Fudgy, gooey and full of chocolate with peanut butter swirled through the top, these chocolate peanut butter brownies are incredibly delicious. Made with rich cocoa powder, peanut butter and peanut butter chips, your mouth will burst with peanut butter flavor with every bite.
Equipment
1 8-inch square pan you can use a 9 inch square pan, but the brownies will be thinner
1 parchment paper or a good baking spray or cooking spray can also work
1 Whisk
2 Small bowls
1 Large Mixing Bowl
1 Silicone spatula
Measuring cups and spoons
Ingredients
1/2cupbutter1 stick, melted
2largeeggsLarge
1/2cupbrown sugar
1/2cupsugargranulated
1teaspoonvanilla extract
1/2cupall purpose flour
1/2cupcocoa powderunsweetened
1/2cupchocolate chips
1/2cuppeanut butter chips
1/2cuppeanut buttercreamy or crunchy
Instructions
Preheat the oven to 350 degrees. Line the square pan with parchment paper or grease the pan well. Place the butter in a small bowl and heat for 30 seconds in the microwave.
Crack the eggs to a large mixing bowl and whip with a whisk or fork until the yolks break. Add brown sugar, white sugar and vanilla to the bowl and mix well with a silicone spatula until combined. Pour the melted butter into the bowl with the wet ingredients and mix with a spatula until combined.
Add flour and cocoa to the wet ingredients and mix with a silicone spatula until well combined. Watch to make sure all of the flour and cocoa dissolves into the wet ingredients, but don't overmix.
Pour the chocolate chips and peanut butter chips into the batter and fold them in with a silicone spatula.
Pour the brownie batter into the pan. Use your spatula to spread the batter evenly in the pan.
Place the peanut butter in a small bowl and place in the microwave for 20 seconds, just enough to loosen it up a little bit. Dollop the peanut butter in large dollops all over the pan, I usually do about 9 dollops. Drag a knife or a chopstick through the batter and peanut butter to make the swirls but only a little! Less swirling produces better swirls than over-swirling.
Bake brownies for about 25-27 minutes or until when you insert a toothpick in the center, the brownies are fudgy but not wet with batter. They are really fudgy and will be a little loose in the center. Allow the brownies to cool completely, then slice and enjoy!
Notes
If using unsalted butter, mix 1/4 teaspoon of salt into the flour before adding it to the wet ingredients.Don't add the butter until after adding the brown sugar and white sugar as the warm butter can cause the eggs to begin to cook. This will cause the possibly of having tiny bits of cooked scrambled eggs in the brownies.I used a metal baking pan for this recipe. If you use a glass pan, the baking time may be slightly more as it takes glass longer to heat in the oven.I don't recommend using natural peanut butter with the oil that needs mixed in for these brownies. Natural peanut butter can easily separate and make the brownies feel a little oily.To measure the peanut butter, first spray the measuring cup with spray cooking oil. The peanut butter then slides right out of the measuring cup.Don't heat the peanut butter for any more then 20-30 seconds or it can become too runny. If the peanut butter is too warm and runny it will make the peanut butter swirl look not as pretty on top of the brownies.