Peanut Butter Brownies Recipe
Rich and fudgy brownies with a peanut butter swirl! These are some serious brownies!
Servings: 16 brownies
Cost: $5
Ingredients
For the Brownies
- 4 ounces (113g) unsweetened baking chocolate coarsely chopped
- ¾ cup (170g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons (10g) Dutch-process cocoa powder (or regular unsweetened)
- 1 cup (124g) all-purpose flour
For the peanut butter swirl:
- ½ cup 133g) peanut butter
- 2 tablespoons (28g) unsalted butter melted
- ⅓ cup (38g) powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350F. Line a 9x9-inch pan with foil and spray with cooking spray.
- Place baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Spread batter in prepared pan.
- Stir together peanut butter, melted butter, powdered sugar, and vanilla. Drop spoonfuls on top of the brownies then swirl with a butter knife or the back of a wooden spoon.
- Bake about 28-35 minutes, until the center seems set. Let cool before cutting.
Notes
- You can use Dutch-process or regular unsweetened cocoa powder
- This recipe has only been tested with shelf stable (not natural) peanut butter.
- Store in an airtight container at room temperature for up to 4 days or you can freeze them.
- I recommend baking in metal pans.
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 36g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 124mg | Potassium: 130mg | Fiber: 2g | Sugar: 24g | Vitamin A: 362IU | Calcium: 20mg | Iron: 2mg
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