Description
Recipe for chocolate peanut butter brownies with an ultra-fudgy texture and a simple peanut butter swirl (for one 8 inch / 20 cm square pan, about 16 brownies).
Ingredients
- 115 g (1 stick) unsalted butter
- 150 g (5 oz) semi-sweet baking chocolate
- 2 large eggs, room temperature
- 100 g (1/2 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 1 tsp vanilla extract
- 90 g (2/3 cup) all-purpose flour
- 30 g (1/3 cup) unsweetened cocoa powder
- 1 pinch salt
- 9 tsp peanut butter
Instructions
- Preheat the oven to 350°F / 180°C and line an 8 inch / 20 cm square pan with parchment paper.
- Melt the chopped chocolate and butter together in a double boiler or microwave until smooth.
- In a large bowl, beat the eggs with granulated sugar, brown sugar, and vanilla for 1 to 2 minutes until smooth.
- Add the melted chocolate mixture and mix briefly to combine.
- Add flour, cocoa powder, and salt, then mix gently with a spatula just until incorporated.
- Pour the batter into the prepared pan and smooth the surface.
- Add small spoonfuls of peanut butter on top of the batter.
- Swirl gently with the tip of a knife.
- Bake for 19 to 22 minutes, no longer.
- Cool completely before removing from the pan and cutting into 16 squares.
Notes
Storage: Store brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Tips:
- Use a kitchen scale for accurate results.
- Do not overbake; the center should stay soft.
- Use natural peanut butter for clean swirls.
- Let brownies cool fully before slicing for neat edges.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Dessert, brownies, cake
- Cuisine: American
Nutrition
- Calories: 171
- Sugar: 14
- Sodium: 67
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
- Cholesterol: 36