

1/2 cup chocolate chips or chunks
1/4 cup chopped roasted peanuts
Sea salt flakes for garnish

Instructions

Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving overhang for easy removal. This prevents sticking and helps with clean cutting.
Melt the Chocolate & Butter: In a heatproof bowl, combine the butter and semi-sweet chocolate. Melt using the microwave in 20-second bursts, stirring each time, or use a double boiler. Allow it to cool slightly so the eggs won’t scramble when added.
Whisk Wet Ingredients: Stir granulated sugar and brown sugar into the melted chocolate-butter mixture until smooth and glossy. Whisk in the eggs and egg yolk one at a time, then add vanilla extract. This well-incorporated mixture helps create a crackly brownie top.
Mix Dry Ingredients: In a separate bowl, sift together the flour, unsweetened cocoa powder, baking powder (if using), and salt. Gently fold these dry ingredients into the wet mixture using a spatula until just combined, avoiding overmixing to ensure fudgy brownies.
Make the Peanut Butter Swirl: In a small bowl, combine the creamy peanut butter, powdered sugar, and if needed, a splash of heavy cream or milk to create a smooth consistency. This keeps the peanut butter swirl creamy during baking.
Assemble the Brownies: Pour half of the brownie batter into the prepared pan. Add spoonfuls of the peanut butter mixture over the batter. Pour the remaining batter over it, then drop more peanut butter mixture on top. Use a knife or skewer to gently swirl the peanut butter into the batter, being careful not to overmix to retain distinct peanut butter ribbons.
Bake to Perfection: Bake in the preheated oven for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but no raw batter. Begin checking around 28 minutes as ovens vary.
Cool and Cut: Allow the brownies to cool in the pan for at least 30 minutes before lifting them out. For sharper, cleaner edges, chill the brownies in the refrigerator for 1 hour before slicing into 16 squares. Use a hot, clean knife for best results.

Notes

Ensure eggs are at room temperature for better incorporation and texture.
Don’t overmix the batter once dry ingredients are added to keep brownies fudgy.
Using parchment paper helps with easy removal and cleaner cuts.
Swirl the peanut butter gently to maintain distinct ribbons.
Chilling before cutting helps achieve sharp, bakery-style edges.
Optional mix-ins like chocolate chips or chopped peanuts add extra texture and flavor.
Adjust baking time slightly depending on your oven’s heat distribution.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate peanut butter brownies, fudgy brownies, peanut butter swirl, chocolate dessert, homemade brownies