Peanut Butter Brownies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup unsalted butter (227g)
02 -
1 cup semisweet chocolate chips, divided (175g)
03 -
1¼ cups all-purpose flour (150g)
04 -
½ cup unsweetened cocoa powder (50g)
05 -
1 teaspoon salt
→ Sweeteners & Wet Ingredients
06 -
1 cup granulated sugar (200g)
07 -
1 cup firmly packed light brown sugar (220g)
08 -
3 large eggs
09 -
1 tablespoon vanilla extract
10 -
½ cup creamy peanut butter
# Instructions:
01 -
Heat your oven to 350°F and get your 8x8-inch square baking pan ready by spraying it with baking spray and lining it with parchment paper for easy removal.
02 -
Melt the butter in a small saucepan over medium heat, then remove from heat and whisk in half of your chocolate chips until completely smooth. Transfer this mixture to a large bowl and let it cool for a few minutes.
03 -
In a separate bowl, sift together the flour and cocoa powder, then whisk in the salt to ensure everything is well combined.
04 -
Add both sugars, eggs, and vanilla to your cooled chocolate mixture, whisking until the batter is smooth and glossy. Gently fold in the flour mixture until just combined, then fold in the remaining chocolate chips.
05 -
Pour your brownie batter into the prepared pan and use a spatula to spread it evenly to all corners of the pan.
06 -
Drop small spoonfuls of peanut butter across the surface of the batter, then use a knife tip or skewer to gently swirl it through the chocolate for a marbled effect.
07 -
Bake for 40-45 minutes until the center is set and doesn't jiggle when gently shaken. If the peanut butter starts browning after 25 minutes, cover with foil. Let cool completely in the pan before cutting into squares.
# Notes:
01 -
Use room temperature eggs for smoother mixing - place cold eggs in warm water to quickly bring to temperature.
02 -
Measure flour by weight for best results, or fluff and spoon into measuring cups to avoid overpacking.
03 -
Don't overmix the batter as this creates tough brownies - fold gently with a spatula instead of using a mixer.
04 -
Clean your knife between cuts by wiping with a damp cloth for neat, professional-looking squares.
05 -
Keep water away from melting chocolate to prevent seizing.
06 -
Sifting dry ingredients prevents lumps and creates lighter, more tender brownies.
07 -
Less is more when swirling peanut butter - too much mixing will incorporate it completely into the batter.