Peanut Butter Brownies
The ultimate sweet craving, these Peanut Butter Brownies combine luscious chocolate and creamy peanut butter for a decadent treat. Perfect for any occasion, they are easy to make and always a crowd-pleaser. Try them tonight for a delightful dessert experience!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Whisk
- Large Pot
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 1½ cups cups creamy peanut butter
- 6 tablespoons tablespoons unsalted butter
- 1 tablespoon tablespoon vanilla extract
- 2 cups cups powdered sugar
- ⅓ cup cup Dutch-processed cocoa powder
- ½ cup + 2 tablespoons ml boiling water
- 2 ounces ounces unsweetened chocolate
- 4 tablespoons tablespoons unsalted butter
- ½ cup + 2 tablespoons cups vegetable oil
- 2 eggs eggs
- 2 egg yolks egg yolks
- 2 teaspoons teaspoons vanilla extract
- 2½ cups cups granulated sugar
- 1¾ cups cups all-purpose flour
- ¾ teaspoon teaspoon salt
- 1 cup cups semisweet chocolate chips optional
Instructions
- Adjust the oven rack to the lowest position and preheat the oven to 350 degrees Fahrenheit.
- Spray a 9×13-inch pan with non-stick cooking spray, then line with parchment paper, leaving about a one-inch overhang on the sides.
- Prepare the Peanut Butter Filling: Melt the creamy peanut butter and unsalted butter together in a medium bowl in the microwave until completely melted and smooth, about 1 to 2 minutes, stirring occasionally.
- Whisk in the vanilla extract, then gradually whisk in the powdered sugar until completely smooth. Set aside while you prepare the brownie batter.
- In a large bowl, whisk the cocoa powder and boiling water together until smooth.
- Add the unsweetened chocolate and whisk until melted.
- Whisk in the melted butter and oil until combined.
- Add the eggs, yolks, and vanilla extract, whisking until smooth and homogeneous.
- Whisk in the granulated sugar until fully incorporated.
- Add the flour and salt, mixing with a rubber spatula until just combined.
- Gently fold in the chocolate chips, if using.
- Pour half of the batter into the prepared pan, spreading it into an even layer.
- Turn the peanut butter filling out onto a clean work surface and press into a rough rectangle.
- Transfer that filling onto the brownie batter in the pan.
- Pour the remaining batter over the peanut butter filling and spread it evenly.
- Bake until a toothpick inserted comes out with just a few moist crumbs, about 28 to 35 minutes.
- Transfer the pan to a wire rack and cool for 1½ hours.
- Using the parchment overhang, lift the brownies from the pan and cool completely on a wire rack for about 1 additional hour.
- Cut into squares and serve. Store in an airtight container at room temperature for about 4 days.
Notes
- Tip 1: A traditional 9×13-inch metal baking pan is recommended for these brownies. If using glass, allow only 10 minutes of cooling in the pan before transferring.
- Tip 2: Dutch-process cocoa powder provides a richer flavor, but you can use regular cocoa if needed.
- Tip 3: For unsweetened chocolate, Ghiradelli, Baker’s, or Guittard are excellent choices.
- Tip 4: Use processed style peanut butter for best results; natural peanut butter can lead to a different texture.
- Tip 5: Consider adding nuts or other mix-ins to the brownie batter for extra flavor.
- Tip 6: These brownies can be made ahead by preparing the filling a day in advance.
- Tip 7: Brownies can be frozen individually and stored for up to 3 months.