Peanut Butter Brownies Recipe

Craving something that’s a bit of a game changer? Let me take you on a delicious journey with my ultimate peanut butter swirl brownies—because every bite feels like a warm hug from your past self who knew this day would be awesome.

I take great delight in creating the ideal blend of flavors in my sweet confections, especially my over-the-top peanut butter brownies. I don’t know if this is a standard practice in the world of pastry chefs, but I always start my recipes with an ingredient list that features the expected ones in order of quantity.

So here’s a peek inside my kitchen.

Ingredients

• Unsalted Butter: Adds rich flavor and moisture to the brownies.
• Granulated Sugar: Provides sweetness and contributes to a tender texture.
• Eggs: Bind ingredients together and add structure to the brownies.
• Vanilla Extract: Enhances overall flavor with a subtle sweetness.
• Cocoa Powder: Gives the brownies a rich, chocolatey taste.
• All-Purpose Flour: Provides structure and forms the brownie base.
• Peanut Butter: Adds creaminess and a nutty flavor, plus protein.
• Semi-Sweet Chocolate Chips: Adds bursts of chocolate flavor and texture.

Ingredient Quantities

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/3 cup creamy peanut butter
• 1/2 cup semi-sweet chocolate chips

How to Make this

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare an 8×8-inch baking dish by either greasing it thoroughly or lining it with parchment paper.

2. In a medium saucepan, melt the unsalted butter over low heat. When melted, take it off the heat and mix in the granulated sugar until it’s well combined. I’m hoping the sugar hasn’t started to crystallize, making the mixture grainy.

3. Incorporate the eggs one by one into the mixture of butter and sugar, whisking well after each addition to ensure that it is light and fluffy. Stir in the vanilla extract.

4. Place the unsweetened cocoa powder, all-purpose flour, salt, and baking powder in a sieve or fine strainer. Hold it over the mixing bowl and sift the dry ingredients into the wet mixture. Blend the two mixtures together with a rubber spatula, being careful not to overmix.

5. Transfer the prepared batter to the awaiting baking pan, and give it an even spread.

6. Spoon out the peanut buttery goodness and drop it evenly over the brownie batter. Don’t worry about getting it perfect; in fact, you don’t want it perfect. You want chunks of peanut butter to remain that way and devilishly delicious.

7. Using a knife or skewer, swirl the peanut butter into the batter, creating a marbled effect.

8. Dust the semi-sweet chocolate chips over the top of the batter.

9. Place in the preheated oven and allow to bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.

10. Let the brownies cool in the pan on a wire rack. Cut into squares and serve. Enjoy!

Equipment Needed

1. Oven
2. 8×8-inch baking dish
3. Saucepan
4. Mixing bowl
5. Whisk
6. Rubber spatula
7. Sieve or fine strainer
8. Knife or skewer
9. Measuring cups
10. Measuring spoons
11. Parchment paper (optional)
12. Wire rack
13. Toothpick

FAQ

• Q: Can I use salted butter instead of unsalted butter?A: Yes, you can use salted butter. To balance the flavors, just omit the 1/4 teaspoon salt from the recipe.
• Q: Can I substitute the semi-sweet chocolate chips with another type of chocolate?A: Certainly! You can use either milk chocolate or dark chocolate chips; it depends on what you like.
• Q: Is there a gluten-free version of this recipe?You can use a gluten-free flour blend, plus xanthan gum, to make the brownies gluten-free.
• Q: What can I use in place of peanut butter if I have allergies?A: For people with peanut allergies, sunflower seed butter makes a fantastic substitute. It, too, has a similar consistency and works well in this recipe.
• Q: How do I store these brownies?A: Place the brownies in a container that seals in air and keep them at room temperature for up to 3 days. You can also store them in the fridge, where they will be good for up to a week. If you want to keep them longer, your best bet is the freezer.
• Q: Can I use a hand mixer instead of a stand mixer?A: Yes, this recipe is just fine for mixing the ingredients smoothly with a hand mixer.
• Q: How can I make these brownies more decadent?A: You could add melted chocolate on top after they’ve cooled, or you could do the same thing with peanut butter, swirling in extra before baking.

Peanut Butter Brownies Recipe Substitutions and Variations

Butter, unsalted: For a dairy-free alternative, use the same amount of coconut oil or margarine. Both are 100 percent viable substitute options.
Sugar, granulated: Substitute an equal amount of brown sugar for a deeper flavor with notes of molasses.
All-purpose flour: Substitute with an equal amount of gluten-free all-purpose flour blend for a gluten-free alternative.
Creamy peanut butter: Substitute almond butter or sunflower seed butter for a nut-free alternative.
Dark chocolate chips can be used for a more intense flavor, while white chocolate chips can give a sweeter alternative to this recipe.

Pro Tips

1. Room Temperature Eggs: Ensure the eggs are at room temperature before adding them to the batter. This helps them incorporate more smoothly, resulting in a more even and lighter texture.